Brunch

High-Protein, Low-Sugar Blueberry Muffins is for Breakfast, Snack.

High-Protein, Low-Sugar Blueberry Muffins takes 5 minutes to prepare.

High-Protein, Low-Sugar Blueberry Muffins takes 25 minutes to cook.

High-Protein, Low-Sugar Blueberry Muffins makes 12 servings.

The ingredients for High-Protein, Low-Sugar Blueberry Muffins are:

1 cup soy milk
1 teaspoon apple cider vinegar
1 cup whole-wheat flour
1/2 cup Pure Protein? Plus, French Vanilla Flavor
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup canola oil
1/3 cup sugar
1 1/2 cups partially frozen blueberries*

Note: I used wild blueberries, which are smaller, so I didn't thaw them. With regular blueberries, remove them from the freezer an hour or so before you plan to use them.

Here is how you make High-Protein, Low-Sugar Blueberry Muffins:

Preheat the oven to 375 degrees F. Combine the soy milk and vinegar in a glass measuring cup, then stir and set aside. Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries, and stir just until combined. Fold in the berries. Spray a muffin tin liberally with nonstick cooking spray, or use paper liners. Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full. Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool before serving, and refrigerate in a covered container for up to one week. Serving Size:?Makes 12 muffins.

The nutritional information for High-Protein, Low-Sugar Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 173.1

• Total Fat: 7.4 g
• Cholesterol: 17.5 mg
• Sodium: 225.3 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 2.8 g
• Protein: 8.7 g

The dietary needs meet for High-Protein, Low-Sugar Blueberry Muffins is Vegetarian