4.9 from 139 votes
Blueberry Protein Muffins
Blueberry Protein Muffins combine cane sugar, applesauce, Greek yogurt, vanilla, and protein powder to create moist, tender muffins with a balance of sweetness and fruity bursts from whole blueberries. The batter includes avocado oil for moisture and rises with baking powder and soda, resulting in soft crumbed baked goods enhanced by sprinkles of turbinado sugar on top. These muffins provide a satisfying texture and subtle vanilla flavor with added protein.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
12
Calories:
150 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 150
% 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.