Start your morning off with a batch of Protein Packed Blueberry Muffins! With no sugar added, these are the perfect way to start your day without the guilt of indulging in a freshly baked muffin.
Why Add Protein?
The average person needs a bit more protein than we assume. Have you looked into all the macros and nutrients you need? Let’s be real, not many people do…
For me, I know I need a decent amount of protein during the day and I’m always struggling for new ways to find it because I don’t eat meat with every meal. Adding a scoop of protein to this recipe helps to offset some of your daily intake.
If you’re looking for a new protein to use, I recommend Organifi’s products. Everything is plant-based and made with ingredients you can actually pronounce.
Try Delicious Organifi Vanilla Protein today and save 15% off any order using code BHL
Can I Make Them without Protein? Other Substitutes?
Of course! Half the fun of baking and cooking is finding new ways to make the recipe your own or using substitutions on hand.
If you would rather make these muffins without the protein or just don’t have any at home, use additional all purpose flour instead of the protein. If you do cut down on the protein though, cut the amount of milk in half.
Dairy not your thing? No problem! Use unsweetened almond milk instead of dairy milk and use coconut oil instead of butter.
Also, I regularly make these muffins with blueberries from the freezer. They work perfectly if you do not have any fresh blueberries at home!
Ingredients
- 1.5 c all purpose flour
- 2 tsp baking powder
- ¾ c Delicious Organifi Vanilla Protein
- 1 stick of unsalted butter – melted
- 2 eggs
- 1 tbsp vanilla
- 1 c blueberries
- 1 c milk
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a large muffin tin with cooking spray.
- Mix together melted butter, eggs and vanilla until well combined.
- Add in the blueberries and the milk and mix together.
- Stir in the baking powder, flour and protein powder with a spoon. Continue stirring until well-combined. Note – the texture will be pretty thick.
- Scoop the batter evenly into the muffin tin with each muffin slot about ¾ of the way full.
- Bake for 17-20 minutes or until the tops are golden brown.
- Store in an airtight container for up to 2 days. Best served day of baking.
