These Low Calorie Protein Blueberry Muffins are just 115 calories and packed with 7.8g of protein!You can easily make the muffins gluten-free and if you prefer lemon blueberry muffins you can add the zest of one lemon to the batter.Special Tip: As notes below, I like to hold a few blueberries back, then I add them to the tops of the muffins just before adding to the oven.
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.