Blueberry Protein Muffins

Protein muffins will help you start your day right! Moist, fluffy blueberry protein muffins are bursting with fresh blueberries, a bit of lime, and protein powder. and they’re loaded with great flavor. They’re perfect for a breakfast on the go or a healthier afternoon snack.


  • 5.3 ounces (1.25 cups) all-purpose flour, plus 2 tablespoons for coating berries)
  • 4 tablespoons plain or vanilla whey protein powder (optional, see notes)
  • 7.5 ounces (1 cup) Rapadura
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1.5 teaspoons baking powder
  • 1 egg
  • 1 egg white
  • Juice of one large lime (2 tablespoons juice)
  • Zest from one large lime
  • 1 teaspoon vanilla extract
  • 2 ounces (1/4 liquid cup) canola oil
  • 1/2 cup plain or vanilla flavored Greek yogurt (I used Stonyfield)
  • 1 cup fresh or frozen blueberries


  • Heat oven to 350 F.
  • Lightly spray wells of a traditional muffin tin with non-stick cooking spray.
  • In a large bowl, whisk together flour, Rapadura, cinnamon, salt, and baking powder until well combined. Set aside.
  • In a medium bowl, whisk together oil, egg, egg white,yogurt, lime juice, zest, and vanilla until well combined.
  • Add wet ingredients to dry ingredients and whisk until flour is almost fully incorporated into the batter. Don’t over mix or your muffins will become tough and dry.
  • Sprinkle 2 tablespoons flour over blueberries and toss to coat. Using a silicone spatula, gently fold berries into the batter, making sure that no dry flour remains.
  • Fill each prepared well two-thirds full with batter. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean. Remove pan from oven and allow muffins to rest for 2 minutes before transferring them to a wire rack to cool completely.

* If you omit the protein powder in this recipe, use 3 additional tablespoons of all-purpose flour

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