I’ve posted lots of flavour variations of my protein muffin recipe by now:
But I didn’t do the most basic muffin variation of all: blueberry muffins, of course!
So I’m fixing that today. These are delicious. They have rivalled lemon poppyseed and apple maple walnut for my favourite variation yet (yikes, what’s wrong with me when double chocolate isn’t my favourite? Oh shucks, they’re all my favourite!).
They’re best eaten warm – all muffins are, of course, but especially this blueberry variety. So you should zap ’em in the microwave for 30 seconds before devouring, please, I beg of you. It’s only fair to present them in their best light!
(They also freeze really well, so just microwave them to defrost/warm them in one go. Voila! I make double the batch and freeze all but about 4. Then I have ’em whenever I want one!)
Before I get to the recipe, let me announce the winners from last Friday’s NuNaturals giveaway!
We had 91 entries but can only have 4 winners. So who were they?
Winner # 1:
Winner # 2:
Winner # 3:
Winner # 4:
Please email me at email@example.com with your full name, address and phone number (for shipping purposes). NuNaturals CANNOT ship to PO Boxes, so please remember to provide a physical address. Then NuNaturals will have your goodies on the way to you asap! Thanks for entering!
And now back to the protein muffins…
Blueberry Protein Muffins
INGREDIENTS (makes 8):
1/3 cup almond flour (you can use coconut but I found these worked best with almond!)
1/3 cup spelt four (or other flour of choice)
1 scoop vanilla protein powder (I use Kaizen Whey Naturals Isolate, as it’s lactose-free)
2-4 packets stevia/1-2 tsp stevia or 1 tbsp coconut sugar/Sucanat
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp coconut oil, melted
1/4 cup nonfat Greek yogurt
1/2 cup fat free cottage cheese
6 tbsp unsweetened applesauce
2 tsp vanilla extract
1/2 cup fresh or frozen blueberries
1. Preheat oven to 375 F. Line a muffin tin with cupcake cases (8).
2. In a mixing bowl, stir together flours, vanilla protein powder, stevia or sugar, baking powder and soda.
3. Melt coconut oil in microwave. In a blender, add cottage cheese and Greek yogurt; blend till smooth. Then add coconut oil, egg, applesauce and vanilla; blend till mixed.
4. Pour wet ingredients into mixing bowl with dry, stirring until just combined.
5. My trick is to just spoon the batter into each cupcake case till it is half full, then plop a few blueberries in and fill the case up with the remaining batter. That way your batter doesn’t turn blue from stirring the blueberries in (this is especially important if you are using frozen blueberries, which tend to ‘bleed’).
6. When each case is full, pop the pan in the oven for 20-25 minutes or until springy to the touch. Don’t overbake as they will be dry and tough to eat! Test the inside with a toothpick or fork and if it comes out clean, it’s good to go!
Nutritional information is per muffin if recipe makes 8: