The Best Healthy Blueberry Cornbread – High Protein

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!

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Where did I get the idea for this protein cornbread with blueberries? I had a ton of blueberries left from when I made the Blueberry Pumpkin Protein Bars recently, and just happened to open the pantry cabinet where I had my cornmeal.

Somehow the subtle flavor of the corn and the sweetness of the blueberry actually went together so well, I had to post this recipe.

It really is an easy one though! Quick, easy and simple ingredients too.

Ingredients for Healthy Blueberry Cornbread Recipe

This protein packed healthy blueberry cornbread uses clean ingredients and makes a delicious and low fat and low sugar treat. Perfect with some honey, butter or even on its own!

• Yellow Cornmeal – the basic medium grind one here!
• Whole Wheat Pastry Flour
• Unflavored Protein Powder to replace some of the flour and carbs for an extra high protein cornbread recipe!
  I use Quest Nutrition’s Multi-purpose Mix – a whey-casein blend that’s perfect for baking.
• Vanilla Protein Powder; Quest Nutitrion Vanilla protein powder here 
• Non-fat Greek Yogurt to add moisture and extra protein.
• Unsweetened Applesauce
• Unsweetened Almond Milk – no buttermilk needed for this homemade cornbread
• Maple Syrup – I recommend a monk fruit maple syrup like Lakanto for a healthy cornbread recipe with no sugar! Use the code HAYLSKITCHEN for a discount!
• A bit of Melted Butter
• Egg
• Baking Powder
• Blueberries!

How to make Protein Blueberry Cornbread

This skinny and low calorie protein blueberry cornbread recipe is extremely easy to make and comes together in about 40 minutes. Make this as a cake or in a skillet!

1. Preheat your oven to 350°F and grease an 8” baking pan (or line with parchment paper)

2. Mix the dry ingredients for the cornbread in a bowl – cornmeal, flour, unflavored protein powder, vanilla protein powder, baking powder and sweetner

3. Whisk the wet ingredients in a large bowl: Milk, eggs, yogurt, butter and maple syrup

4. Make a well in the middle of the dry mix.

5. Add the wet mix into the hold and fold until just combined; Use a fork!
   DO NOT OVER-MIX the batter or the cornbread will be too dense.

6. Lightly toss blueberries in flour, then mix into batter.

7. Pour the mixture into the prepared baking pan.

8. Bake for 25-30 minutes. A tester inserted into the center should come out completely dry – no crumbs or batter. The top should be dry and springy to touch.

Tips for The Best Blueberry Cornbread

This recipe is healthy and low calorie and really does make the best blueberry cornbread, so here’s some tips to get them right.

• Whisk all wet ingredients well so its a smooth mix.

• Don’t overmix the batter!
  Make sure you gently mix the dry mix into the wet to combine them.
  If you over-mix the batter your cornbread will be very thick and dense.

• Use a fork to mix the batter instead of a spoon so you have a nice and light mixture.

• Reduce the milk when replacing protein powder with flour
  We add extra milk in since the protein powder in this cornbread recipe is quite absorbent. So if you use flour instead of the protein powder, be sure to reduce the milk  by about 1-2 tablespoons.

• Toss blueberries in extra flour so they don’t stick to the bottom when baking.

• Let the cornbread cool completely before cutting into it!

How do you store Blueberry Cornbread Cake?

This protein blueberry cornbread cake recipe can be stored on the countertop at room temperature and is freezer friendly too!

Store leftover protein blueberry cornbread  in an airtight container at room tempeterute for up to 2 days or in the fridge for 5-6 days.

To freeze the protein powder blueberry cornbread, slice into pieces, wrap each in plastic wrap, and place them in a freezer-safe zipper bag. The unsliced whole cornbread cake is freezer friendly too.

Alternatives for Healthy Blueberry Cornbread Skillet

I really recommend making this high protein blueberry cornbread skillet with the ingredients – and products – in the recipe for a perfect soft and sweet and skinny cornbread. If you don’t have some of the ingredients on hand, here’s some alternatives you can try.

• Replace the whole wheat pastry flour with all purpose flour or 1:1 gluten free baking flour.
• Use extra flour in place of the unflavored protein powder. You might also want to reduce the amount of milk in this case – by about 2 tablespoons.
• Switch out the almond milk for any other milk.
• Use coconut yogurt instead of Greek Yogurt and Vegan butter instead of butter for a dairy free cornbread.
• Switch out the maple syrup for honey – you won’t have the option for a sugar free recipe in this case.

More Protein Blueberry Recipes you’ll love

• Protein Blueberry Cheesecake Bars
• Blueberry Sausage Protein Muffins
• Blueberry Protein Pancake Bread
• Lemon Blueberry Protein Sweet Rolls
• Protein Blueberry Cobbler
• Blueberry Pumpkin Protein Bars