How should I store leftover protein muffins?

You can leave these muffins loosely covered on your kitchen counter overnight. For longer storage and to keep them fresh beyond the first day, it is best to store them in a covered container in the refrigerator.

Can I freeze these muffins?

Yes, these muffins freeze very well. Once completely cooled, wrap individual muffins tightly in plastic wrap or foil, then place them in a freezer safe bag or container. Thaw at room temperature or gently warm before enjoying.

Why did my muffins turn purple?

This happens when the blueberries break open while you are mixing them into the batter. While they might not look as vibrant, they are perfectly safe to eat and will still taste delicious. To avoid this, fold the blueberries in very gently.

Can I use different types of berries?

Absolutely. While blueberries are classic, you can substitute or combine them with other fresh or thawed frozen berries like raspberries, blackberries, or chopped strawberries.

Is it okay to use a flavored protein powder?

Yes, you can use flavored protein powder. Choose a flavor that complements blueberries, such as vanilla, cinnamon, or even a berry flavor. Just make sure it is a powder you already enjoy the taste of.

What can I use instead of yogurt or applesauce?

The competitor article mentions using mashed banana as a substitute for yogurt or applesauce. This provides moisture and natural sweetness. Ensure it is well mashed.

My muffins are dense, what did I do wrong?

Overmixing the batter is a common cause of dense, tough muffins. Mix only until the dry ingredients are just combined with the wet, and no pockets of dry mix remain. Also, make sure your baking soda and baking powder are fresh.

Healthy Blueberry Protein Muffins (Easy & Moist Recipe)

Description

These Blueberry Protein Muffins are incredibly moist and loaded with juicy blueberries, making them a delightful high-protein start to your day or a perfect healthy snack! They are wonderfully soft with a burst of fresh fruit flavor in every bite and bake up beautifully light!

Ingredients

120 ml (½ cup) plain yogurt or applesauce
125 ml (½ cup) water
48 ml (3 tbsp) oil, almond butter, or more water
6 ml (1 tsp) pure vanilla extract
62 g (½ cup) all-purpose flour
55 g (⅔ cup) protein powder
70 g (⅓ cup) granulated sugar or xylitol
3 g (1 tsp) ground cinnamon
2 g (½ tsp) baking soda
3 g (½ tsp) salt
2 g (½ tsp) baking powder
160 g (1 cup) fresh or frozen blueberries, plus extra for topping if desired

Instructions

Heat your oven to 350 degrees Fahrenheit. Prepare a muffin tin by greasing it thoroughly.
Get a large mixing bowl. Add all the wet ingredients except the blueberries and whisk them together well.
Now add the remaining ingredients except the blueberries to the bowl. Stir everything until it is just combined and no dry spots remain. Do not overmix the batter.
Very gently fold the blueberries into the batter using a spoon or spatula. Mix just until they are distributed.
Use a large cookie scoop or a regular spoon to divide the batter evenly among the nine prepared muffin cups.
If you want, you can press a few extra blueberries into the top of each muffin before baking.
Place the muffin tin on the middle rack in your oven. Bake for about 19 minutes. You can test for doneness by inserting a toothpick into the center of a muffin. It should come out with just a few moist crumbs attached.
Let the muffins cool in the tin for a few minutes. Once slightly cooled, use a knife to loosen the edges of the muffins from the tin before taking them out.
Allow the muffins to cool completely on a wire rack before enjoying.

Notes

Storage: You can leave these muffins loosely covered on your kitchen counter overnight. For longer storage and best freshness after the first day, it is best to keep them in the refrigerator.

Flavor: These muffins often taste even better the day after they are baked as the flavors have a chance to meld together.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 15g
Sodium: 280mg
Fat: 8g
Carbohydrates: 19g
Fiber: 2g
Protein: 12g
Cholesterol: 25mg