High Protein Blueberry English Muffins
Start your morning with these wholesome and delicious High Protein Blueberry English Muffins—a flavorful twist on a breakfast classic! Packed with whole wheat flour, unflavored whey protein powder, and fresh blueberries, these muffins deliver a nutrient-rich boost to power your day. The soft, fluffy texture is achieved through careful rising and griddle cooking, with a delightful burst of sweetness from the fruit in every bite. With only 15 minutes of cook time and a dreamy golden-brown finish dusted with cornmeal, these protein-packed English muffins are perfect for a healthy breakfast or a quick snack. Enjoy them warm with your favorite toppings, from creamy almond butter to a dollop of Greek yogurt, and savor the guilt-free indulgence!
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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
Directions
Step 1
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.
Step 2
In another bowl, whisk together the warm milk, egg white, and melted butter until well combined.
Step 3
Gradually add the wet ingredients into the dry ingredients, mixing with a wooden spoon or spatula until a sticky dough forms.
Step 4
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.
Step 5
Once the dough has risen, gently fold the blueberries into the dough, being careful not to burst them.
Step 6
Turn the dough out onto a lightly floured work surface. Pat the dough into a disc approximately 1/2-inch thick.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Transfer the cooked muffins to a wire rack to cool slightly before serving. Serve warm with your favorite toppings.
Nutrition Facts
| Serving size | (818.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1799.7 |
| Total Fat 39.8g | 0% |
| Saturated Fat 21.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 105.8mg | 0% |
| Sodium 2240.6mg | 0% |
| Total Carbohydrate 277.7g | 0% |
| Dietary Fiber 43.9g | 0% |
| Total Sugars 28.1g | |
| Protein 106.6g | 0% |
| Vitamin D 121.7IU | 0% |
| Calcium 727.6mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 2182.4mg | 0% |
Source of Calories