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Vanilla Blueberry Protein Muffins

Delicious Vanilla Blueberry Protein Muffins for Energized Mornings

These Vanilla Blueberry Protein Muffins are a protein-packed breakfast option, perfect for jumpstarting your day with guilt-free indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour Substitute with gluten-free blend containing xanthan gum for gluten-free version.
  • 1 scoop Vanilla protein powder A great choice for maintaining energy levels.
  • 0.5 cups Granulated sugar Can be swapped for honey or maple syrup.
  • 2 teaspoons Baking powder Check freshness for optimal rising.
  • 0.5 teaspoons Baking soda Requires an acid to activate.
  • 0.5 teaspoons Salt Enhances the flavors of other ingredients.
  • 1 cup Milk Dairy or non-dairy alternatives can be used.
  • 0.5 cups Unsweetened applesauce Can be replaced with sweetened applesauce if necessary.
  • 0.25 cups Melted coconut oil Can use vegetable or canola oil.
  • 1 large Large egg Ensure it's at room temperature.
  • 1 teaspoon Vanilla extract Opt for pure vanilla for an authentic taste.
  • 1 cup Fresh blueberries Use frozen without thawing.
  • 2 tablespoons Turbinado sugar (optional) Adds a crunchy topping.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Measuring Cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or placing muffin liners.
  2. In a large bowl, whisk together flour, protein powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix milk, applesauce, melted coconut oil, egg, and vanilla extract until smooth.
  4. Combine wet and dry ingredients, mixing gently until just combined.
  5. Fold in blueberries, being careful not to burst them.
  6. Fill muffin cups about three-quarters full and sprinkle turbinado sugar on top if desired.
  7. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  8. Let muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 6gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage. Thaw at room temperature or warm in the microwave.

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