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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 7.4 g
  • Cholesterol: 17.5 mg
  • Sodium: 225.3 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.7 g

View full nutritional breakdown of High-Protein, Low-Sugar Blueberry Muffins calories by ingredient
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High-Protein, Low-Sugar Blueberry Muffins

Submitted by: STEPFANIER
High-Protein, Low-Sugar Blueberry Muffins

Introduction

Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack. Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack.
Number of Servings: 12

Ingredients

    1 cup soy milk
    1 teaspoon apple cider vinegar
    1 cup whole-wheat flour
    1/2 cup Pure Protein« Plus, French Vanilla Flavor
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon vanilla extract
    1/3 cup canola oil
    1/3 cup sugar
    1 1/2 cups partially frozen blueberries*

    Note: I used wild blueberries, which are smaller, so I didn't thaw them. With regular blueberries, remove them from the freezer an hour or so before you plan to use them.

Tips

Use any kind of protein powder you prefer. If you use a flavored variety, you can omit or reduce the sugar.
The protein powder is barely noticeable in this recipe, but do allow the muffins to cool or they will crumble.
You can also swap half of the whole-wheat flour for oat flour, which you can make yourself by placing oats in a blender until they form a powder.


Directions

Preheat the oven to 375 degrees F.

Combine the soy milk and vinegar in a glass measuring cup, then stir and set aside.

Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries, and stir just until combined. Fold in the berries.

Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.

Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.

Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.

Allow to cool before serving, and refrigerate in a covered container for up to one week.

Serving Size:áMakes 12 muffins.






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Member Ratings For This Recipe



  • 134 of 137 people found this review helpful
    By substituting unsweetened applesauce for the oil, you can lose the fat altogether. The muffins will be much more flavorful and moist. Use paper liners so you don't have to grease the muffin tin, which will keep the muffins fresher longer. - 4/23/12

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  • 67 of 79 people found this review helpful
    I have to say, I don't get it when people fuss about soy milk, flour with gluten, etc. The soy milk makes it vegan. Not everyone needs gluten free. If you don't like or can't use, soy milk, wheat four, etc. substitute instead of criticizing the recipe. - 4/23/12

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  • Incredible!
    39 of 40 people found this review helpful
    I used cocoa flavored protein powder that I had on hand so I dropped the sugar down to 1/8 c. Also subbed apple sauce for the canola oil - I keep the protein I need but drop the calories down to a little over 100. Very delicious and easy breakfast and/or workout snack! - 4/24/12

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  • 36 of 36 people found this review helpful
    I have been using silicone baking cups and dishes for quite a while. This eliminates using oils and paper liners. Mine come out so easily. I let them sit about 3 minutes and then remove the muffins and place on a rack if they aren't going to be eaten immediately so they don't sweat and become soggy. - 4/24/12

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  • Incredible!
    35 of 38 people found this review helpful
    I think this recipe was great, you can always use bobs redmill gluten free oats for this recipe . I used all fruit jam instead of sugar, coconut oil, almond milk with no vinager, and ginger instead of cinnamon. - 4/11/12

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  • Incredible!
    28 of 28 people found this review helpful
    I'm not sure why everyone was dogging these muffins so much, they are WONDERFUL! I halved the recipe since it's just 2 of us, and DID only need to cook them for about 18 minutes, but they are very flavorful for my brunch today, and I will definitely be taking them for a post-workout boost this week. - 4/15/12

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  • Very Good
    24 of 26 people found this review helpful
    These are excellent. I cannot rate the recipe as is because I did sub the milk with almond milk and used regular flour. I also cut the sugar since I used vanilla flavored protein powder. But as a basic recipe with super easy substitutions/different flavor options, it's pretty awesome. :) - 7/27/12

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  • Very Good
    24 of 25 people found this review helpful
    I replaced the soy milk with skim milk and used whey protein (because it was what I could find at the store). They turned out pretty well. - 4/14/12

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  • 16 of 20 people found this review helpful
    @PSKIPPY7811 you missed the point of the recipe, that it includes protein powder and is a creative way to incorporate protein powder into the daily diet. - 4/6/12

