Vanilla Blueberry Protein Muffins

One should always eat muffins quite calmly. It is the only way to eat them. – Oscar Wilde

I haven’t had a muffin in years thanks to my ~dairy issues~. However, I stumbled upon an easy recipe for blueberry muffins on Inspired Taste and improvised a bit to make them healthier! In this recipe, I use a rice-based vanilla protein powder called NutriBiotic. It’s vegan and gluten free too, if you’re into that sort-of thing. You can find dairy-free protein powder at any Vitamin Shoppe, Whole Foods, etc, or just try Amazon. Here is the link to mine: NutriBiotic Vanilla on Amazon (I would not suggest buying 3 lbs of protein powder until you know you’ll use it!)

Anyways, here is the recipe!

INGREDIENTS: (makes 10 regular sized muffins)

  • 1 1/4 cup flour
  • 1/4 cup vanilla protein powder (if you aren’t into the extra protein, just use more flour instead)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup canola or veggie oil
  • 1 egg
  • 1/3 cup unsweetened almond milk (soy milk would work too)
  • 1 1/2 tsp vanilla extract
  • 6 oz fresh blueberries! (or more!)


  1. Preheat oven to 400F. Mix all dry ingredients (flour, protein powder, salt, baking powder) into a bowl.
  2. In a separate bowl (or even just in a large liquid measuring cup) whisk together the egg, canola oil, almond milk, and vanilla. Add the wet to the dry, and a thick batter will form. (Do not over mix – I used a fork)
  3. Fold the blueberries into the batter, and scoop the mix into a lined cupcake tray. The liners should be pretty full (the more batter means the larger the muffin top!)
  4. Sprinkle some sugar on top of each, and bake for 20 minutes. Test at 15 min to check the inside. That’s it! Another easy protein – filled breakfast, snack, or dessert!

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