Description
These Vanilla Blueberry Protein Muffins are a delicious and healthy breakfast option, packed with protein and bursting with fresh blueberries. Made with simple ingredients, they’re perfect for a quick morning meal or a nutritious snack. Gluten-free adaptations and optional toppings make them versatile and enjoyable for everyone.
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
Additional Ingredients
- 1 cup fresh blueberries
- Optional: Turbinado sugar for topping
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour (or gluten-free blend), vanilla protein powder, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, unsweetened applesauce, melted coconut oil, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix to keep the muffins tender.
- Fold in Blueberries: Gently fold fresh blueberries into the batter, ensuring even distribution. If using frozen blueberries, toss them with a tablespoon of flour first to prevent sinking.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about three-quarters full for perfect rise and shape.
- Add Topping (Optional): Sprinkle the tops of the muffin batter with turbinado sugar if you want a crunchy, sweet finish.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, maintaining their texture.
Notes
- Use fresh or frozen blueberries; if frozen, toss in flour before adding to batter to prevent sinking.
- For a dairy-free version, use plant-based milk and oil alternatives.
- Adjust sweetness with your preferred sweetener or sugar substitute.
- Do not overmix the batter to avoid dense muffins.
- Optional turbinado sugar adds a nice texture and sweetness on top.
