Description

These Vanilla Blueberry Protein Muffins are a wholesome, delicious breakfast option packed with protein and fresh blueberries. Perfectly moist and lightly sweetened, they combine the goodness of vanilla protein powder and fruit to keep you energized all morning. Easy to make and customizable with gluten-free flour and non-dairy milk options, these muffins are ideal for a healthy start to your day.

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

1 cup fresh blueberries
Optional: Turbinado sugar for topping

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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 flour, vanilla protein powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk the milk, unsweetened applesauce, melted coconut oil, egg, and vanilla extract until smooth and well mixed.
Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients. Gently stir with a spatula until just combined. Avoid overmixing to keep the muffins tender.
Fold in Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter. If using frozen blueberries, toss them in a tablespoon of flour first to prevent them from sinking.
Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
Add Topping (Optional): Sprinkle a light layer of turbinado sugar on top of each muffin for a sweet, crunchy finish.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Use plant-based protein powder and non-dairy milk to make this recipe vegan-friendly (replace the egg with a flax egg).
Turbinado sugar topping is optional but adds a nice texture and sweetness.
Fresh blueberries are preferred, but frozen ones can be used if tossed with a bit of flour first.
Do not overmix the batter to avoid dense muffins.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.