Blueberry Protein Muffins
These blueberry protein muffins have a soft, bakery-style crumb, a golden sugar top, and juicy berries throughout. Each muffin provides approximately 8 g of protein while retaining the texture of a classic bake.
Ingredients
- 270 g all-purpose flour plus additional flour for coating the blueberries
- 2 teaspoons baking powder
- 60 g unflavored rice protein powder
- ½ teaspoon salt
- ⅓ teaspoon ground cinnamon
- 115 g unsalted butter softened
- 200 g granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 120 ml whole milk
- 380 g fresh blueberries
- 3 teaspoons granulated sugar for sprinkling
Instructions
- Preheat the oven to 190 °C. Line a standard 12-cup muffin pan with paper liners.
- Sift the 270 g all-purpose flour, 2 teaspoons baking powder, 60 g unflavored rice protein powder, ½ teaspoon salt, and ⅓ teaspoon ground cinnamon into a large bowl.
- In a separate large bowl, beat the 115 g unsalted butter and 200 g granulated sugar until light and fluffy.
- Beat the 2 large eggs and 1 teaspoon vanilla extract into the creamed butter mixture until fully combined.
- Add the dry mixture to the butter mixture in batches, alternating with the 120 ml whole milk. Mix only until the flour disappears.
- Mash one-quarter of the 380 g fresh blueberries with a fork. Toss most of the remaining blueberries with a small amount of additional flour, reserving a few berries for the tops.
- Gently fold the mashed blueberries into the batter. Fold in the flour-coated whole blueberries just until evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Top with the reserved blueberries and sprinkle with the 3 teaspoons granulated sugar.
- Bake the blueberry protein muffins for 20–25 minutes, until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes. Transfer them to a wire rack and cool for another 25 minutes.
Notes
Protein powder choice: Use unflavored rice protein powder. Other protein powders absorb liquid differently and may change the batter and finished crumb.
Batter handling: Stop mixing as soon as the dry flour disappears. Additional mixing can make the muffins dense.
Blueberry preparation: Mashing one-quarter spreads blueberry flavor through the crumb, while the flour-coated whole berries create juicy pockets.
Cooling time: Allow the full 30-minute cooling period before serving. Cooling is excluded from the displayed total time.
Nutrition
Calories: 255kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 184mg | Potassium: 78mg | Fiber: 1g | Sugar: 21g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
