Protein Blueberry Muffins
These Protein Blueberry Muffins are soft, fluffy, and filled with juicy blueberries. Made with vanilla protein powder, buttermilk, and sour cream. Perfect for meal prep, and great for breakfast, snacks, or packing into lunchboxes.
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Ingredients
- 1 cup 120g all-purpose flour
- ½ cup 55g vanilla protein powder
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp salted butter melted and cooled
- 2 tbsp + 2 tsp vegetable oil
- ½ cup 100g granulated sugar
- 1 large egg
- ½ cup buttermilk
- ¼ cup sour cream
- 1½ tsp vanilla extract
- ¾ cup frozen blueberries
- 2 tsp flour
- Coarse sanding sugar for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a standard muffin pan with 8 liners.
- In a medium bowl whisk together flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl whisk together melted butter, oil, and sugar until combined.
- Add egg, buttermilk, sour cream, and vanilla extract. Whisk until smooth.
- Add dry ingredients and stir just until combined.
- Toss blueberries with flour and gently fold into the batter.
- Divide batter evenly among 8 muffin liners, filling each about ¾ full.
- Sprinkle the tops generously with coarse sanding sugar.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Servings: 8
Calories: 260kcal