Blueberry Muffins
Great for kids lunches and snacks.
Equipment
- 1 12-cup miffin tin
- 3 bowls 1 large, 1 medium, 1 small
- 1 whisk
- 1 rubber spatula
Ingredients
- non-stick spray
- 2 ½ cups all-purpose flour OR gluten free blend
- 1 tablespoon all-purpose flour OR gluten free blend
- ½ cup unflavored protein powder (pea, whey, soy, etc)
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups plain Greek yogurt
- 2 each large eggs
- 2 teaspoons pure vanilla extract
- 8 tablespoons butter, melted and cooled
- 1 ½ cups fresh or frozen blueberries if frozen, do not thaw
Instructions
- Heat oven to 375 degrees. Spray muffin tins with oil.
- In large bowl, whisk together dry ingredients, flour, baking soda, baking powder, salt, protein powder, and sugar.
- In medium bowl, whisk together yogurt, eggs and vanilla. Add to dry ingredients and stir until just combined.
- In small bowl, toss blueberries with 1 tablespoon flour. Gently stir blueberries into batter. Do not overmix.
- Using a ⅓ - cup dry measuring cup, divide batter evenly among muffin cups.
- Place muffin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20-25 minutes.
- Remove from oven and allow to cook on cooling rack in tin for 15-minutes before removing from tin and allowing to fully cook on rack.
- Store in airtight container in fridge for up to 5 days or freeze.