Blueberry Protein Muffins

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.

Enjoy!

Blueberry Protein Muffins

Makes 2 large muffins.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2

Calories: 258kcal

Author: Andréa

Ingredients

• 4 large egg whites 132g
• 1 teaspoon alcohol free vanilla extract
• 2 tablespoons coconut flour 14g
• 2 tablespoons almond flour 14g
• ¼ cup natural vanilla rice protein powder 28g
• ¼ cup natural vanilla whey protein powder 23g
• ½ teaspoon baking powder
• a pinch of salt
• 1 cup blueberries fresh or frozen (148g)

Instructions

• 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.
• Enjoy!

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 21g | Protein: 30g | Fat: 6g | Fiber: 6g | Sugar: 10g

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