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    Home > Blog > High Protein Breakfast Ideas > Protein Powder Muffins

    Blueberry Protein Muffins

    Updated: Dec 9, 2024 · Published: Nov 22, 2013 · By Andréa Marchese · This post may contain affiliate links · 4 Comments

    Jump to Recipe
    one large blueberry protein muffin on a white cupcake stand with a light background
    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!

    Recipe

    one large blueberry protein muffin on a white cupcake stand with a light background

    Blueberry Protein Muffins

    Andréa
    Makes 2 large muffins.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Servings 2

    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
    Tried this recipe?Please consider leaving a review!

    More Protein Powder Muffin Recipes

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    Comments

    1. Andréa says

      March 19, 2014 at 10:47 pm

      My first recipe! One of the best, in my opinion!

    2. Saly boy says

      March 19, 2014 at 10:20 pm

      just love blueberry

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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