Blueberry Protein Muffins with Buttermilk
Blueberry muffins made with vanilla whey protein powder, buttermilk, and sour cream, with juicy berries and an optional crunchy sugar topping.
Equipment
- 12 paper muffin liners
- Kitchen scale
- Measuring spoons
- Two mixing bowls
- Whisk and rubber spatula
- Wire cooling rack
Ingredients
- 1 cup all-purpose flour 120 g
- 55 g vanilla whey protein powder Use a scale; scoop sizes vary.
- 1 ¼ teaspoons baking powder approximately 5 g
- ¼ teaspoon baking soda approximately 1.2 g
- ¼ teaspoon fine table salt approximately 1.5 g
- 3 tablespoons salted butter, melted and cooled 43 g
- 2 tablespoons plus 2 teaspoons vegetable oil 36 g
- ½ cup granulated sugar 100 g
- 1 large egg approximately 50 g without the shell
- ½ cup buttermilk 120 g
- ¼ cup sour cream 60 g
- 1 ½ teaspoons vanilla extract approximately 6 g
- ¾ cup frozen blueberries 115 g, kept frozen
- 2 teaspoons all-purpose flour approximately 5 g, for the blueberries
- coarse sanding sugar for sprinkling, optional
Instructions
- Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.
- Whisk together the flour, protein powder, baking powder, baking soda, and salt in a mixing bowl.
- In another bowl, whisk the melted butter, oil, and granulated sugar. Add the egg, buttermilk, sour cream, and vanilla. Whisk until evenly combined.
- Add the dry ingredients to the wet mixture. Fold with a spatula just until the flour is incorporated, scraping the bottom of the bowl. Avoid overmixing.
- Toss the frozen blueberries with the extra 2 teaspoons (approximately 5 g) flour. Gently fold them into the batter.
- Divide the batter evenly among the 12 liners. Sprinkle with coarse sugar, if using.
- Bake for 18–22 minutes, checking at 18 minutes. The tops should be golden, and a toothpick inserted into the crumb, away from a blueberry, should come out without wet batter.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before storing.
Recipe Notes
- Protein powder: Measure by weight. Other vanilla whey powders can affect texture and sweetness. Plant-based powders, casein, collagen, and meal replacements are not direct substitutes.
- Measurements: Gram conversions are approximate. Fine table salt is specified because coarser salts weigh differently by teaspoon.
- Storage: Keep completely cooled muffins airtight for up to 2 days at room temperature or 4 days in the fridge. Freeze individually wrapped muffins for up to 3 months.
- Timing: Total time includes 5 minutes of pan cooling. Allow additional time to cool completely before storing.
Nutrition
Calories: 125kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 163mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
