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Ingredients
| salted butter: 1/4 cup |
| light brown sugar (packed): 1/3 cup (packed) |
| eggs: 1 |
| whole wheat flour: 1 1/2 cups |
| wheat germ: 1/3 cup |
| non-fat powdered milk: 1/4 cup |
| baking powder: 1 1/2 tsp |
| nonfat milk: 1 cup |
| blueberries: 1 cup |
| light brown sugar (packed): 1/4 cup (packed) |
| whole wheat flour: 1/3 cup |
| ground cinnamon: 1/2 tsp |
| salted butter: 1/4 cup |
High Protein Blueberry Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- MUFFINS.
- Cream together the butter and the sugar. Beat in the egg.
- In another bowl, combine all of the dry ingredients. Mix well.
- Add dry ingredients alternately with milk to the butter mixture.
- Stir until combined but not over beaten.
- Fold in blueberries.
- Fill greased muffin tin.
- Sprinkle Crumb Topping over each muffin.
- Bake at 400 degrees for 20 minutes.
- Let muffins cool a few minutes before taking them out of the pan.
- CRUMB TOPPING.
- Combine the brown sugar, flour and cinnamon.
- Cut in the butter to form pea-sized crumbles.