High-Protein, Low-Sugar Blueberry Muffins
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
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
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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: Makes 12 muffins.
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: Makes 12 muffins.
Member Ratings For This Recipe
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KINDCUPCAKE
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PUDLECRAZY
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THAI_DYE
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YANKEEGAL1957
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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PATIENCE29607
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SHINY5711
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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JOYFLNOISE
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LITTLEBITT65
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ELLELL2012
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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PINKHAIREDMOM
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GJCAB09
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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STUTLERTONI
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SPUNKYREDHEAD84
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CD12068448
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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PEGGIE0203
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LINDALOOTN
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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TANGOEVELA
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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MEGANFRITZ
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PATRICIAANN46
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SUGARSMOM2
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TESU48
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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KLUTZY68
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KILLIANSPIN
NUTRITION INFO INCORRECT! There are only about 6g of protein per muffin. I substituted a few things. When I entered my ingredients into the recipe calculator, my muffins had half as much protein as these. So I checked the protein of each ingredient in this recipe. It only adds up to 6g each. - 1/19/13
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FROGGIE13777
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BONMARCHE
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CUDDYMEG
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BUDDACUP
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LYHANCOCK
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JAZABEE
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HAFSAGABABS
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CD13727233
Boost fiber content by using 1/4 cup oat bran and 3/4 cup flour. This 1:3 bran substitution can be made for flour in most recipes (I say most, but it's always been successful for me) and is the best way to make baked goods more healthful. Adds moisture and a little texture, but doesn't change taste. - 8/23/13
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CD12489127
These are not healthy!- substitute soy milk for unsweetened almond milk, flour (junk) for more protein powder, psyllium husk and coconut flour, and at a pinch you could add some oat flour (if you weren't to worried about carbs), but sugar? There is no place for sugar in any healthy recipe!! - 7/9/13
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