These Low Calorie High Protein Blueberry Muffins are just 115 calories and are packed with 7.8g of protein each!
Easy and quick with no weird ingredients, I know you’ll love these healthy blueberry protein muffins!
And depending on your dietary needs, you can make these gluten-free, low sugar, and find even more modifications below in the recipe card.
Low Calorie High Protein Blueberry Muffins
What You’ll Find in this Article:
Ingredients in Healthy Protein Blueberry Muffins
I have a favorite planet based protein powder that I use in most of my recipes, you can use your favorite or read more about the one I used in the recipe card below.
And you can use honey, maple syrup, or a low calorie honey that I found. So choose your favorite liquid sweetener (or in a pinch swap it with sugar and add that to the dry mixture).
Shopping List in Skinny Blueberry Protein Muffins:
- Olive Oil Spray
- All-purpose flour (or gluten free flour)
- Vanilla protein powder (see recipe card below for more information!)
- Baking powder
- Baking soda
- Salt
- Unsweetened apple sauce
- 0% Greek yogurt
- All-natural low calorie honey, regular honey, or maple syrup (see recipe card below!)
- Eggs
- Vanilla extract
- Blueberries (fresh or frozen)
How to Make Healthy Protein Blueberry Muffins
If you want to skip the muffin liners, that is fine. Just be sure to spray the tins with olive oil. This low calorie recipe does not have any oil or butter, so you need to spray them to keep the muffins from sticking.
You can store leftover muffins in the fridge for 5 days or in the freezer for a month.
How to Make Skinny Blueberry Protein Muffins:
- Preheat the oven to 350 degrees and line a 16-cup muffin tin with paper liners. Spray the insides of the muffin liners with olive oil (this will stop the muffins from sticking).
- In a large bowl, mix together the flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the unsweetened applesauce, Greek yogurt, honey, eggs, and vanilla extract. Whisk together.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries until just combined. (I like to hold a few back to add to the tops of the muffins)
- Scoop the batter into the prepared muffin cups.
- Bake for 20-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins form the oven and cool in the muffin tin for 5 minutes.
- Move the muffins to a wire rack to cool, or serve warm.
Low Calorie High Protein Blueberry Muffins Recipe
These healthy protein blueberry muffins are easy and fun to make. I know you’ll love them! Here are some more muffin recipes I think you’ll love.
More Low Calorie Sauce Recipes:
Low Calorie Protein Blueberry Muffins
Equipment
- Muffin tin
Ingredients
- Olive Oil Spray
- 2 cups all-purpose flour or gluten free flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened apple sauce
- 1/2 cup 0% Greek yogurt
- 1/4 cup all-natural low calorie honey regular honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350 degrees and line a 16-cup muffin tin with paper liners. Spray the insides of the muffin liners with olive oil (this will stop the muffins from sticking).
- In a large bowl, mix together the flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the unsweetened applesauce, Greek yogurt, honey, eggs, and vanilla extract. Whisk together.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries until just combined. (I like to hold a few back to add to the tops of the muffins)
- Scoop the batter into the prepared muffin cups.
- Bake for 20-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins form the oven and cool in the muffin tin for 5 minutes.
- Move the muffins to a wire rack to cool, or serve warm.
- Will hold in the fridge for 5 days or in the freezer for a month.
Nutrition
Nutrition and Calories in Protein Blueberry Muffins
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