I was pretty interested in trying Protein Powder Blueberry Corn Muffins 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
- 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
- Heat oven to 400ºF. Spray 6 muffin cups with flour-added spray.
- Combine the dry ingredients in a large bowl and stir well.
- 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).
- 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.
- Bake 18 to 20 minutes until golden brown and firm to the touch. Cool for 10 minutes and remove muffins from the tin.