Quick and Easy High Protein Muffins

Print Recipe

Quick and Easy Protein Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This protein-packed blueberry muffin recipe is a game changer! It’s moist, tender, and bursting with flavor, thanks to Elevate Protein Flour. Perfect for a healthy twist on classic muffins. Feel free to swap out blueberries for chocolate chips.

---

Makes: 8 large, 10 standard, or 22 mini muffins

---

Ingredients

• 1 ½ cups (180g) Elevate Protein Flour, spooned and leveled
• ¾ cup granulated sugar or sugar substitute (like monk fruit or erythritol), plus 1 tbsp for muffin tops
• 2 tsp baking powder
• ¼ tsp fine sea salt
• ⅓ cup (80ml) vegetable oil, safflower oil, or avocado oil
• 1 large egg
• ⅓ cup (80ml) milk or non-dairy milk (add more as needed)
• 1 ½ tsp vanilla extract
• 6 to 8 oz fresh or frozen blueberries or dark chocolate (generous 1 cup)

---

Directions

1. Prepare the Muffin Batter

1. Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for large muffins, 10 for standard, or 22 for mini muffins).
2. Lightly grease the tops of the muffin tin to prevent sticking. (Skip if using high-quality nonstick pans.)
3. In a large bowl, whisk Elevate Protein Flour, sugar (or substitute), baking powder, and salt.
4. In a measuring jug, combine the oil, egg, and milk. Whisk in the vanilla extract. Pour the wet mixture into the dry ingredients.
5. Stir gently until the batter comes together (it will be thick). Be careful not to overmix.
6. Fold in the blueberries or chocolate.

---

2. Bake the Muffins

1. Divide the batter evenly into the prepared muffin cups. For big muffins, fill to the top of the liners. Sprinkle 1 tbsp sugar (or substitute) over the tops.
2. Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
3. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

---

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Freeze: Wrap muffins tightly in foil or freezer bags for up to 3 months.