What happens when you add heat to fresh berries? They burst like fireworks on the Fourth of July. It’s a beautiful mess. And, in this case, a very tasty one, as well. Fill your muffin batter to the brim with blueberries – not just for flavor but for effect. Once baked and glazed, these golden-topped goodies will be a delicious display that’ll have everyone mesmerized.
Vanilla-Berry Protein Muffins
Makes 6 muffins
Macros per muffin: 114 calories | 9 g protein | 15.1 g carbs | 3.4 g fat | 2.6 g sugar | 1.8 g fiber
Ingredients
Muffins
1 scoop vanilla whey protein powder
1/3 cup oat flour
¼ cup almond flour
3 Tbsp. xylitol
½ tsp. baking powder
¾ cup blueberries, divided
¼ cup plain Greek yogurt (can sub for applesauce)
1 tsp. vanilla extract
2 egg whites
Glaze
¼ scoop vanilla whey protein powder
2 Tbsp. unsweetened almond milk
Directions
- Preheat oven to 350 degrees F and place 66 silicon cupcake liners on a sheet pan (or prepare a muffin pan with paper liners).
- In a food processor or blender, add egg whites, ¼ cup blueberries, Greek yogurt and vanilla extract. Process until smooth.
- In a large bowl, combine protein powder, oat flour, almond flour, xylitol and baking powder until mixed thoroughly.
- Pour wet mixture into bowl of dry ingredients, stirring until combined. Fold in remaining ½ cup blueberries.
- Evenly spoon batter into cupcake liners and bake 18-20 minutes, or until golden brown on top.
- To make glaze, add ingredients to a small bowl and stir until smooth – no lumps!
- Top muffins with vanilla protein glaze and homemade blueberry jam, if desired.