The Best Healthy Blueberry Cornbread - High Protein

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!
6. DO NOT OVER-MIX the batter or the cornbread will be too dense.
7. Lightly toss blueberries in flour, then mix into batter.
8. Pour the mixture into the prepared baking pan.
9. 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.