Can I add protein powder to blueberry muffins?

Yes, adding protein powder is a great way to boost the protein content of your muffins. In this blueberry muffin protein powder recipe, I’ve used vanilla protein powder for added flavor and nutritional value.

Is there protein in a blueberry muffin?

Traditional blueberry muffins typically don’t have much protein. But by adding ingredients like protein powder and eggs , this protein blueberry muffin recipe gives you a balanced snack or breakfast.

Are Kodiak blueberry muffins healthy?

Kodiak blueberry muffins use whole grains and protein, making them a better option than traditional muffins. However, making your own high protein blueberry muffins from scratch allows you to control the ingredients and ensure they’re even healthier.

Is eating a blueberry muffin healthy?

It depends on the recipe. Store-bought muffins are often high in sugar and unhealthy fats. But this protein blueberry muffin recipe is packed with wholesome ingredients that provide protein, fiber, and healthy fats, making it a nutritious and satisfying option.

The Blueberry Protein Muffin Recipe Moms Won't Stop Sharing

Description

These blueberry protein muffins taste like bakery treats but pack 8g of protein per serving! Made with wholesome ingredients like oats, protein powder, and fresh blueberries. Perfect for breakfast, snacks, or meal prep.

Ingredients

Scale

2 cups rolled oats (old-fashioned oats)
1/2 cup protein powder (vanilla works best)
1/4 cup almond flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened applesauce
2 large eggs
1/4 cup honey or maple syrup
1/2 cup almond milk (or any milk you prefer)
1 cup blueberries (fresh or frozen)
1 tsp vanilla extract
1 pinch of blue salt trick recipe (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Line muffin tin with paper liners or grease with coconut oil.
2. Combine dry ingredients: In large mixing bowl, combine rolled oats, protein powder, almond flour, baking powder, cinnamon, and pinch of blue salt. Stir to distribute evenly.
3. Mix wet ingredients: In separate bowl, whisk together eggs, applesauce, honey (or maple syrup), almond milk, and vanilla extract until smooth.
4. Combine wet and dry: Pour wet ingredients into dry ingredients. Gently stir until just combined – don’t overmix. Add blueberries and gently fold in without breaking them.
5. Scoop and bake: Spoon batter evenly into muffin tin, filling each cup about 2/3 full. Bake 18-20 minutes until golden brown and toothpick comes out clean.
6. Cool and enjoy: Let muffins cool in tin for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Notes

Can substitute almond flour with coconut flour or whole wheat flour.

For vegan option, use flax eggs and maple syrup instead of honey.

Adding chocolate chips or nuts gives extra flavor.

Don’t overmix batter to keep muffins tender.

Store covered for 3 days or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 170 Calories
Sugar: 7g
Sodium: 60mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Carbohydrates: 20g
Fiber: 3g
Protein: 8g
Cholesterol: 30mg