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Delicious Blueberry Protein Muffins

These protein-packed blueberry muffins are a healthy and delicious breakfast or snack. Easy to make and perfect for meal prep!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups Rolled Oats (gluten-free if needed)
  • 1 scoop (approx. 30g) Vanilla Protein Powder (whey, casein, or plant-based)
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.25 teaspoon Salt
Wet Ingredients
  • 2 Large Eggs
  • 0.5 cup Milk (dairy or non-dairy)
  • 0.25 cup Unsweetened Applesauce
  • 0.25 cup Honey or Maple Syrup (or to taste)
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh or Frozen Blueberries

Equipment

  • Mixing Bowls (2)
  • Muffin Tin
  • Whisk
  • Spatula
  • Toothpick

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the rolled oats, protein powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, milk, applesauce, honey/maple syrup, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Fill each muffin cup about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a sweeter muffin, add up to ½ cup more honey or maple syrup. You can also substitute other berries for the blueberries, such as raspberries or blackberries. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.