Gluten Free Wild Blueberry Protein Muffins
- Dawn Thelen
- Apr 1
- 2 min read
As the blueberry muffin connoisseur that I am, I'm always on the hunt for the perfect muffin to either purchase or create! My addiction started many moons ago when I lived in Highland Park, IL... a town just outside of Chicago. In HP there was (is... it's still there!) my favorite Jewish deli called Once Upon a Bagel. I frequented that deli practically every day for years, always getting one of their AMAZING blueberry muffins for breakfast. I was there so much, that they nicknamed me "Muffin". I still have yet to find a blueberry muffin that can even compare, but I'll never give up!
Unable to find anything even close now in the south, I'm bound and determined even more to create my own, glorious blueberry muffin, and this morning I feel like I created my best recipe yet! Even my husband told me this morning "This muffin is way better than anything you could buy at a baker!" :)
Since posting my IG story this morning, I had so many requests for the recipe, that I decided to turn it into a blog post! Enjoy!
INGREDIENTS
King Arthur Gluten Free Muffin Mix (way easier than gathering all the individual ingredients)
2 Scoops of Vanilla Protein Powder (what I used)
1 Cup of Fairlife Fat Free Milk (adds extra protein!)
6 Egg Whites (wanted to keep the fat content and calories down)
3 TBS Olive Oil (the box calls for 6, but again, wanted to keep fat and calories down)
3 TBS Unsweetened Applesauce
1 1/2 Cups of Frozen Wild Blueberries (wild blueberries taste SO much better IMO, and have so many amazing health benefits!)
Optional: Sugar Sprinkles (I like to top all my muffins with these as it helps for the tops not to stick, and let's be honest... who doesn't enjoy that little sugary crunch?!)
DIRECTIONS
Preheat the oven to 400˚ (the box says, 375˚, but I've found if you preheat the oven 15˚ hotter and then lower to the necessary temperature once you put your muffins in, it helps to create that nice crunchy crown on the muffins! Just don't forget to lower the temp back down once you put the muffins in!!
Line or spray muffin tins. I use the extra large muffin tins (6 muffins per tin).
Whisk together wet ingredients and then add to the dry ingredients. Mix until combined, but don't over mix or your muffins will turn out dense.
Fold in frozen blueberries.
Evenly add mixture to muffin liners. I used a 1/3 cup scoop and got 8 perfectly even muffins from the mix.
Lightly sprinkle on your optional sugar sprinkles.
If using the extra large muffin tins, bake for 40 minutes. If using standard size, bake for 20 - 22 minutes, or until the toothpick comes out clean.
Enjoy!
Macros per my recipe above:
Makes 8 extra large muffins. Macros per muffin: Calories: 310; Protein: 12.3g; Net Carbs: 48.7g; Fat: 5.4g; Fiber 6g
Inside you'll find a massive wild blueberry explosion of flavor! If you make these, please don't forget to credit the creator and tag me in your pictures! @dawnthelenfitness
I hope you enjoy these as well as my baking tips and tricks! XO
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