High Protein Classic Blueberry Muffins
Elevate your snack game with these **High Protein Classic Blueberry Muffins**, a wholesome twist on the beloved breakfast staple! Bursting with juicy blueberries in every bite, these muffins combine the nutty goodness of whole wheat and oat flours with the muscle-building power of vanilla protein powder. Naturally sweetened with honey and unsweetened applesauce, they’re moist, fluffy, and deliciously guilt-free. With just 15 minutes of prep time and 25 minutes in the oven, this recipe is perfect for those busy mornings when you need a nourishing grab-and-go option. Packed with protein and fiber, these muffins make a satisfying breakfast, post-workout snack, or midday treat. Plus, they’re easy to store for up to four days, so you can enjoy their lightly sweet, berry-filled magic all week long!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup oat flour
- 0.5 cup vanilla protein powder
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 0.5 cup unsweetened applesauce
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the whole wheat flour, oat flour, vanilla protein powder, baking powder, baking soda, and salt.
In a separate bowl, mix the almond milk, unsweetened applesauce, honey, vanilla extract, and egg until well combined.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix to keep the muffins light and fluffy.
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 4 days. Enjoy these high protein muffins as a quick breakfast or snack!
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 78.6 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 934 mg | 72% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
