The Best Healthy Blueberry Cornbread - High Protein
Serves 8
10 mins prep
30 mins cook
40 mins total
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!
2 servings
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Preheat oven to 375°F and grease an 8” cake pan or line with parchment paper.
In a large bowl, combine cornmeal, whole wheat pastry flour, vanilla protein powder, unflavored protein powder, baking powder, and sweetener. Set aside.
In another bowl, whisk together egg, almond milk, yogurt, applesauce, melted butter and maple syrup.
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.
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.
Add blueberries to batter and fold to combine.
Do not over-mix.
Pour mixture into prepared pan and bake 25-30 minutes or until a toothpick inserted into center comes out with dry (or few crumbs)
Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.
