When I first started protein baking, I was surprised that I couldn’t find the kind of blueberry protein muffins I was looking for. I didn’t want to use any oats or grain flours. I didn’t want to use additional flavors, like banana, to sweeten the batter. And I don’t consider a recipe to be “high-protein” if there are more grams of carbs than protein.
I realized I was going to have to try creating my own recipe for blueberry protein muffins, and I didn’t really know where to begin. But I thought to myself, “Challenge accepted!”
I had recently taken a grain-free baking class here in New York City, so I combined those techniques with some from the protein recipes I found online. My first recipe was very similar to this one, only I used additional coconut flour instead of almond meal. The recipe was quite good, especially considering it was my first one. But using some almond meal makes the muffin a bit more moist, and I prefer it that way.
The result: delicious blueberry protein muffins, bursting with flavor!
With my first attempt at these muffins, I learned a very valuable lesson. Protein batter sticks to the pan. Even a non-stick pan. Even if you grease the non-stick pan. So I ordered some large silicone muffin cups, and I highly recommend you do the same if you will be baking protein muffins or cupcakes. (I also ordered these smaller silicone muffin cups; they’re great too.)
A couple of notes for this recipe:
The batter will get lumpy before it gets smooth. Just keep mixing!
And I prefer to use frozen blueberries over fresh, because they add more moisture to the muffin.
- Preheat the oven to 325F (163C).
- Mix the egg whites and vanilla in a medium bowl.
- Add in the dry ingredients (everything except the blueberries). Mix well. The batter will get lumpy before it gets smooth; just keep mixing!
- Fold in the blueberries.
- Spoon into two large silicone muffin cups.
- Bake for 25-35 minutes, or until a toothpick comes out clean and the muffins are firm to the touch.