Recipe: Blueberry-Vanilla Oatmeal Protein Muffins (2024)

FAQs

How much protein is in a homemade blueberry muffin? ›

Muffins, blueberry, homemade (1 medium - approx 2 3/4" to 3" diameter) contains 49.7g total carbs, 48g net carbs, 12.5g fat, 6.8g protein, and 337 calories.

Too little fat will result in dry, less tender muffins. Carefully cut on lines found on the butter/margarine stick wrapper. Or, pack it into dry (nested) measuring cup, then use a spatula or straight edge of a knife blade to level even with the top of the cup.

Why are my protein muffins dry? The key to avoiding a dry protein muffin recipe is to not use too much protein. You never want the dry ingredients in your muffin batter to be made up of more than half protein powder.

The average coffee shop blueberry muffin is hardly what you'd call a health food: It's got almost 470 calories—nearly double what you'd get from a chocolate frosted donut—and most of those calories come from refined carbohydrates, primarily white flour and sugar.

These healthy blueberry muffins are made with wholemeal flour for extra fibre, great for a feel-good breakfast, brunch or afternoon tea. Each muffin provides 200 kcal, 5g protein, 24g carbohydrates (of which 10.5g sugars), 9g fat (of which 2g saturates), 2g fibre and 0.5g salt.

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Although you can replace part of the flour with protein powder, you should never replace more than ⅓ of the flour with protein powder. Ideally, you should be aiming to replace just ¼ of the flour with protein. Anything above will get you a dry texture.

What can I add to muffin mix to make it moist? ›

Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead. Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down.

It takes a little bit of work to hydrate the protein powder, so it should be mixed in with the wet ingredients. Because protein powder is denser than usual baking flours, you will likely need to increase the chemical leaveners (baking powder, baking soda) in your recipe.

Overview: Ingredients To Use & Why

Flour: This blueberry muffin recipe uses 3 cups of all-purpose flour. The batter is thick and sturdy to keep the blueberries elevated so they won't all sink down!

Q. In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

There are nearly 500 calories in one single blueberry muffin! The carb count, sugar and even sodium are sky-high, too! Yes, blueberries are a “super-food.” But if those blueberries are all wrapped up in “muffin,” they're not such a healthy option.

One large egg brings in six grams, so even if you're taking in two full ones with your egg muffins, you're still only getting 12. And experts generally recommend about 15 to 20 grams of protein at breakfast to help you stay satisfied, Maxine Yeung, MS, RD, founder of the Wellness Whisk, tells SELF.