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Blueberry Protein Muffins Recipe

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4.3 from 6 reviews

Delicious and healthy Blueberry Protein Muffins that combine the natural sweetness of blueberries with a boost of vanilla protein powder. Perfect for a nutritious breakfast or snack, these muffins are moist, fluffy, and packed with flavor thanks to Greek yogurt, applesauce, and avocado oil. They are easy to prepare and require just 25 minutes from start to finish.

Ingredients

Wet Ingredients

  • 1/2 cup cane sugar
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 2/3 cup vanilla Greek yogurt
  • 1/4 cup milk (preferably Fairlife Whole Milk)
  • 1 tsp vanilla extract
  • 1/4 cup avocado oil

Dry Ingredients

  • 1 cup all-purpose flour
  • 3 scoops vanilla protein powder
  • 2 tsp baking powder
  • 1 tsp baking soda

Add-ins

  • 1 cup fresh or frozen blueberries
  • Turbinado sugar, for sprinkling on top

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
  2. Mix Wet Ingredients: In a mixing bowl, beat together the cane sugar, egg, vanilla Greek yogurt, vanilla extract, and unsweetened applesauce until the batter is well combined with no lumps.
  3. Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, vanilla protein powder, baking powder, and baking soda to ensure even distribution of the leavening agents.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet batter while slowly pouring in the milk. Use an electric hand mixer to fold everything together until the batter becomes smooth and homogenous.
  5. Add Oil and Blueberries: Mix in the avocado oil thoroughly. Then use a rubber spatula to gently fold in the blueberries, taking care to keep them intact. Reserve some blueberries for topping if desired.
  6. Prepare Muffin Tin and Portion Batter: Line a 12-muffin tin with liners and spray them lightly with cooking spray. Use a cookie scoop to evenly distribute the batter into each muffin liner. Sprinkle turbinado sugar on top of each muffin for added sweetness and texture.
  7. Bake: Place the muffin tin in the oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary depending on your oven and muffin tin material.
  8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • You can use fresh or frozen blueberries; if using frozen, do not thaw to avoid bleeding into the batter.
  • For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
  • Using avocado oil keeps the muffins moist and adds a subtle richness without overpowering flavor.
  • Scooping batter evenly ensures uniform muffin size and even baking.
  • Add turbinado sugar on top for a special crunchy texture and extra sweetness but can be omitted if desired.

Find it online: https://bitezly.com/blueberry-protein-muffins-recipe/