May 31, 2015
This was one of those recipes that turned out way better than I imagined! These Blueberry Protein Muffins have a fluffy tender crumb, just bursting with blueberries. Bonus, they only need a handful of ingredients, are ready in 30 minutes, and are gluten-free. Definitely one of those recipes you’ll want to make again and again!
The base of this recipe is gluten-free pancake mix. You can really use any brand of pancake mix that uses a flour that measures 1:1 like wheat flour (such as oat flour or rice flour, but not almond or coconut flour!).
Which type of whey is best for baking?
I used Quest Protein Powder in Vanilla Milkshake for these Blueberry Protein Muffins. Whey blends (like Quest) that combine whey isolate, casein, and milk protein work best for baking! Whey concentrates also work quite well. Whey isolates are the worst for baking, and will typically ruin most recipes. Baked goods made with whey isolate almost always come out spongey, mealy, or dry. You’ve been warned 😉
Sweetener substitutions
In this recipe, I used my favorite organic stevia blend that’s twice as sweet as sugar with no bitter aftertaste. If you’ve used stevia that tasted bitter, you either used too much or it was a cheap brand! If substituting the stevia blend for baking stevia, granulated erythritol, or any sweetener that measures like sugar, you will need up to twice as much (half a cup). Feel free to adjust sweetness based on personal preference. Bear in mind, the muffins will taste less sweet once cooked!
Other substitutions
To add moisture without too much fat, I used equal parts unsweetened applesauce and nonfat plain Greek yogurt. Feel free to substitute the unsweetened applesauce for more Greek yogurt or vice versa (but the texture won’t be the same)! I’ve found the combination of both avoids muffins that are too dense or get overly browned with the applesauce.
The whole egg can also be substituted for two egg whites, two flax eggs, or vegan egg replacer if you’re allergic to eggs.
I also added a little vegan buttery spread to enhance the texture of these muffins, but you can substitute unsalted butter, coconut oil or avocado oil. I would recommend an extra tablespoon of buttery spread or oil if using egg whites in place of a whole egg.
By the way, I highly recommend investing in some silicone muffin liners. You’ll never struggle with muffins sticking in your pan or peeling off paper liners again. I got mine off Amazon for like $12!
Here’s the recipe for these Blueberry Protein Muffins! Please leave a comment below if you try these 😉
This post contains affiliate links.
Blueberry Protein Muffins
These tender, fluffy Blueberry Protein Muffins are bursting with blueberries and quick to make using pancake mix. They're gluten-free and low fat!
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 large muffins
Calories 177kcal
Ingredients
- 1 cup (120g) gluten-free pancake mix*
- 1/2 cup (60g) vanilla whey protein blend (not isolate)* I used Quest brand in Vanilla Milkshake
- 1/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 1/2 cup unsweetened applesauce*
- 1/2 cup nonfat plain Greek yogurt*
- 1 large whole egg
- 2 tbsp. melted buttery spread or oil optional
- 1/2 tsp. pure vanilla extract optional
- 1/2 cup blueberries fresh or frozen
Instructions
Preheat oven to 375 degrees F.
Whisk together dry ingredients.
Mix in wet ingredients, folding in blueberries last.
Line six muffin cups with silicone liners (recommended) or generously coat with cooking spray, then distribute batter between cups.
18-23 minutes until center is just barely set to the touch (over-baking = dry muffins).
Let cool 5-10 minutes before removing from pan. Enjoy! Leftovers will keep in an airtight container in the frezzer up to one week, or in the freezer up to one month.
Notes
Calories (per muffin, including optional ingredients): 177kcal, Fat: 5.4g, Sat fat: 1.5g, Carbs: 18g, Fiber: 3g, Sugar: 5g, Protein: 13g, Sodium: 241mg
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