The Best Healthy Blueberry Cornbread - High Protein
Serves 810 mins prep30 mins cook
Moist and sweet but Healthy Blueberry Cornbread made with protein powder instead of sugar. Make easy blueberry cornbread cake in a baking pan or skillet too!
0 servings
What you need
Instructions
0 Preheat oven to 375°F and grease an 8” cake pan or line with parchment paper. 1 In a large bowl, combine cornmeal, whole wheat pastry flour, vanilla protein powder, unflavored protein powder, baking powder, and sweetener. Set aside. 2 In another bowl, whisk together egg, almond milk, yogurt, applesauce, melted butter and maple syrup. 3 Make a well in middle of dry mix, pour in wet mix, and gently fold until combined.DO NOT OVER-MIX or this will make dense cornbread. 5 Place blueberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.Required to prevent them from sinking to the bottom. 7 Add blueberries to batter and fold to combine.Do not over-mix. 9 Pour mixture into prepared pan and bake 25-30 minutes or until a toothpick inserted into center comes out with dry (or few crumbs) 10 Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.View original recipe