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Health
The muffin that earned its macros. Soft inside, golden edge, loaded with real blueberries and 13g of Primal Core whey clean protein.
This blueberry protein muffin recipe is moist, golden, and packed with flavor. Each muffin gives you clean protein boost without felling guilty.
How to Make Blueberry Protein Muffins
First, let's start with the ingredients list:
Dry Mix
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Oat flour | 40g | 1/2 cup | |||
Almond flour | 20g | 3 tbsp | |||
30g | 1 scoop or 3 tbsp | ||||
Baking soda | 2g | 1/2 tsp | |||
Ground cinnamon | 0.5g | Pinch or 1/8 tsp | |||
Sea salt | 1g | Pinch |
Wet Mix
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Cottage cheese (strained) | 240g | 1 cup | |||
Eggs | 100 | 2 medium eggs | |||
Agave syrup | 50g | 2 1/2 tbsp | |||
Lemon zest | Zest of 1 lemon | ||||
Vanilla extract or Vanilla from Madagascar | 4g (I used vanilla powder from Madagascar) | 1 tsp | |||
Blueberries | 100g | 2/3 cup | |||
Lemon juice (for blueberries) | 5g-10g | Juice of 1/2 lemon |
Glaze/ Blueberry Prep
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Sea salt (for blueberries) | 1g | Pinch | |||
Lemon juice (for glaze) | 10g | 2 tsp | |||
Agave Syrup (for glaze) | 5g | 1 tsp |
Now that we have the ingredients, let’s move on to the directions.
Before we start, remember this.
The quality of your ingredients defines the quality of your result. I say that to say, use organic whenever possible.
To make your life easier, I strongly recommend using a kitchen scale so you can measure everything accurately. I use the GRIFEMA Kitchen scale for general measurements, and the GeekerChip Precision Scale for smaller amounts. Both are available on Amazon.
Directions
Preheat oven top and bottom section to 170°C 338°F (fan). Lightly grease or line 6 muffin cups.
Tip: I use SUPER KITCHEN Large Silicone Mould for 12 Muffins along with Cupcake Baking Paper Moulds - they make cleanup and release so much easier.
In a medium bowl, mix oat flour, almond flour, Primal core protein powder, baking soda, sea salt, and cinnamon.
Tip: We use a premium, single-ingredient protein, it changes everything. If you don’t have Primal Core yet, you can pre-order yours here
In a blender, blend cottage cheese, eggs, agave syrup, lemon zest, and vanilla until smooth.
Tip: For this recipe, I use the Ninja BN750EU 2-in-1 Blender it’s powerful, convenient, and makes the batter perfectly smooth.
Macerate Blueberries:
In a small bowl, combine the blueberries with lemon juice and a pinch of salt. Let them sit for 10 to 15 minutes.
Pour the wet mixture into the dry mixture. Stir until just combined.
Gently fold in the blueberries.
Spoon the batter evenly into the muffin cups, filling each about three-quarters full.
Bake for 20 to 22 minutes, or until the tops are golden and spring back when lightly touched.
Mix lemon juice and agave syrup to make the glaze. Brush over muffins while warm.
This is the hard part for me, letting them cool. Leave the muffins in the pan for 5 to 10 minutes, then transfer them to a rack to cool completely.
Qué rico! Enjoy!
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