Blueberry Protein Muffins
These blueberry protein muffins are soft, moist, and packed with juicy blueberries. Made with protein powder, they bake up tender and satisfying for breakfast, meal prep, or an easy snack.
Ingredients
- 270 g flour plus extra for tossing the blueberries
- 2 teaspoon baking powder
- 60 g protein powder
- ½ teaspoon salt
- ⅓ teaspoon ground cinnamon
- 115 g unsalted butter
- 200 g sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 120 ml milk
- 380 g blueberries
- 3 teaspoon sugar for sprinkling
Instructions
- Preheat the oven. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Mix the dry ingredients. In a large bowl, sift together the flour, baking powder, protein powder, salt, and cinnamon.
- Cream the butter and sugar. In a separate bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs and vanilla. Beat the eggs and vanilla extract with a hand mixer until fully combined.
- Combine wet and dry. Add the dry ingredients to the butter mixture in batches, alternating with the milk. Mix just until combined; do not overmix.
- Mash some blueberries. In a small bowl, mash ¼ of the blueberries with a fork. Set aside.
- Prepare the blueberries. Toss the remaining blueberries with a little flour. Set aside.
- Fold in the blueberries. Gently fold the mashed blueberries into the batter with a spatula, then add the flour-coated blueberries and mix until well combined. Save a few blueberries to top the muffins later.
- Fill and sprinkle. Divide the batter evenly among the muffin cups, filling them about ⅔ full. Top with the reserved blueberries and sprinkle each muffin with a little sugar.
- Bake the muffins. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Sift for a Smooth Batter: I always sift the flour and protein powder together because protein powder loves to clump, and this keeps the batter evenly mixed from the start.
Mix Just Until Combined: Once the dry ingredients go in, I switch to a gentle hand and stop as soon as the flour disappears; this is what keeps the muffins soft instead of dense.
Fold the Blueberries Gently: I like to fold in the mashed berries first, then the flour-coated whole ones. It keeps the batter from turning purple and helps the blueberries stay nicely distributed.
Nutrition
Calories: 275kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 191mg | Potassium: 93mg | Fiber: 1g | Sugar: 22g | Vitamin A: 326IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg
