High Protein Blueberry English Muffins
Start your day right with these High Protein Blueberry English Muffins—an irresistible and nutritious twist on the classic breakfast staple. Made with wholesome whole wheat flour, a boost of unflavored whey protein powder, and naturally sweetened with stevia, these breakfast delights are perfect for fitness enthusiasts and busy mornings alike. Bursting with juicy fresh blueberries and featuring a soft, fluffy texture, these muffins are cooked to golden perfection on a griddle, delivering incredible flavor without the need for an oven. With a balance of protein-packed ingredients and the comforting flavors of homemade baking, this recipe provides a wholesome start that keeps you energized all day. Perfect as a canvas for your favorite toppings or enjoyed on their own, these versatile muffins are a must-try for anyone seeking a delicious yet health-conscious breakfast option. Ready in just over 90 minutes and yielding 8 servings, they’re ideal for meal prepping or family brunches.
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 60 grams Whey protein powder, unflavored
- 7 grams Instant yeast
- 5 grams Salt
- 10 grams Stevia or other sweetener
- 240 milliliters Warm milk or plant-based milk
- 1 large Egg white
- 30 grams Unsalted butter, melted
- 100 grams Fresh blueberries
- 30 grams Cornmeal, for dusting
Instructions
In a large mixing bowl, combine whole wheat flour, whey protein powder, instant yeast, salt, and sweetener. Stir well to distribute the dry ingredients evenly.
In another bowl, whisk together the warm milk, egg white, and melted butter until well combined.
Gradually add the wet ingredients into the dry ingredients, mixing with a wooden spoon or spatula until a sticky dough forms.
Cover the bowl with a clean cloth and let the dough rise in a warm, draft-free place for about 1 hour or until doubled in size.
Once the dough has risen, gently fold the blueberries into the dough, being careful not to burst them.
Turn the dough out onto a lightly floured work surface. Pat the dough into a disc approximately 1/2-inch thick.
Using a round cutter or the edge of a glass (approximately 3 inches in diameter), cut out muffins from the dough, re-rolling any scraps to use all the dough.
Dust a large baking sheet with cornmeal and place the cut dough rounds on it. Cover lightly with plastic wrap and let them rest for about 15 minutes.
Preheat a griddle or non-stick skillet over medium-low heat. Carefully transfer the muffins to the skillet and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through.
Transfer the cooked muffins to a wire rack to cool slightly before serving. Serve warm with your favorite toppings.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 277.7 g | 101% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 28.1 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 728 mg | 56% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
