Description
These Vanilla Blueberry Protein Muffins are a healthy and delicious breakfast option, packed with protein and bursting with fresh blueberries. Perfectly moist with a hint of vanilla, they make a great on-the-go snack or a nutritious start to your day.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 scoop vanilla protein powder (whey or plant-based)
- ½ cup granulated sugar (or sweetener of choice)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup milk (dairy or non-dairy)
- ¼ cup unsweetened applesauce
- ¼ cup melted coconut oil (or vegetable oil)
- 1 large egg
- 1 teaspoon vanilla extract
Additions
- 1 cup fresh blueberries
- Optional: Turbinado sugar for topping
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Combine Dry Ingredients: In a large bowl, thoroughly whisk together the all-purpose flour or gluten-free blend, vanilla protein powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, unsweetened applesauce, melted coconut oil, egg, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or spoon until just combined. Be careful not to overmix to maintain the muffins’ light texture.
- Fold in Blueberries: Gently fold in the fresh blueberries, distributing them evenly through the batter. If using frozen blueberries, toss them with a tablespoon of flour beforehand to prevent them from sinking.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup approximately ¾ full to allow room for rising.
- Add Topping (Optional): Sprinkle the tops of the muffin batter with turbinado sugar if you prefer a crunchy, sweet topping.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, which helps maintain their texture and flavor.
Notes
- Use gluten-free flour blend to make these muffins gluten-free.
- For a dairy-free option, substitute dairy milk with almond, oat, or soy milk and ensure the protein powder is plant-based.
- Do not overmix the batter to avoid dense muffins.
- Fresh blueberries are preferred, but frozen can be used if tossed in flour first.
- Turbinado sugar topping adds a nice crunch but is optional.
- Muffins keep well stored in an airtight container for up to 3 days or freeze for longer storage.
