Gluten Free Blueberry Protein Muffins

you'll be shocked at how fluffy they are

Who doesn’t love a blueberry muffin? I went a little crazy this week testing various techniques (I baked 120 muffins) and seeing if they made better gluten free muffins. One ingredient that always surprises me is Equip Prime Protein Powder. I genuinely love this stuff. I’m okay with my entire family eating it because it’s just beef isolate (for the unflavored) and I can get stevia free versions. (Use the code JORDANEK to save money)

I am the only one hundred percent gluten free person in my household so I make sure that my recipes pass the test with my other family members. These muffins got an enthusiastic reaction from everyone.

One reason I think this recipe works so well is by accident… I added lemon juice to brighten the blueberry flavor and forgot about how well buttermilk works in recipes. The lemon reacts with the yogurt and gives the acidity to lighten the crumb.

Another great technique I’ve learned and tried is baking your muffins at 425F for 5 minutes and then turning down the oven to 350F degrees for the rest of the bake time. Also be sure to rotate your muffins half way through baking. I normally just baking muffins at 350F for 25 minutes, but these two changes increased the rise significantly.

One more note about muffins: use paper liners. I always use unbleached muffin liners. I really prefer having muffins in liners because it’s easier to let them cool and then add to a tray to freeze.

After the muffins completely cool, I place them on a baking sheet in the freezer for a few hours and then transfer them to a freezer safe bag. They reheat beautifully in the microwave for about 40 seconds. Alternately, let them thaw overnight and gently reheat them in the air fryer at 400F for 5 minutes.

• 1 3/4 cups Bob’s Red Mill Gluten Free 1:1 Flour

• 1/2 cup Equip Low Sugar Vanilla protein powder (Use code: JORDANEK to save)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 3 tbl butter, melted

• 1 1/2 cup plain Greek yogurt

• 2 large eggs

• 1/3 cup maple syrup

• 1 tbl lemon juice

• 1 tsp vanilla bean paste

• 1 cup blueberries

• 1/2 tsp arrowroot powder

• I prefer using muffin tin liners so that the muffins can rise more and are easily removed and frozen.

• The 5 minutes at 425F gives the muffins a quick rise before turning down the heat.

• I use Bob’s Red Mill 1:1 Gluten Free flour, Siggi’s 4% yogurt, and Equip Prime Low Sugar Vanilla protein powder when testing this recipe. (Use code JORDANEK)

• I like this brand of clean-ish vanilla bean paste