I feel like muffins are pretty underrated. Especially blueberry muffins. We all now how obsessed I am with chocolate and peanut butter, but these vanilla blueberry protein muffins totally hit the spot. They are moist, fluffy, filled with juicy blueberries, and packed with protein!
For this recipe, I made 6 jumbo sized muffins. They are perfect size for breakfast or when you need something a little more substantial for a snack. They can also be made into regular sized muffins, and would probably make 10-12 standard muffins. Keep in mind, if making smaller, normal size muffins the baking time will be a little less! Anyway, I really like the jumbo muffins because I have a jumbo appetite.
I used BSN Syntha-6 vanilla ice cream in this recipe. It really helped enhance the vanilla flavor that pairs awesome in these blueberry protein muffins. It also bakes really well because it is a protein blend. Just whey protein can dry out when baking, but the blend helps keep these moist and delicious.
In addition to eating these muffins for breakfast, I have also been taking them with me on my training rides. They are great complex carbs and protein to fuel me! Another great thing is that they can be frozen for about a month so that you always have a healthy, on-the-go breakfast or snack ready to take with you.
Check out more protein muffin recipes here!
PrintVanilla Blueberry Protein Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
Description
These blueberry vanilla protein muffins are packed with protein, healthy carbs, and filled with delicious blueberries and vanilla flavor for the perfect protein muffin!
Ingredients
- 3/4 cup whole wheat flour
- 2 scoops BSN Syntha-6 Vanilla Milkshake Protein Powder
- 1/4 cup coconut oil (melted)
- 2 whole eggs
- 1/2 cup plain Greek yogurt*
- 1 tsp. vanilla extract (optional)
- 1/3 cup Truvia baking blend**
- 1 1/2 tsp. baking powder
- cinnamon to taste
- 1/4 tsp. salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350F. Add flour, protein powder, baking powder, cinnamon and salt to a large bowl.
- In a separate bowl, add melted coconut oil, eggs, Greek yogurt, Truvia sweetener, and vanilla extract. Whisk wet ingredients together.
- Combine wet and dry ingredients. Gently stir together until a smooth batter forms. Add blueberries and fold into the batter.
- Spray a jumbo muffin pan with nonstick spray. Spoon batter evenly into the 6 spot muffin pan.
- Bake at 350F for 15-20 minutes or until a knife comes out clean. Depending on your oven, may need a little more or less time. Check them at 10 minutes then every few minutes to make sure they don’t over-bake and dry out.
Notes
*You can also use any other preferred yogurt, mashed banana, or even canned pumpkin as a substitute for the Greek yogurt. However, Greek yogurt will have the most protein.
**Truvia is a stevia/sugar blend. It has less sugar than regular granulated sugar, but still bakes like sugar. It can be found in your local grocery. If you don’t have it/can’t find it at your grocery, you can just use 3/4 cup regular granulated sugar instead.
Nutrition per muffin (out of 6): 300 calories, 14 protein, 32 carbs, 13 fat
- Category: Breakfast, Dessert
Nutrition
- Serving Size: 0
- Calories: 300
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0