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4.93 from 83 votes

Blueberry Protein Muffins

These healthy, Blueberry Protein Muffins are the perfect breakfast, on-the-go snack, or pre/post workout fuel. They’re light, fluffy, fruit, and so easy to make and so easy to love.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, brunch, Snack
Cuisine: American
Servings: 12
Calories: 150kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • electric hand mixer
  • Rubber Spatula
  • Muffin tin
  • muffin liners

Ingredients

  • 1/2 cup cane sugar
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • ⅔ cup Vanilla Greek Yogurt
  • 1/4 cup milk I like Fairlife Whole Milk
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3 scoops vanilla protein powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup avocado oil
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat the oven to 350°F.
  • In a mixing bowl, beat together sugar, egg, greek yogurt, vanilla extract, and applesauce. Ensure batter is well mixed and no clumps remain.
    blueberry protein muffins wet ingredients in white mixing bowl beside small white bowl of fresh blueberries.
  • In another mixing bowl, combine all of the dry ingredients together: all purpose flour, protein powder, baking powder, and baking soda.
  • Gradually pour the dry ingredients into the batter. Use an electric hand mixer to fold together. At the same time, pour the milk slowly while mixing in the dry ingredients. Continue to mix until the batter is a smooth consistency.
    dry ingredients on top of mixed wet ingredients for blueberry protein muffins in white mixing bowl beside small bowl of fresh blueberries.
  • Finally, mix in the oil. Then, use a rubber spatula to fold in the blueberries (trying to keep them whole!). Save some for topping!
    blueberry protein muffins batter mixed and topped with handful of fresh blueberries.
  • Line a 12-muffin tin with liners and spray with spray grease. Use a cookie scoop to evenly distribute the batter into each liner. Sprinkle turbinado sugar on top of each muffin for extra sweetness :)
  • Bake for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Bake time may vary depending on your oven/muffin tin material.
    one cup of muffin tin filled with fresh blueberries next to another cup containing a half of a baked blueberry protein muffin with fluffy inside exposed.

Video

Notes

If you're using frozen blueberries, be sure to drain any excess juice.
I’ve had comments on other muffin recipes that other muffin tins seem smaller than mine. Fill these ¾ the way full, they will rise and bake. Avoid overfilling and make up to 15 muffins if needed.
Let cool and store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
**Note: this recipe use to contain butter, but after some comments and retesting, I found that oil keeps these muffins moist and more consistency when baking!

Nutrition

Serving: 1 muffin | Calories: 150kcal | Carbohydrates: 21g | Protein: 9g | Fat: 4g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 275mg | Potassium: 55mg | Fiber: 1g | Sugar: 11g