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Hearty Blueberry Protein Muffins

Delicious and healthy muffins bursting with juicy blueberries, packed with protein, and easy to prepare for a delightful breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour Can be substituted with gluten-free flour for a gluten-free version.
  • 1/2 cup protein powder
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/4 cup honey or maple syrup Maple syrup can be used for a vegan option.
  • 1 cup milk or dairy-free alternative Any plant-based milk works great.
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
Fruits
  • 1 cup fresh or frozen blueberries Frozen blueberries can be added directly without thawing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, combine the whole wheat flour, protein powder, rolled oats, baking powder, baking soda, and salt.
  3. In another bowl, mix together the honey (or maple syrup), milk, applesauce, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries, being careful not to squish them.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before serving.

Notes

These muffins can be stored in an airtight container at room temperature for about 3-4 days. For longer storage, keep in the fridge for up to a week or freeze them for a rainy day.