This make ahead muffin batter recipe post and Fit Bit Giveaway was sponsored by Milk Life on behalf of Influence Central.
Do you have trouble getting your kids to eat breakfast on school days? Did you know it is recommended we get 25-30 grams of protein, before noon? Pairing a glass of milk with your breakfast is an easy way to help reach that protein goal, because it has 8 grams of high-quality protein in each 8-ounce glass. Well, my teens are notorious for running out of the house without eating anything for breakfast. , and I guarantee they are not getting the recommended amount of protein on a daily basis. However, they can’t resist the smell and taste of fresh muffins in the morning. But who has time for this? Now, you do! You can make your muffin batter on the weekend and freeze the batter to bake individual muffins in the morning.
Before I get to the recipe, you must be asking, how is a muffin filled with protein? First, this recipe includes two cups of buttermilk. I used skim milk and made my own sour milk, as this adds protein to your recipe.
Second, pairing your muffin with a glass of milk full of high-quality protein is an easy way to help give you the 25-30 grams of protein many experts recommend before noon.
The best part of this recipe is that you can make the muffin batter in advance, and then freeze the muffins individually to make as many as you need each morning. Feel free to mix up the fillers.
I tried freezing the muffin batter both with and without cupcake liners and found that the muffins with liners were easier to take out. I added some sanding sugar to a few of mine and they came out great too.
Once the muffin batter cups are fully frozen, you can take them out and put them in a labeled freezer bag to save space in your freezer.
It takes only an additional 5 minutes to bake these. Be sure to always check your muffins while baking as ovens vary.
Pairing a glass of milk with breakfast is an easy way to start your day off right and help meet the recommended amount of protein in the morning. Add a piece of fruit as well, and as a parent, you can feel confident you are sending them off to school on the right foot.
Don’t wait until dinner to get your necessary dose of protein. Getting 25-30g of protein before noon will improve your energy and focus throughout the morning. I know my kids can use any encouragement to be focused first thing in the morning, as they are not morning people.
Now get a jump start on your fitness goals. We are thrilled to give two (2) of my readers the chance to win one (1) Fitbit Flex (retail value $99.99). Enter the Rafflecopter below.
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk, shaken or 2 cups of skim milk and 1 tablespoon lemon juice
- 1 stick unsalted butter, melted and cooled
- 2 large eggs
- 2 cups fresh or frozen blueberries
- Preheat the oven to 375 degrees if you plan on eating them now Otherwise skip this step
- Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands. In a seperate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don't overmix!
- With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Freeze the muffins until completely solid.
- Remove from tray and put them in a freezer bag.
- Bake the muffins for 20 to 25 minutes at 375 degrees, until golden brown. You may need to add another 5 minutes due to them being frozen.