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I’ve got a treat for you: Blueberry Protein Muffins! These little gems are my go-to for a healthy breakfast or high-protein snack. They’re packed with 9 grams of protein per muffin, perfect for keeping you full and energized.
What’s great about these homemade protein muffins is that they’re gluten-free and low-calorie. At just 115 calories each, they’re a guilt-free indulgence. I use a mix of almond and oat flour to keep them light and fluffy.
Greek yogurt, applesauce, and protein powder give these muffins their moist texture and protein boost. They’re so good, you won’t believe they’re actually good for you!
5 Reasons You’ll Love This Recipe
I’m excited to share why these blueberry protein muffins are my favorite snack. They’re not just tasty; they’re full of benefits. You’ll love them for many reasons!
First, they’re super easy to make. I can make a batch in just 5 minutes, great for busy mornings. They’re also a protein-rich snack that keeps me full and energized all day.
For my gluten-sensitive friends, this recipe is perfect. It’s gluten-free, so everyone can enjoy these yummy treats. Plus, they’re low in calories at only 115 per muffin. So, you can indulge without feeling guilty.
This recipe is also very versatile. I can change ingredients or add new flavors to match my mood. Here are my top 5 reasons to try these muffins:
- Quick and easy to make
- High in protein for lasting energy
- Gluten-free option for dietary needs
- Low-calorie snack for guilt-free eating
- Versatile recipe for endless variations
Trust me, once you try these blueberry protein muffins, they’ll be your new favorite too!
Exact Ingredients List (+ Possible Substitutes)
I love sharing my favorite baking ingredients with you! For these tasty blueberry protein muffins, you’ll need some key items. Let’s start with 2 cups of gluten-free flour. I prefer Bob’s 1:1 Baking Flour, but you can use all-purpose if gluten isn’t a worry.
Next, grab 1/2 cup of vanilla whey protein powder. This adds a nice boost of protein to your muffins. If you don’t have whey, try a gluten-free alternative like Nuzest Vanilla.
For moisture, we’ll use 1 cup unsweetened applesauce and 1/2 cup plain non-fat Greek yogurt. If you’re dairy-free, swap the yogurt for a plant-based alternative. Sweetness comes from 1/4 cup honey or maple syrup – your choice!
Don’t forget 2 eggs and 1 cup of fresh blueberries. Frozen work too, or mix it up with strawberries or chocolate chips. Here’s a quick list of the remaining items:
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup milk (any kind)
With these simple ingredients, you’re ready to bake some amazing blueberry protein muffins!
Instructions
Let’s start making these yummy blueberry protein muffins! First, I heat the oven to 350°F. While it gets hot, I get two bowls ready. In one, I mix dry ingredients. In the other, I mix wet ingredients.
I love to make a well in the dry ingredients. Then, I add the wet mix to it and gently mix. Don’t mix too much, a few lumps are okay.
Next, I add blueberries to the mix. I put the mix into muffin cups, filling them 3/4 full. They bake for 20-25 minutes. I check if they’re done with a toothpick.
Letting the muffins cool is important. I wait 5 minutes before moving them to a wire rack. This keeps them from getting soggy. Once they cool, I love to eat one right away!
These muffins are best when they’re slightly warm, with the blueberries still juicy and the protein-packed batter perfectly moist.
Tips, Tricks & Storing
Here are some tips to make your blueberry protein muffins perfect. Always follow the recipe closely when baking with protein powder. It changes how moist the muffins are. Make sure to mix the ingredients just until they stick together. Overmixing can make the muffins tough.
Let’s talk about storing muffins. You can keep them fresh at room temperature for up to 5 days. Just put them in an airtight container or ziplock bag. If you want to keep them longer, freezing is easy. They’ll last 3 months in the freezer. To eat them, thaw them in the fridge overnight.
Here’s how to reheat your muffins. If they’re frozen, warm them in a 300°F oven after thawing. For room temperature muffins, a quick microwave zap will do the trick. Always use the toothpick test to check if they’re done baking. With these tips, you’ll be a pro at making protein muffins in no time!