Description
High-protein blueberry muffins with a tender texture and cardamom-vanilla glaze. This recipe provides a satisfying and healthy option for breakfast or a snack.
Ingredients
- 200 g all-purpose flour
- 60 g vanilla protein powder
- 12 g baking powder
- 3 g fine sea salt (1/2 teaspoon for batter) + pinch (for glaze)
- 3 g ground cardamom (1/2 teaspoon for batter) + 1 g ground cardamom (1/4 teaspoon for glaze)
- 2 large eggs, room temperature
- 150 g granulated sugar
- 180 ml full-fat milk (plus 30–45 ml for glaze)
- 85 g unsalted butter, melted and cooled
- 5 ml vanilla extract
- 200 g blueberries (fresh or frozen)
- 200 g powdered sugar, sifted (for glaze)
- 2.5 ml vanilla bean paste (for glaze)
Instructions
- Preheat Oven and Prep Pan: Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners and spray lightly with non-stick spray.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, protein powder, baking powder, 1/2 teaspoon ground cardamom, and 1/2 teaspoon sea salt until lump-free.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the room temperature eggs, granulated sugar, milk, melted butter, and vanilla extract until smooth.
- Fold Batter Together: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are acceptable for a tender crumb.
- Add Blueberries: Gently fold in the fresh or frozen blueberries. If using frozen blueberries, consider coating them lightly in flour first to prevent sinking.
- Bake Muffins: Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full. Bake for 5 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking for 13-17 minutes, or until golden brown and a skewer inserted comes out clean.
- Prepare Glaze: While muffins cool slightly, prepare the glaze by whisking together the sifted powdered sugar, 2-3 tablespoons milk, vanilla bean paste, 1/4 teaspoon ground cardamom, and a pinch of salt until smooth and pourable.
- Finish and Serve: Transfer the muffins to a wire rack to cool slightly for 5-10 minutes. Drizzle generously with the glaze and immediately dust with a tiny pinch of extra ground cardamom for garnish.
Notes
To avoid a dry or dense texture, ensure you do not overmix the batter. Measuring flour by weight (grams) rather than volume (cups) helps create a consistently tender crumb. Store glazed muffins in an airtight container for up to 2 days at room temperature or up to 5 days refrigerated. For longer storage, freeze unglazed muffins for up to 3 months. To prevent blueberries from sinking, toss frozen berries in a small amount of flour before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 35 mg