Description
These Vanilla Blueberry Protein Muffins are a delicious and healthy breakfast option, packed with protein and bursting with fresh blueberries. Made with simple ingredients and easy to prepare, they offer a perfect balance of sweetness and nutrition to start your day right.
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
Other
- 1 cup fresh blueberries
- Optional: Turbinado sugar for topping
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, vanilla protein powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, unsweetened applesauce, melted coconut oil, egg, and vanilla extract until fully blended and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir just until everything is combined; avoid overmixing to keep the muffins tender.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter, making sure they are evenly distributed; if using frozen blueberries, toss them with a tablespoon of flour beforehand to prevent them from sinking.
- Fill Muffin Cups: Scoop the batter evenly into the prepared muffin tin cups, filling each about ¾ full to allow room for rising.
- Add Topping (Optional): Sprinkle the tops of the muffins lightly with turbinado sugar to add a subtle crunch and sweetness.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which helps maintain texture and prevents sogginess.
Notes
- You can substitute all-purpose flour with gluten-free flour blend to make these muffins gluten-free.
- If using frozen blueberries, toss them with flour to avoid discoloring the batter and to help them stay suspended evenly.
- For a dairy-free option, use a non-dairy milk like almond or oat milk.
- The protein powder type can be chosen based on dietary preferences—whey for dairy-based or plant-based alternatives.
- Do not overmix batter; a few lumps are okay to ensure muffins stay light and fluffy.
- Turbinado sugar topping is optional but adds a nice texture contrast and sparkle.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
