Blueberry Corn Muffins with Protein Powder

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 cup blueberries fresh
• 1.5 tablespoons butter melted
• 0.8 cup buttermilk room temperature
• 0.5 cup cornmeal fine
• 1  eggs room temperature
• 0.5 cup flour all-purpose
• 6 servings lemon zest 
• 0.3 teaspoon salt 
• 3 tablespoons sugar (I used equivalent sugar substitute)
• 3 tablespoons vanilla crème powder pure protein®

Equipment

• bowl
• oven
• whisk
• muffin liners

Directions

1. Heat oven to 400ºF. Spray 6 muffin cups with flour-added spray.
2. Combine the dry ingredients in a large bowl and stir well.In a separate bowl, whisk together the egg, melted butter and buttermilk. Stir in the lemon zest.
3. Add the berries to the dry ingredients and mix until they are coated with flour (I didn’t do this, I just dumped the berries in last).
4. Pour in the buttermilk mixture and fold the wet and dry ingredients together until just blended. Fill each muffin cup with about ½ cup batter or just divide batter evenly among the cups – my batter came to the top of the cups. Also, I had a little bit of extra batter.
5. Bake 18 to 20 minutes until golden brown and firm to the touch. Cool for 10 minutes and remove muffins from the tin.