Gluten Free Protein Ultra Fluffy & Soft Blueberry Muffins!

I was not expecting to be able to sit here and tell you that these are THE BEST muffins I have ever had. When researching protein recipes everything looks so dense. chewy and just EH. Every blog says that protein powder dries baked goods out- (which it does) so I went into this recipe looking for ways to infuse in extra moisture!

My classic blueberry muffin recipe is pretty phenomenal and I used that as my starting point here. But what I was NOT expecting was for the muffins to turn out even softer and fluffier than the original recipe. Especially using a vegan protein powder!

Now truth be told- this is not a HIGH protein recipe. Some of my other new protein recipes have a higher ratio for sure. But this is a great way to have treat and sneak some protein in while you’re at it. Especially with kids- they would never know!!

I do intend to experiment further and see how far I can push the limits on getting away with adding more and still keeping a great texture. But this version was just TOO good to not post. Because truly- these are the best muffins I have ever made gluten free!

Lets talk protein powder:

I am by no means an expert in this department (YET).

But here’s what I know:

Every brand is different and therefore will behave differently in baked goods. I will be testing out a variety of brands and types so that I can narrow down my favorite as I want to find a few that are affordable, are easy to get on Amazon so everyone can have access to them. Its possible that using a whey vanilla protein powder could potentially lead to muffins that have too much moisture. If you experiment with this be prepared to potentially add a little extra King Arthur flour.

I will be revisiting the recipe once I have some more powders to experiment with..and will update the post. If you choose to experiment please do leave a comment and let me & others know how it went!!

Ultra Soft & Fluffy Protein Blueberry Muffins

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Yield: 10 Muffins

Author: Brittany Angell

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Delightfully fluffy, soft and tender! These are the best muffins I have ever eaten (or made). The fact they have half a cup of protein powder is just an added bonus- there is no tasting it whatsoever.

Ingredients

• 135 grams King Arthur Gluten Free Measure for Measure flour
• 33 grams of Expandex (Modified Tapioca starch)
• 1/2 cup (50 grams) Orgain Vanilla Vegan Protein Powder
• 156 grams Organic Cane Sugar
• 2 Tsp Double Acting Baking Powder
• 106 grams Mild Flavored Oil (Avocado, Vegetable or Canola)
• 1/2 Tsp Salt
• 1 Large Egg
• 185 grams Milk (Regular or Dairy Free)
• 1 1/4 cup Frozen Blueberries (Plus extra for the top of the muffins)

Instructions

1. Preheat oven to 400 degrees. double line 10 muffin cups.
2. To a large bowl add the King Arthur, Expandex, Protein Powder, sugar, salt and baking powder. Whisk together.
3. Whisk in the egg, oil and milk! Stir in the blueberries. Divide the batter among the 10 muffin cups. Adding a 2-3 frozen blueberries to the top of each.
4. Place immediately into the oven and bake 22-25 minutes until golden brown and firm to touch.
5. Store at room temperature for up to 4-5 days. (They will get more moist as the days go on OR place in the freezer for up to 1 month.

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