If you’re on the hunt for a delicious yet nutritious treat, look no further than High Protein Blueberry Muffins. Packed with wholesome ingredients, the muffins are not only tasty but also perfect for a satisfying snack or breakfast option.
When it comes to ingredient choices, feel free to swap the butter for coconut oil if you’re feeling adventurous or want a dairy-free option. You can also use almond milk instead of skim milk for a bit of nutty flavor. If allergies are a concern, make sure to check if any of the ingredients may pose a risk, and consider gluten-free flour options for those with gluten sensitivities.
Muffins & Cupcakes
High Protein Blueberry Muffins Recipe
Ingredients
- 1/4 cup butter
- 1/3 cup brown sugar, packed
- 1 egg
- 1 1/2 cups whole wheat flour
- 1/3 cup wheat germ
- 1/4 cup non-fat powdered milk
- 1 1/2 teaspoons baking powder
- 1 cup skim milk
- 1 cup blueberries
- 1/4 cup brown sugar, packed
- 1/3 cup whole wheat flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter
Instructions
- Cream together 1/4 cup butter and 1/3 cup brown sugar until smooth.
- Beat in 1 egg until fully incorporated.
- In another bowl, combine 1 1/2 cups whole wheat flour, 1/3 cup wheat germ, 1/4 cup non-fat powdered milk, and 1 1/2 teaspoons baking powder. Mix well to ensure even distribution of ingredients.
- Add the dry ingredients alternately with 1 cup skim milk to the butter mixture, mixing until just combined and not over beaten.
- Gently fold in 1 cup blueberries, being careful not to mash them.
- Fill a greased muffin tin with the batter, about 2/3 full for each muffin.
- To make the crumb topping, combine 1/4 cup brown sugar, 1/3 cup whole wheat flour, and 1/2 teaspoon cinnamon, then cut in another 1/4 cup butter until the mixture resembles pea-sized crumbles.
- Sprinkle the crumb topping over each muffin before baking.
- Bake at 400 degrees for 20 minutes, or until a toothpick comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 3 of 4: