Moist And Fluffy Blueberry Protein Muffins
Tired of dry, chalky protein muffins? This recipe delivers moist, fluffy, and tender blueberry protein muffins with a bright hint of lemon. They are perfect for a satisfying breakfast or a healthy post-workout snack.
Equipment
- Muffin Tin
- Paper liners
- Large Mixing Bowl
- Spatula
- Wire rack
Ingredients
- ½ cup creamy cashew butter (or almond butter)
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 eggs at room temperature preferably
- ¼ cup nut milk, at room temperature
- ¼ cup coconut yogurt (or Greek yogurt)
- 1 teaspoon vanilla
- ⅓ cup gluten-free flour blend I used King Arthur Baking flour
- ⅓ cup vanilla plant-based protein powder I used Ritual
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 heaping cup fresh or frozen blueberries lightly tossed in gluten-free flour so they don't sink
Instructions
Prep the Oven and Pan
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix the Batter
- In a large mixing bowl, whisk together the cashew butter, eggs, maple syrup, nut milk, coconut yogurt, coconut sugar, vanilla, and 1 tablespoon of fresh lemon zest until the mixture is smooth and creamy.
- Add the gluten-free flour blend, vanilla protein powder, baking powder, baking soda, and salt to the bowl. Stir gently with a spatula just until the dry ingredients are combined. Do not overmix.
Fold in the Blueberries and Bake
- In a separate small bowl, toss the blueberries with a little extra gluten-free flour. Gently fold the coated blueberries into the batter.
- Spoon about 1/3 cup of batter into each prepared muffin cup. Bake for 28 to 30 minutes, or until the tops are golden and spring back when lightly touched.
Cool for the Best Texture
- Let the muffins cool in the tin for 5 to 10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Notes
Storage Tip: Store cooled muffins in an airtight container at room temperature for up to 3 days. Add a paper towel to the container to absorb any excess moisture and keep them fresh.
Freezing Tip: For longer storage, arrange the muffins in a single layer on a baking sheet and freeze for 1 hour until firm. Transfer them to a freezer-safe bag, where they will keep for up to 3 months.
Pro Tip: To prevent blueberries from sinking to the bottom, toss them in a small amount of flour before folding them into the batter. This simple step ensures they are evenly distributed.
Serving Suggestion: These muffins are delicious served warm, split open with a smear of butter or nut butter.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.