Jumbo Blueberry Muffins – 252 Calories 23G of protein.
Jumbo Blueberry Muffins – 252 Calories 23G of protein.
by sonofabunch
3 Comments
jadejazzkayla
What does it weigh?
sonofabunch
Sorry for the lack of cross section, they looked and felt exactly like you would want structure wise. They were good but they would be better with the perfect protein powder. This is the ingredient that will vary them the most BY FAR. I would love to try it with a lemon protein powder. Recipe is largely based off Exercise For Cheat Meals Youtube channel. I am not sure how much I have to modify for it to be my own recipe so I hope he ain’t mad for me sharing this very close version.
INGREDIENTS WET
2 eggs
1 egg yolk
85g Monk Fruit Sweetener
350g 0% Greek yogurt
12g avocado oil
10g vanilla extract
D R Y :
90g all-purpose flour
85g Vanilla Whey protein powder
15G Almond Flour
3g salt
4g baking powder
2g baking soda
1.25g xanthan gum
MIX-IN 225g blueberries
3g all-purpose flour
TOPPING :
30g blueberries
24g turbinado sugar
2g lemon zest
DIRECTIONS 1. Add the eggs, egg yolk, and erythritol to a large bowl and whisk to combine.
2. Add the rest of the Wet Ingredients to the bowl and whisk to combine.
3. In another large bowl, add the Dry Ingredients and whisk to combine.
4. Add Dry Ingredients into the bowl of the Wet Ingredients and whisk until just BARELY combined — overmixing will result in chewy muffins. • To make sure everything is combined, fold the mixture 3-4 times and scrape the bottom of the bowl with a silicone spatula.
5. Add blueberries to a medium bowl, top with flour, and shake the bowl to evenly distribute the flour. This will stop the blueberries from sinking to the bottom while cooking.
6. Add blueberries to the batter and fold them in until evenly distributed.
7. Line a jumbo muffin pan with large baking cups, lightly spray each cup with oil to prevent sticking, and add 170g of batter to each cup. 8. In a small bowl, add turbinado sugar. Using a zester, add the zest from a medium lemon into the bowl and mix to combine. 9. Top each muffin with the sugar mixture and blueberries. Bake in a preheated 325°F oven for 33-37 minutes. • I finished them with a searzall to get that caramel like color on top.
Regular-Humor-9128
Thanks for sharing this – great calorie to protein ratio for muffins! It’s a pretty great ratio in general.
3 Comments
What does it weigh?
Sorry for the lack of cross section, they looked and felt exactly like you would want structure wise. They were good but they would be better with the perfect protein powder. This is the ingredient that will vary them the most BY FAR. I would love to try it with a lemon protein powder. Recipe is largely based off Exercise For Cheat Meals Youtube channel. I am not sure how much I have to modify for it to be my own recipe so I hope he ain’t mad for me sharing this very close version.
INGREDIENTS WET
2 eggs
1 egg yolk
85g Monk Fruit Sweetener
350g 0% Greek yogurt
12g avocado oil
10g vanilla extract
D R Y :
90g all-purpose flour
85g Vanilla Whey protein powder
15G Almond Flour
3g salt
4g baking powder
2g baking soda
1.25g xanthan gum
MIX-IN 225g blueberries
3g all-purpose flour
TOPPING :
30g blueberries
24g turbinado sugar
2g lemon zest
DIRECTIONS 1. Add the eggs, egg yolk, and erythritol to a large bowl and whisk to combine.
2. Add the rest of the Wet Ingredients to the bowl and whisk to combine.
3. In another large bowl, add the Dry Ingredients and whisk to combine.
4. Add Dry Ingredients into the bowl of the Wet Ingredients and whisk until just BARELY combined — overmixing will result in chewy muffins. • To make sure everything is combined, fold the mixture 3-4 times and scrape the bottom of the bowl with a silicone spatula.
5. Add blueberries to a medium bowl, top with flour, and shake the bowl to evenly distribute the flour. This will stop the blueberries from sinking to the bottom while cooking.
6. Add blueberries to the batter and fold them in until evenly distributed.
7. Line a jumbo muffin pan with large baking cups, lightly spray each cup with oil to prevent sticking, and add 170g of batter to each cup. 8. In a small bowl, add turbinado sugar. Using a zester, add the zest from a medium lemon into the bowl and mix to combine. 9. Top each muffin with the sugar mixture and blueberries. Bake in a preheated 325°F oven for 33-37 minutes. • I finished them with a searzall to get that caramel like color on top.
Thanks for sharing this – great calorie to protein ratio for muffins! It’s a pretty great ratio in general.