Blueberry Protein Muffins
User Reviews
4.9
Blueberry Protein Muffins
Description
These Blueberry Protein Muffins mix wet ingredients—cane sugar, applesauce, egg, Greek yogurt, milk, and vanilla—with dry ingredients including all-purpose flour, vanilla protein powder, baking powder, and baking soda. Avocado oil is folded in later to keep the muffins moist. Fresh or frozen blueberries are folded into the batter carefully to avoid breaking them up.
Batter is portioned into muffin liners about three-quarters full, then sprinkled with turbinado sugar to add a slight crunch and additional sweetness to the top. Baking at 350°F for 12–15 minutes produces muffins that are cooked through with a tender crumb and moist texture from the combination of ingredients.
These muffins work well as a snack or breakfast item, supplying protein with a flavor balance from vanilla and berries. Using applesauce alongside oil reduces fat while maintaining moisture.
If using frozen blueberries, draining excess juice prevents sogginess. Muffin size may vary depending on tins; filling liners about three-quarters prevents overflow during rising. Leftovers keep up to five days refrigerated or can be frozen for longer storage. The use of oil instead of butter was found to improve moistness and consistency compared to earlier versions.
Ingredients
- ½ cup cane sugar
- ¼ cup applesauce unsweetened
- 1 egg
- ⅔ cup Greek yogurt vanilla flavor
- ¼ cup milk I like Fairlife Whole Milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3 coops protein powder vanilla
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ cup avocado oil
- 1 cup blueberries fresh or frozen
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 using frozen blueberries, drain excess juice to avoid soggy muffins.
- Fill muffin liners three-quarters full to allow room for rising; adjust quantity if using smaller tins.
- Store cooled muffins in an airtight container in the fridge up to 5 days or freeze for up to 3 months.
- Using oil instead of butter improves muffin moisture and texture consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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