Optional Crumb Topping

Ingredients: Optional Crumb Topping

• 1/4 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup oats
• 1/2 tsp cinnamon
• 2-3 tbsp softened butter

Directions: Optional Crumb Topping

• Combine all topping ingredients in a small bowl.
• Mix until small crumbs begin to form.
• Refrigerate until ready to use. 

High Protein Blueberry Muffin

Ingredients: Dry Ingredients 

• 2 scoops Blueberry Muffin Whey Protein Powder
• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon 
• 1/2 tsp salt 

Ingredients: Wet Ingredients 

• 1/2 cup unsalted butter, softened to room temperature 
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 cup sour cream
• 2 large eggs, room temperature 
• 1-1/2 tsp vanilla extract
• 1/8 cup milk
• 1-1/2 cups fresh or frozen blueberries 

Directions: Make the Batter

• In large mixing bowl, cream together the butter, brown sugar and granulated sugar for about 3 minutes, or until light and fluffy. 
• Add the sour cream, eggs, vanilla extract and milk. Mix until well combined.
• Add the flour, Ascent Blueberry Muffin Whey Protein Powder, baking soda, baking powder, cinnamon, and salt. Mix just until incorporated. Do not overmix. 
• Gently fold in the blueberries. For best results. light toss the blueberries with a small amount of flour before adding them to the batter.

Directions: Fill and Bake

• Fill each muffin liner about 3/4 full with batter.
• Sprinkle the crumb topping evenly over each muffin, if using. 
• Bake at 425°F for 5 minutes.
• Without opening the oven door, reduce the temperature to 350°F and continue baking for 8-10 minutes, or until a toothpick inserted into the center comes out clean. 
• Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.