Description
These Vanilla Blueberry Protein Muffins are a delicious and healthy breakfast option, combining the sweetness of fresh blueberries with the nutritional boost of vanilla protein powder. Moist and fluffy, they are perfect for a quick morning meal or snack.
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
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 bowl, whisk together the flour, vanilla protein powder, sugar, baking powder, baking soda, and salt until well 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 and gently stir them together until just combined. Avoid overmixing to keep muffins light and tender.
- Fold in Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter. If using frozen blueberries, toss them with a tablespoon of flour first to prevent sinking.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full for even rising.
- Add Topping (Optional): Sprinkle the tops of the muffins with turbinado sugar if you desire a slight crunch and sweetness on top.
- Bake: Bake muffins in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- You can substitute all-purpose flour with a gluten-free blend to make these muffins gluten-free.
- For a dairy-free version, use non-dairy milk such as almond or oat milk.
- If you prefer a lower sugar option, substitute granulated sugar with your favorite sweetener such as stevia or erythritol.
- Do not overmix the batter to avoid dense muffins; mix until ingredients are just combined.
- Using frozen blueberries? Toss them in flour to avoid them sinking to the bottom of the muffins during baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
