Blueberry Protein Muffins

Name: Blueberry Protein Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving
Ingredients: ½ cup cane sugar; ¼ cup unsweetened applesauce; 1 egg; ⅔ cup vanilla Greek Yogurt; ¼ cup milk; 1 tsp vanilla extract; 1 cup all purpose flour; 3 scoops vanilla protein powder; 2 tsp baking powder; 1 tsp baking soda; ¼ cup avocado oil; 1 cup fresh or frozen blueberries

User Reviews

4.9

246 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
12
Calories
150 kcal
Course
Breakfast, Snacks, Brunch
Cuisine
American

Blueberry Protein Muffins

Ava Cruz

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These healthy, Blueberry Protein Muffins are the perfect breakfast, on-the-go snack, or pre/post workout fuel. They’re light, fluffy, fruit, and so easy to make and so easy to love.

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Ingredients

Servings

½ cup cane sugar
¼ cup unsweetened applesauce
1 egg
⅔ cup vanilla Greek Yogurt
¼ cup milk I like Fairlife Whole Milk
1 tsp vanilla extract
1 cup all purpose flour
3 scoops vanilla protein powder
2 tsp baking powder
1 tsp baking soda
¼ cup avocado oil
1 cup fresh or frozen blueberries

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Instructions

Preheat the oven to 350°F.
In a mixing bowl, beat together sugar, egg, greek yogurt, vanilla extract, and applesauce. Ensure batter is well mixed and no clumps remain.
In another mixing bowl, combine all of the dry ingredients together: all purpose flour, protein powder, baking powder, and baking soda.
Gradually pour the dry ingredients into the batter. Use an electric hand mixer to fold together. At the same time, pour the milk slowly while mixing in the dry ingredients. Continue to mix until the batter is a smooth consistency.
Finally, mix in the oil. Then, use a rubber spatula to fold in the blueberries (trying to keep them whole!). Save some for topping!
Line a 12-muffin tin with liners and spray with spray grease. Use a cookie scoop to evenly distribute the batter into each liner. Sprinkle turbinado sugar on top of each muffin for extra sweetness :)
Bake for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Bake time may vary depending on your oven/muffin tin material.

Notes

If you're using frozen blueberries, be sure to drain any excess juice.
If you're using frozen blueberries, be sure to drain any excess juice.
I’ve had comments on other muffin recipes that other muffin tins seem smaller than mine. Fill these ¾ the way full, they will rise and bake. Avoid overfilling and make up to 15 muffins if needed.
I’ve had comments on other muffin recipes that other muffin tins seem smaller than mine. Fill these ¾ the way full, they will rise and bake. Avoid overfilling and make up to 15 muffins if needed.
Let cool and store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
**Note: this recipe use to contain butter, but after some comments and retesting, I found that oil keeps these muffins moist and more consistency when baking!

Nutrition Information

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Serving 1 muffin Calories 150kcal (8%) Carbohydrates 21g (7%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 3g (15%) Monounsaturated Fat 1g Cholesterol 27mg (9%) Sodium 275mg (11%) Potassium 55mg (2%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 150 kcal

% Daily Value*

Serving	1 muffin
Calories	150kcal	8%
Carbohydrates	21g	7%
Protein	9g	18%
Fat	4g	6%
Saturated Fat	3g	15%
Monounsaturated Fat	1g	5%
Cholesterol	27mg	9%
Sodium	275mg	11%
Potassium	55mg	1%
Fiber	1g	4%
Sugar	11g	22%