This blueberry lime protein muffins recipe will give you moist, fluffy muffins that are bursting with healthy ingredients and loaded with great flavor. They’re perfect for a breakfast on the go or a filling afternoon snack.
Last week, I gave you some information about Rapadura, an organic, raw sugar that I’ve started using instead of refined sugar. Click here to read important health facts about it, as well as my opinions on why it’s a healthier alternative than white granulated sugar.
Today, I’m sharing a side by side comparison in this protein muffins recipe. I started with my easy recipe for raspberry chocolate chip muffins, but I switched out the fruit, left out the chocolate, and tweaked the flavor by adding some lime to this recipe. The main components of sugar, flour, and fats are the same. I wanted to be able to compare the taste and texture of Rapadura to refined sugar without throwing low carb baking mix or egg replacements into the formula.
Results of Side-by-Side Baking Test
To assure that my baking test was fair, I used the same baking environment for both batches of muffins. I baked them in the same pan at the same time.
VISIBLE DIFFERENCES – If you look at the photo below, you’ll see both batters in the pan. The Rapadura batter is much darker in color and just a tiny bit thicker than the batter made using refined sugar. The muffins looked quite different after baking. The muffins made with refined sugar were smoother in appearance on the outside. The Rapadura muffins were darker and the exterior texture was more pronounced. On the inside, both muffins looked exactly the same.
AROMA – The Rapadura batter had a light aroma of molasses.
TASTE – I thought I’d taste more molasses in the Rapadura batter, but surprisingly, there was absolutely no difference. Both muffins were equally sweet and yummi!
NUTRITION – Both muffins contain the same amount of sugar, so they have the same caloric value. However, as I explained in last week’s article, there are some important minerals and other nutrients that exist in Rapadura that are processed out of refined sugar. Therefore, my choice is to make the recipe with Rapadura rather than with refined sugar.
Baking Notes for the Blueberry Lime Protein Muffins Recipe
When you make this muffins recipe, bear in mind that the recipe below makes 12 muffins made with Rapadura. If you’re going to use refined sugar, just make an equal substitute of your sugar for the Rapadura called for in my recipe. All of the other ingredients will be the same.
Because my test was primarily to see what the taste and texture difference was between the two sugars, I cut back on how many blueberries I added. I used 3/4 cup of berries instead of the full cup called for in the recipe. In other words, your muffins will be more full of fruit than you see in these photos. More fruit is a good thing
- 5.3 ounces (1.25 cups) all-purpose flour, plus 2 tablespoons for coating berries)
- 4 tablespoons plain or vanilla whey protein powder (optional, see notes)
- 7.5 ounces (1 cup) Rapadura
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1.5 teaspoons baking powder
- 1 egg
- 1 egg white
- Juice of one large lime (2 tablespoons juice)
- Zest from one large lime
- 1 teaspoon vanilla extract
- 2 ounces (1/4 liquid cup) canola oil
- 1/2 cup plain or vanilla flavored Greek yogurt (I used Stonyfield)
- 1 cup fresh or frozen blueberries
- Heat oven to 350 F.
- Lightly spray wells of a traditional muffin tin with non-stick cooking spray.
- In a large bowl, whisk together flour, Rapadura, cinnamon, salt, and baking powder until well combined. Set aside.
- In a medium bowl, whisk together oil, egg, egg white,yogurt, lime juice, zest, and vanilla until well combined.
- Add wet ingredients to dry ingredients and whisk until flour is almost fully incorporated into the batter. Don't over mix or your muffins will become tough and dry.
- Sprinkle 2 tablespoons flour over blueberries and toss to coat. Using a silicone spatula, gently fold berries into the batter, making sure that no dry flour remains.
- Fill each prepared well two-thirds full with batter. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean. Remove pan from oven and allow muffins to rest for 2 minutes before transferring them to a wire rack to cool completely.
~~~~> CLICK HERE TO SEE ALL OF MY MUFFIN RECIPES <~~~~