Blueberry Corn Muffins with Protein Powder

Today’s recipe is from an ad in Food & Wine, where Top Chef contestant Jennifer Carroll shares her recipe for blueberry muffins made with Pure Protein Powder.

blueberry muffin

I was pretty interested in trying this because in the past, adding protein powder to baked goods has had mixed results. I have one or two recipes where it works well, but usually it just toughens up the dough and makes the item rubbery. Luckily, that didn’t happen here.

These muffins are made with a mixture of flour and cornmeal, so the texture is a little grainier than a basic blueberry muffin and you don’t noticed the added protein powder quite as much. They’re not too sweet, and with only 3 tablespoons of butter, they’re not super rich.  That’s a plus in my book, but the kids in the house were divided on the issue. One took a bite, apologized and asked for a bagel, while the other said she liked it. We all agreed that these should be served shortly after baking, though. They dried out a little on Day 2. Next time I’d bake, cool, freeze and thaw as needed.

Here’s a half-batch version of the recipe. If you need to make 12 muffins, I found the recipe from the ad on Map My Run.

Blueberry Corn Muffins with Protein Powder
Prep time
Cook time
Total time
Blueberry and corn muffins with added protein
Recipe type: Breakfast
Serves: 6
  • 3 tablespoons Pure Protein® Vanilla Crème powder
  • 1/2 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 3 tablespoons sugar (I used equivalent sugar substitute)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg, room temperature
  • 1 1/2 tablespoons melted butter
  • 3/4 cup buttermilk, room temperature
  • Zest of a lemon
  • 1 cup fresh blueberries or raspberries
  1. Heat oven to 400ºF. Spray 6 muffin cups with flour-added spray.
  2. Combine the dry ingredients in a large bowl and stir well.
  3. In a separate bowl, whisk together the egg, melted butter and buttermilk. Stir in the lemon zest. Add the berries to the dry ingredients and mix until they are coated with flour (I didn't do this, I just dumped the berries in last).
  4. Pour in the buttermilk mixture and fold the wet and dry ingredients together until just blended. Fill each muffin cup with about ½ cup batter or just divide batter evenly among the cups – my batter came to the top of the cups. Also, I had a little bit of extra batter.
  5. Bake 18 to 20 minutes until golden brown and firm to the touch. Cool for 10 minutes and remove muffins from the tin.
Original recipe called for 12 muffins. I halved it and had enough batter for more than 12 muffins, but that may have just had to do with the size of the muffin tins. You can make the muffins whatever size you want. I did notice that when filled to the top of the muffin tin, the batter did not spread, but rose slightly.

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  1. says

    I always have protein powder on hand to sprinkle on my cold cereal, but leave it to you to think of something creative to do with it!!! These look pretty good!

  2. says

    Healthy option! I’ve never tasted ‘Blueberry Corn Muffin’ before but it’s looking yummy and the ingredients are good enough to have it soon. Thanks for the instruction of making it.

  3. says

    I’m wondering what you see when you look at a recipe and think it’s different enough to warrant trying after you’ve been disappointed with similar versions? You have an amazing talent.
    I haven’t made these but I am curious about putting protein powder in muffins. I think I have some vannilla protein powder in the pantry,

  4. says

    This sounds like an awesome idea! I never thought to put the spare protein powder in cookies, although I did try making my own protein bars once and it didn’t seem to work out.

  5. says

    Sue, one thing I liked was how she used corn to kind of offset any texture issues that might come with using protein powder. That’s probably what got my attention first.

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