Description

These Vanilla Blueberry Protein Muffins are a wholesome and delicious breakfast option that combines the goodness of protein powder with fresh blueberries. Lightly sweetened and made with a mix of all-purpose flour and optional gluten-free blend, these muffins offer a perfect balance of nutrition and flavor. Ideal for a quick morning meal or a healthy snack, they bake up moist, tender, and packed with antioxidant-rich blueberries.

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

Additional

1 cup fresh blueberries
Optional: Turbinado sugar for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, unsweetened applesauce, melted coconut oil, egg, and vanilla extract until smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined, being careful not to overmix to keep the muffins tender.
Fold in Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter. If using frozen blueberries, toss them first with a tablespoon of flour to prevent them from sinking.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising.
Add Topping (Optional): Sprinkle the tops of the muffins with turbinado sugar if you want a crunchy, sweet crust.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Cool: Allow the muffins to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Using protein powder adds extra protein but be mindful of brand sweetness and adjust sugar accordingly.
If substituting with frozen blueberries, coat them in flour before folding in to avoid color bleeding.
For dairy-free, use plant-based milk alternatives like almond or oat milk.
These muffins freeze well – store in an airtight container for up to 3 months.
For an even healthier option, reduce sugar or use natural sweeteners like honey or maple syrup.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American