High-Protein, Gluten-Free Blueberry Muffins

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Looking for a tasty treat that fits your diet? These blueberry muffins are packed with protein and free from gluten, making them a great choice for breakfast or an afternoon snack. You’ll love how easy they are to make and how delicious they taste, all while fitting your healthy lifestyle. Plus, they’re perfect for meal prep, so you can enjoy them throughout the week without any hassle.

Tool Requirements

To make blueberry muffins, you’ll need a few basic tools. Here’s what you should gather.

A mixing bowl is essential for combining your ingredients. Use a large one to give yourself enough space.

A whisk helps mix wet and dry ingredients well. If you don’t have one, a fork can work too.

You’ll need a measuring cup for liquids and dry ingredients. Make sure to have both standard and metric measurements if possible.

Having measuring spoons on hand is important for accuracy. Use these for smaller quantities of ingredients like baking powder or spices.

A spatula is great for scraping down the sides of the bowl. It helps to ensure everything is mixed evenly.

Muffin tins are a must. Use a standard 12-cup tin, and consider lining them with paper liners to make cleanup easier.

Lastly, an oven is crucial. Preheat it to the right temperature before you start baking.

With these tools, you’ll be ready to bake some delicious muffins!

Preparing The Ingredients

Start by gathering all your ingredients. You’ll need:

• Blueberries (fresh or frozen)
• Gluten-free flour
• Baking powder
• Plant-based milk
• Maple syrup or your favorite sweetener
• Vanilla protein powder
• Salt

Make sure to measure everything accurately for the best results.

If you’re using frozen blueberries, let them thaw and drain off any extra liquid. This helps avoid soggy muffins.

Next, mix your dry ingredients in one bowl. Combine the gluten-free flour, protein powder, baking powder, and salt.

In another bowl, whisk together the wet ingredients. Use the plant-based milk, maple syrup, and vanilla extract.

Finally, fold the blueberries into the wet mixture. Then, combine it with the dry mixture. Stir gently until everything is mixed. Don’t worry if it’s a bit lumpy.

Prepare your muffin tin by lining it with paper liners or lightly greasing it. This prevents sticking and makes for cleaner muffins.

You’re all set! Now you can move on to baking.

Variations To Try

You can make your blueberry muffins even more exciting by adding different flavors. Try mixing in cinnamon or vanilla extract for a warm, cozy taste.

• Using different types of flour can change the texture. Almond flour gives a nuttier flavor, while coconut flour adds a hint of sweetness.
• Incorporate other fruits like chopped strawberries or raspberries. This gives your muffins a unique twist and adds extra color.
• For a crunch, consider adding nuts or seeds. Chopped walnuts or pumpkin seeds can give your muffins a satisfying texture.
• If you want to make them extra special, try swirling in some nut butter or cocoa powder before baking. This can make each bite deliciously different.
• Experiment with sweeteners too! Swap out maple syrup for agave syrup or coconut sugar. This can change the flavor profile slightly and keep things interesting.
• Don’t forget the toppings! Sprinkle some rolled oats or a bit of sugar on top before baking for a nice finish.

These variations can help you customize your muffins to fit your mood or taste preferences. Have fun mixing and matching!

Storage Tips

• Store your blueberry muffins in an airtight container. This keeps them fresh and moist for longer.
• If you plan to eat them within a few days, keep the container at room temperature. Make sure it’s out of direct sunlight.
• For longer storage, place the muffins in the fridge. They can last up to a week this way.
• You can also freeze the muffins. Wrap each one in plastic wrap and then place them in a freezer bag. They should last for about three months.
• To enjoy them later, just thaw at room temperature or heat them in the microwave for about 15-20 seconds. Enjoy them fresh!

High-Protein, Gluten-Free Blueberry Muffins

Are you looking for high-protein, gluten-free blueberry muffins? Then this is the recipe you're looking for! This blueberry muffin recipe is great as a quick breakfast option or even as a vegan dessert recipe. This recipe is easy to make and contains 9 grams of protein per muffin!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 5 minutes mins

Course Dessert

Cuisine American

Servings 6 muffins

Calories 150 kcal

Ingredients

  

1x2x3x

• 1 cup blueberries fresh or frozen
• 1 cup gluten-free flour
• 1 tablespoon baking powder
• 1 cup plant-based milk
• 1/4 cup maple syrup or your favorite sweetener
• 1/4 cup vanilla protein powder
• 1/2 teaspoon salt

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Instructions

 

• Measure all ingredients accurately.
• If using frozen blueberries, let them thaw and drain off any extra liquid.
• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or lightly grease it.
• In one bowl, mix dry ingredients: combine gluten-free flour, protein powder, baking powder, and salt.
• In another bowl, whisk together wet ingredients: plant-based milk, maple syrup, and vanilla extract.
• Fold blueberries into the wet mixture.
• Combine wet mixture with the dry mixture, stirring gently until everything is mixed (it’s okay if it’s a bit lumpy).
• Fill muffin cups evenly with the batter.
• Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Remove muffins from the oven and let them cool in the tin for 5 minutes.
• Transfer muffins to a wire rack to cool completely.

Nutrition

Calories: 150kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.