Blueberry Muffins
15min
20min
2
489
Chef's Note
These muffins are protein-packed for a more filling breakfast. For the best texture, avoid overmixing the batter once you add the dry ingredients. If using frozen blueberries, don't thaw them first - add them frozen to prevent color bleeding. These muffins freeze well for up to 3 months - perfect for busy weekday mornings!
Tags
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup unsalted butter
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup Greek yogurt
1 cup fresh blueberries
1/4 cup whey protein powder (vanilla)
1 teaspoon lemon zest
1 tablespoon turbinado sugar
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a muffin tin with 6 paper liners.
- 2
In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 cup whey protein powder.
- 3
In a large bowl, cream together 1/4 cup butter and 1/3 cup sugar until light and fluffy, about 2 minutes.
- 4
Add 1 teaspoon vanilla extract, 1 teaspoon lemon zest, 1/2 cup milk, and 1/2 cup Greek yogurt to the butter mixture. Stir until well combined.
- 5
Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- 6
Toss 1 cup blueberries with 1 teaspoon of flour (to prevent sinking), then fold them gently into the batter.
- 7
Divide the batter evenly among the 6 muffin cups, filling each about 3/4 full.
- 8
Sprinkle 1 tablespoon turbinado sugar over the tops of the muffins.
- 9
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- 10
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information (per serving)
489
31g
55g
17g
Reviews (0)
No reviews yet
Be the first to review this recipe!