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closeup of a blueberry protein muffin with a breakfast setup

Zesty Golden Blueberry Protein Muffins

These easy blueberry muffins are dairy free, gluten free, and full of a delicious three-ingredient protein powder that isn’t whey protein, but Golden Pea Protein from Nuzest. Bonus: Without the blueberries, this tastes just like cake!



Course Breakfast
Cuisine American
Keyword muffins, blueberries, blueberry muffins, blueberry protein muffins, protein powder, recipe, gluten-free, dairy free, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

Dry Ingredients

  • 1/2 cup Vanilla Nuzest Protein Powder Approx 2 heaping scoops
  • 1/2 cup Almond Meal
  • 2 Tbsp Tapioca Starch
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup Milk or yogurt Both nut milk and coconut milk worked great, but any milk is fine. Whole milk yogurt or greek yogurt are my preference
  • 1/2 cup maple syrup I tried honey, but it didn't hold up quite as well as the maple syrup
  • 1/4 cup avocado oil
  • 2 tbsp applesauce
  • 1 egg beaten separately and added in
  • 1/2 tsp almond extract
  • 1/2 tsp orange blossom water optional
  • 1/2 tsp fresh orange zest optional
  • 1/2 cup fresh blueberries Frozen blueberries will not yield desirable results. See substitution notes if you need a replacement.

Instructions

  1. Preheat the oven to 350 degrees Fa

  2. In a bowl, combine the dry ingredients first.

  3. Add the wet ingredients (with the egg beaten separately to add a little extra fluff)

  4. Fold together until incorporated.

  5. Add muffin tin liners to the muffin tray.

  6. Add the batter 1/4 cup at a time into muffin pan and evenly distribute blueberries.

  7. Bake for 25-30 minutes or until a toothpick comes out mostly clean. These will be slightly more moist than typical muffins in the middle because of the blueberries.

  8. Cool completely before removing from the pan.

Recipe Notes

I did not test this recipe with wheat flour or gluten free flour blends. If you decide to go this route, I would do 1/2 cup + 2 tbsp, replacing the almond flour and tapioca starch.

For a twist: Add a mashed banana