Name: Amazing Blueberry Protein Muffins: 10g Protein
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup whole wheat flour; 1/2 cup vanilla protein powder; 1/4 cup erythritol or other sweetener; 2 tsp baking powder; 1/2 tsp salt; 1 cup unsweetened almond milk; 1/4 cup unsweetened applesauce; 1 large egg; 1 tsp vanilla extract; 1 cup fresh blueberries

Jump to Recipe·Print Recipe

Okay, let’s talk about my absolute go-to for busy mornings: these Blueberry Protein Muffins! Seriously, they’re a game-changer. I was always on the hunt for a breakfast that was actually good for me but didn’t taste like cardboard, and these hit the jackpot. They’re packed with protein to keep you full, whole wheat for good carbs, and bursting with juicy blueberries. Plus, they’re so ridiculously easy to whip up. I usually make a batch on Sunday, and then I’m set for breakfast or a mid-afternoon snack all week long. Trust me, your taste buds and your body will thank you!

Why You’ll Love These Blueberry Protein Muffins

Seriously, these muffins are a lifesaver! Here’s why they’re my absolute favorite:

Super Easy: You can mix them up in minutes, no fancy equipment needed.
Healthy & Filling: Packed with protein and whole wheat, they keep you satisfied way longer than regular muffins.
Deliciously Moist: They’re perfectly sweet with that yummy blueberry flavor and a tender crumb.
So Versatile: Perfect for a quick breakfast, a post-workout snack, or even a healthier dessert.

Gather Your Ingredients for Blueberry Protein Muffins

Alright, let’s get our ingredients ready! It’s pretty straightforward, and you probably have most of this stuff already. You’ll need:

1 cup whole wheat flour: This gives us that nice hearty texture and fiber.
1/2 cup vanilla protein powder: This is our secret weapon for making them protein-packed! Vanilla works best for that sweet flavor.
1/4 cup erythritol or other sweetener: I like erythritol because it’s low-carb, but feel free to use whatever sweetener you prefer, or even a bit of honey or maple syrup if you’re not worried about sugar.
2 teaspoons baking powder: For that perfect lift!
1/2 teaspoon salt: Just a pinch to bring out all the flavors.
1 cup unsweetened almond milk: Or really any milk you have on hand works.
1/4 cup unsweetened applesauce: This is what makes them so moist and a great binder.
1 large egg: Our binder and adds a little richness.
1 teaspoon vanilla extract: Because vanilla makes everything better, right?
1 cup fresh blueberries: The stars of the show! Make sure they’re fresh, they just pop so much better.

Ingredient Notes and Substitutions for Blueberry Protein Muffins

So, about that protein powder – I really love a good vanilla whey or plant-based blend. It gives them a lovely sweetness and helps with the texture. If you use unflavored protein powder, you might want to add a little extra sweetener and maybe a touch more vanilla extract. For the sweetener, feel free to play around! If you’re using something like maple syrup or honey, you might want to cut back on the almond milk just a tiny bit, maybe by a tablespoon or two, to keep the batter from getting too thin.

Step-by-Step Guide to Making Blueberry Protein Muffins

Okay, let’s get these amazing muffins into the oven! It’s really as simple as mixing a few things together. First things first, make sure your oven is preheating to 375°F (190°C). While that’s warming up, grab your muffin tin. I like to line mine with those pretty paper liners, but you can totally just give the tin a good grease if you don’t have liners. It just makes cleanup a breeze!

Now, grab a big bowl. This is where all the dry stuff goes. Whisk together your whole wheat flour, that vanilla protein powder (don’t skip this!), your sweetener, baking powder, and salt. Give it a good whisk so everything is nice and evenly distributed. You don’t want pockets of baking powder, trust me!

In a separate, slightly smaller bowl, we’ll mix the wet ingredients. Whisk up your almond milk, the unsweetened applesauce (this is key for moisture!), the egg, and that teaspoon of vanilla extract. Just whisk it until it’s all combined and looks smooth.

Time to bring it all together! Pour those wet ingredients right into the big bowl with the dry ingredients. Now, this is important: mix it *just* until it’s combined. Seriously, don’t go crazy here. A few little lumps are totally fine – overmixing makes muffins tough. We want tender, fluffy muffins, not hockey pucks!

