Recipe: Blueberry-Vanilla Oatmeal Protein Muffins (2024)

FAQs

Why are my oatmeal muffins dry? ›

Too little fat will result in dry, less tender muffins. Carefully cut on lines found on the butter/margarine stick wrapper. Or, pack it into dry (nested) measuring cup, then use a spatula or straight edge of a knife blade to level even with the top of the cup.

The key to avoiding a dry protein muffin recipe is to not use too much protein. You never want the dry ingredients in your muffin batter to be made up of more than half protein powder.

Fresh OR frozen blueberries work great in this blueberry muffin recipe. If using frozen berries, don't thaw first! What is this? Toss the blueberries with a teaspoon or two of flour before gently stirring them into the batter.

Although you can replace part of the flour with protein powder, you should never replace more than ⅓ of the flour with protein powder. Ideally, you should be aiming to replace just ¼ of the flour with protein. Anything above will get you a dry texture.

You can add a little more if the batter seems really thick and dry. Next, try adding a little fat. You don't need much – maybe 2-3 tablespoons of butter – but this will help make the muffins lighter. Butter helps to hold the little air bubbles that expand while the muffins are in the oven and create that airy texture.

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

There are nearly 500 calories in one single blueberry muffin! The carb count, sugar and even sodium are sky-high, too! Yes, blueberries are a “super-food.” But if those blueberries are all wrapped up in “muffin,” they're not such a healthy option.

Why are blueberry muffins so good? ›

The blueberries are small and don't need to be sliced, peeled or dried beforehand, as other types of fruit would probably be. The blueberries melt slightly when baked, and don't adversely affect the crumb. The blueberries have a tart flavor that contrasts nicely with the fat and sugar in the muffin.

The baker had forgotten to add baking powder. Baking powder is a mixture of baking soda (sodium hydrogencarbonate) and a mild edible acid such as tartaric acid.

This doesn't have to happen, you know. There's a simple solution. Rinse your frozen blueberries before you use them. A quick rinse can make all the difference.

In almost every case, it's not you, it's your baking powder. Baking powder with aluminum in it reacts to acidic ingredients, causing this discoloration and what many people find to be a “tinny” or metallic taste.

For best results in your baking, don't defrost the berries before use but instead toss them in flour. The flour will stop them sinking to the bottom of your mixture in the oven and can stop them bursting or their colour from bleeding.

Brush the muffins with milk while they're still hot, and the milk will soften the crust enough to make the muffins enjoyable again. Cream or half-and-half also will work and make the muffins taste slightly richer.

If you're using ½ cup of oats, then use 1 cup of milk and ½ cup of water to cook the oatmeal. If you're looking to make your oatmeal extra creamy, use all plant milk. Bottom line, never cook the oatmeal in just water, it doesn't give great results.

Dry baked oats result from using too much oats or not enough liquid. You should find that this recipe yields moist and fluffy oats!

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.