Blueberry Protein Muffin Recipes

Blueberry Protein Muffin Recipes: These blueberry protein muffins feature extra protein in addition to being soft, fluffy, and moist like the bakery muffins. Each of these protein muffins has seven grams of protein thanks to the use of Greek yogurt and vanilla protein powder!

Blueberry Protein Muffin Recipes 

• Set oven temperature to 350°F.

• Begin with butter that has been softened. Using an electric hand mixer, combine butter and sugar in a mixing bowl. Beat once more after adding the egg.

• Mix one more time after adding the applesauce, vanilla extract, and Greek yogurt. Make sure the batter is well combined and free of any lumps.

• All-purpose flour, protein powder, baking powder, and baking soda should all be combined in a separate mixing dish.Pour the dry ingredients into the batter little by little. Mix together with an electric hand mixer.

• While combining the dry ingredients, carefully pour in the milk. Mixing the batter further will result in a smooth consistency.

• Lastly, fold in the blueberries (trying to keep them whole!) with a rubber spatula.

• Spray grease and line a 12-muffin tin with liners. Fill each liner with equal amounts of batter using a cookie scoop. For added sweetness, dust each muffin with sugar 🙂

• A toothpick inserted in the center of the muffin should come out clean after baking for 12 to 15 minutes. The material of your muffin tin and oven may affect the bake time.

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Notes

• Notes Make sure to drain any extra juice if you’re using frozen blueberries.

• Some people have commented on my muffin tin, saying it seems smaller than theirs. These will rise and bake if you fill them to the rim. If necessary, make up to 15 muffins, but try not to overfill them.

• Allow cooling, then store for up to five days in the refrigerator or freeze for up to three months in an airtight container.

Nutrition

• Serving: 1 muffin
• Calories: 150 kcal
• Carbohydrates: 21g
• Protein: 7g
• Fat: 4g
• Saturated Fat: 3g
• Monounsaturated Fat: 1g
• Cholesterol: 27 mg
• Sodium: 275 mg
• Potassium: 55 mg
• Fiber: 1g
• Sugar: 11g

FAQs AND QUESTIONs 

HOW DO YOU STORE THESE MUFFINS?

• These protein muffins with blueberries are amazing for meal preparation. After letting them cool, store them in the refrigerator for up to five days in an airtight container.

• These Blueberry Protein Muffins freeze well too. After letting them cool fully, store them for up to three months in an airtight Tupperware container or a gallon-sized freezer bag.

YOU CAN USE FROZEN BLUEBERRY IN MUFFINS? 

• When incorporating frozen blueberries into the batter, make sure they’re still frozen. The extra fluid from them melting will seep into the batter and making it far too watery. Make sure to let the berries drain before adding them if they have thawed in any way.