Quick and Easy High Protein Muffins
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
- 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).
- Lightly grease the tops of the muffin tin to prevent sticking. (Skip if using high-quality nonstick pans.)
- In a large bowl, whisk Elevate Protein Flour, sugar (or substitute), baking powder, and salt.
- In a measuring jug, combine the oil, egg, and milk. Whisk in the vanilla extract. Pour the wet mixture into the dry ingredients.
- Stir gently until the batter comes together (it will be thick). Be careful not to overmix.
- Fold in the blueberries or chocolate.
2. Bake the Muffins
- 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.
- Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- 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.