Blueberry Corn Muffins with Protein Powder
Blueberry and corn muffins with added protein. These bake up flat like cornbread.
Servings 6
Cost 5
Ingredients
- ½ cup all-purpose flour (70 grams)
- ½ cup fine cornmeal (75 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons sugar or the equivalent sugar substitute
- 3 tablespoons vanilla protein powder or plain** (13 grams)
- 1 large egg room temperature
- ¾ cup buttermilk or ¾ cup milk mixed with 2 teaspoons lemon juice (buttermilk sub) room temperature
- 1 ½ tablespoons melted butter
- 1-3 teaspoons lemon zest
- 1 cup fresh blueberries or raspberries
Instructions
- Preheat oven to 400ºF. Spray 6 to 8 muffin cups with flour-added spray or use a silicone muffin pan and skip this step completely.
- Combine the flour and cornmeal in the mixing bowl and stir well. Scoop out a heaping teaspoon of this mixture and toss with the blueberries (in another bowl). This will help absorb some of the juices and keep it from turning the muffins blue.
- Next, add the baking soda, baking powder and salt along with the sugar and protein powder to the flour mixture. Stir until evenly blended.
- In a separate bowl, whisk together the egg and buttermilk. If you are using plain protein powder, add a teaspoon of vanilla.
- Pour the buttermilk/egg mixture into the flour mixture and stir just until blended, then stir in the melted butter. Carefully (to keep them from bleeding) fold in the blueberries last.
- Divide batter evenly among the cups. The exact number depends on the size of muffin cups, which vary sometimes. Fill about ⅔ of the way full or slightly more.
- Bake 18 to 20 minutes until golden brown and firm to the touch. Cool for 10 minutes and remove muffins from the tin.
Notes
You can make these with plain protein powder or vanilla flavored. If using plain, add 1 teaspoon of vanilla to the batter.