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  • Incredible!
    13 of 15 people found this review helpful
    Substituting applesauce made the muffins amazing. Thank you for the recipe. Mine were a little deflated, but I am giving you 5 stars anyway because they tasted awesome! Thanks for the recipe! - 3/9/13

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  • O.K.
    7 of 15 people found this review helpful
    Substituted applesauce as mentioned, taste is OK but I really don't know what I'm doing when it comes to baking this "healthy" stuff, and the texture always turns out "odd" and is a bit off-putting when compared to the muffins I'm used to. May make again but doubt I'll be rushing to do it. - 5/25/12

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  • 7 of 13 people found this review helpful
    Gonna try these Sunday. I don't do soy either due to kid allergies, but unsweetened almond milk is less calories anyway. - 4/20/12

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  • Very Good
    6 of 8 people found this review helpful
    I used soy protein powder and half oat flour so they wouldn't be so heavy. My grandson, the champion blueberry muffin-eater, is four years old and LOVES them. It's a great way to sneak in more protein and snack without extra sugar. - 1/4/13

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  • Very Good
    6 of 8 people found this review helpful
    This was my second time making these and this time I think they turned out a bit better, I folded the blueberries a bit nicer..so yummy and healthy too! - 6/13/12

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  • Incredible!
    6 of 10 people found this review helpful
    I'm not going to lie, I used chocolate chips in place of blueberries. Delish!

    BTW I only did 3/4 cup chocolate chips and completely by accident left out the oil all together, whatever, it worked wonderfully!

    I ordered the brown rice powder on Amazon for about $8. It's a huge tin - 5/18/12

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  • 5 of 6 people found this review helpful
    when you go to this recipe for a makeover, it lists 8 servings of brown rice protein powder. when I change it to grams it takes over 400grams of protein powder to equal the nutritional analysis of 8 servings. My container of protein powder is only 230g.so something is VERY WRONG with the analysis. - 1/20/13

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  • 4 of 4 people found this review helpful
    Arrowhead mills gluten free mix would be the best for those of us with wheat allergies and gluten problems as a sub for wheat. Also if allergic to soy use rice milk, I find it tastes better than all the other milk substitutes. Coconut milk is awesome but much sweeteer. Sunflower oil for nutty taste - 7/31/13

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  • Incredible!
    4 of 5 people found this review helpful
    Excellent! Freeze and defrost in microwave well too! - 1/16/13

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  • 4 of 6 people found this review helpful
    Do you use the same amount of unsweetend applesauce as you would have used for the oil? - 5/15/12

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  • Incredible!
    4 of 6 people found this review helpful
    I used applesauce in place of the canola oil and Agave in place of the sugar and loved the muffins. - 4/23/12

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  • 4 of 7 people found this review helpful
    I WAS PUT BACK BY THE USE OF SOY MILK . NEVER USED IT BUT HAVE FOUND IT TO BE GREAT . A WHOLE NEW WAY OF EATING . GIVE IT A SHOT . - 4/11/12

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  • 3 of 4 people found this review helpful
    The nutritional info seems wrong. The protein was inadvertently entered incorrectly. These do not have 9g protein per muffin. - 7/2/13

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  • 3 of 6 people found this review helpful
    To Pudlecrazy,
    People complain about soy milk, flour and lecitin because many are allergic or have had estrogen positive breast cancer. It is hard to find low-cal protein packed foods without soy. We know we can substitute, but want to get away from such extensive use of these products in. - 6/17/13

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  • Incredible!
    3 of 4 people found this review helpful
    These were great! Not too sweet, which I love. I used almond milk instead of soy and fresh blueberries instead of frozen. Wondering though if using eggs instead of protein powder would give it the same protein kick (for those of us who are not vegan). Thanks for the delicious healthy recipe! - 7/12/12

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  • 3 of 6 people found this review helpful
    wondering about gluten free flours here. I have many straight up gluten free flours, plus a couple of mixes Bob's Red Mill and Pamela's. I will try my own experiment and report back. Has anyone else tried this with gluten free options? I love this idea, protein is one thing I am short on regularly. - 4/5/12

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