Blueberry Protein Muffins
These blueberry protein muffins are the perfect solution for combining flavor, nutrition, and convenience. Packed with wholesome ingredients and bursting with fresh blueberries, these muffins cater to fitness enthusiasts, busy professionals, and anyone who loves a guilt-free treat. With 7-9 grams of protein per muffin, they’re perfect for post-workout recovery, breakfast on the go, or a satisfying afternoon snack.
Ingredients
- 1 cup Floor Almond flour, oat flour, or whole wheat flour for structure.
- 2 Scoops Protein Powder Vanilla-flavored protein powder enhances the protein content and adds a hint of sweetness.
- 2 tsp Baking Powder Essential for a fluffy texture and rise.
- 1/2 tsp Baking Soda
- 1/2 cup cane sugar Use cane, coconut, or white sugar for sweetness.
- 2 eggs eggs Vital for binding and structure.
- 1/2 cup Greek Yogurt Adds moisture and a creamy texture while boosting protein. For dairy-free options, use plant-based alternatives.
- 4 tbsp Apple Sauce Keeps the muffins moist and adds natural sweetness.
- 1/4 cup Milk Use whole milk or plant-based alternatives like almond milk.
- 1 tsp Vanilla Extract Adds depth of flavor.
- 3/4 cup Blueberries Fresh or frozen, they provide bursts of flavor and nutrients.
Instructions
- 1. Prepare Your Ingredients Preheat your oven to 350°F (375°F for larger muffins). Line a muffin tin with silicone or paper liners.
- 2. Mix Dry Ingredients Combine flour, protein powder, baking powder, baking soda, and a pinch of salt. Whisk to distribute evenly.
- 3. Combine Wet Ingredients In a separate bowl, whisk eggs, Greek yogurt, applesauce, milk, and vanilla extract until smooth.
- 4. Integrate Wet and Dry Mixtures Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing. The batter should be thick but pourable.
- 5. Add Blueberries Gently fold in blueberries, ensuring even distribution without breaking them.
- 6. Fill Muffin Cups Use a scoop to fill each muffin cup almost to the top. Sprinkle a few extra blueberries or sugar on top for a bakery-style look.
- 7. Bake to Perfection for 18-28 minutes, checking for doneness with a toothpick. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.