Okay, the most exciting part: gently fold in those beautiful fresh blueberries. Try not to mash them too much; we want them to stay mostly whole so they burst with flavor when you bite into them. Then, divide that glorious batter evenly among your muffin cups. Fill them up about two-thirds of the way. They’ll puff up a bit!

Baking Your Perfect Blueberry Protein Muffins

Pop those filled muffin cups into your preheated oven. They usually need about 18 to 22 minutes. The best way to know for sure is to stick a toothpick right into the center of a muffin. If it comes out clean, they’re ready to go! If there’s still wet batter clinging to it, give them another minute or two and check again. You’re looking for that lovely golden brown color on top.

Cooling and Storing Your Blueberry Protein Muffins

Once they’re baked perfectly, let those muffins hang out in the muffin tin for just a few minutes. This helps them firm up a bit. Then, carefully transfer them onto a wire rack to cool completely. Trying to frost or eat them while they’re piping hot is a recipe for disaster! Once they’re totally cool, you can store them in an airtight container at room temperature for up to 3 days. They’re so good, though, I doubt they’ll last that long!

Tips for Success with Your Blueberry Protein Muffins

Alright, a few little tricks I’ve learned to make these Blueberry Protein Muffins absolutely perfect every time. First, seriously, don’t overmix the batter! Just stir until everything is *barely* combined. A few streaks of flour are fine; they’ll disappear in the oven. Overmixing makes the muffins tough, and we definitely don’t want that. Another thing: if you’re worried about your blueberries sinking to the bottom, try tossing them with a tablespoon of the dry flour mixture before folding them in. It helps them suspend in the batter better. And for a really nice, even rise, make sure your baking powder is fresh!

Variations to Personalize Your Blueberry Protein Muffins

Want to jazz things up a bit? You totally can! Try swapping out half the blueberries for raspberries or even some chopped strawberries. A sprinkle of cinnamon or nutmeg in the dry ingredients adds a lovely warmth. You could also toss in a handful of chopped walnuts or pecans for a little crunch, or even some chia seeds for extra goodness in your Blueberry Protein Muffins. Get creative!

Serving Suggestions for Blueberry Protein Muffins

These Blueberry Protein Muffins are fantastic on their own, but they’re even better with a little something extra! I love pairing them with a dollop of Greek yogurt for even more protein, or a smear of natural peanut butter for some healthy fats. They’re also delicious with a cup of coffee or a glass of your favorite milk for a complete, satisfying meal. For more breakfast ideas, check out our other recipes.

Frequently Asked Questions About Blueberry Protein Muffins

Got questions about these amazing Blueberry Protein Muffins? I’ve got you covered!

Q: What kind of protein powder is best for these muffins?

A: I really love using a vanilla-flavored whey protein powder, as it adds sweetness and a great texture. But honestly, any vanilla or unflavored protein powder (whey, casein, or plant-based) will work. Just be aware that unflavored might make them a little less sweet, so you might want to add a touch more sweetener.

Q: Can I make these muffins gluten-free?

A: You sure can! Just swap out the whole wheat flour for a good quality gluten-free all-purpose baking blend. Make sure it has xanthan gum in it, or add about half a teaspoon yourself. The texture might be a *tiny* bit different, but they’ll still be delicious Blueberry Protein Muffins!

Q: How can I make them sweeter if I need to?

A: If you have a serious sweet tooth, you can definitely add a bit more sweetener. I’d suggest adding it with the dry ingredients. You could also drizzle a little honey, maple syrup, or some sugar-free syrup on top after they’re baked. Taste your batter before you bake – that’s your best bet!

Estimated Nutritional Information for Blueberry Protein Muffins

Just a heads-up, the nutritional info for these Blueberry Protein Muffins is an estimate! It can totally change depending on the exact brands of ingredients you use, especially the protein powder. But generally, one muffin has around 150 calories, a solid 10g of protein, and about 20g of carbohydrates. They’re a pretty great way to fuel your day! For more recipes, explore our sitemap.