Blueberry Protein Muffins

Blueberry Protein Muffins
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 121.8
  • Total Fat: 1.6 g
  • Cholesterol: 31.0 mg
  • Sodium: 216.6 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.3 g

View full nutritional breakdown of Blueberry Protein Muffins calories by ingredient
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Delicious! Super moist, stuck to pan a bit...use muffin cups next time? Delicious! Super moist, stuck to pan a bit...use muffin cups next time?
Number of Servings: 6


    3 Tbsp brown sugar or honey
    1/2 cup sugar-free applesauce
    1 large egg
    1/4 teaspoon salt
    2/3 cups whole wheat flour
    1 scoop protein powder
    1/2 teaspoon baking soda
    1/2 cup frozen or fresh blueberries
    2 Tbsp wheat germ


Option #2 : Omit the wheat germ and drizzle with a simple glaze of powdered sugar mixed with a little skim milk and a drop of almond or vanilla extract after the muffins have come out of the oven. Super good!


Begin by getting out a large bowl. In it combine the wet ingredients. This would be the applesauce, egg, and oil. You could also add the salt if desired. Beat this mixture until it is smooth and creamy. Add the flour, brown sugar, protein powder and baking soda. Mix again, stirring until all of the batter particles are well moistened. Try not to overmix. A few lumps are good. They give muffins their characteristic texture. Next stir in the blueberries.

If you are using fresh blueberries, rinse them first. If you use frozen blueberries, use them straight from the bag. Don't thaw them and don't wash them. That would turn your batter purple. The muffins would still turn out, they would just be purple muffins instead of golden brown. This doesn't affect the flavor, just the color.

Anyway, oil up 6 muffin cups. Divide the batter evenly between the cups. Sprinkle the wheat germ evently among the muffins. Bake at 350 for 20 minutes. Remove muffins and serve.

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