Delicious Blueberry Muffins with a Punch of Protein

Antioxidants, good whole grain, and high in protein, these muffins make a great snack or even a quick delicious breakfast when you’re out on the trail or camping out.

What You Need

  • 2 cups fresh or frozen blueberries
  • 1/2 cup cane sugar
  • 2 1/2 cups einkorn flour or whole wheat flour
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1/4 cup melted butter
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Juice of 1 lemon.
  • 1 serving of protein powder (I use 3 tablespoons of Hemp Protein Powder)

What To Do

  1. Preheat oven to 425F
  2. Grease or line muffin pan with liners
  3. In a large bowl, mix together the sugar, flour, salt, baking soda, and protein powder.
  4. In a separate bowl, put the blueberries. Take 1/4 cup of the dry mix and sprinkle it over the blueberries. Mix well until blueberries are coated.
  5. In a medium bowl, mix the milk, butter, oil, vanilla, and eggs together.
  6. Once mixed, add the juice into the milk mixture.
  7. Beat the liquid ingredients into the dry ingredients until well blended.
  8. Fold in the blueberries.
  9. Fill the muffin tins about 3/4 of the way to avoid the muffin spilling over the top of the tin as it bakes.
  10. Bake in the oven for 17 to 19 minutes. Use the toothpick method to test doneness.
  11. Let muffins cool 5 minutes before transferring to a wire wrack to finish cooling

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