Description
These Vanilla Blueberry Protein Muffins are a delicious and healthy breakfast option packed with protein and bursting with fresh blueberries. Perfectly moist with a hint of vanilla, they are easy to make and can be tailored to your dietary preferences by using gluten-free flour or plant-based protein powder. Enjoy a nutritious start to your day with these satisfying muffins!
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
Additions
- 1 cup fresh blueberries
- Optional: Turbinado sugar for topping
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, vanilla protein powder, granulated sugar, baking powder, baking soda, and salt until well blended.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, unsweetened applesauce, melted coconut oil, egg, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir with a spatula until just combined, being careful not to overmix to keep muffins tender.
- Fold in Blueberries: Carefully fold fresh blueberries into the batter to evenly distribute them. 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 ¾ full to allow space for rising.
- Add Topping (Optional): Sprinkle the tops of each muffin with turbinado sugar for a crunchy, sweet finish, if desired.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For gluten-free muffins, use a gluten-free flour blend.
- You can substitute vanilla protein powder with any other flavor to vary the taste.
- Frozen blueberries can be used but toss them in flour before folding in to prevent bleeding.
- Optionally sprinkle turbinado sugar for a delightful crunch on top.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
