Blueberry Lime Protein Muffins Recipe

This blueberry lime protein muffins recipe will give you moist, fluffy muffins that are bursting with healthy ingredients and loaded with great flavor. They’re perfect for a breakfast on the go or a filling afternoon snack.

This blueberry lime protein muffins recipe will give you moist, fluffy muffins that are bursting with healthy ingredients and loaded with great flavor.


Last week, I gave you some information about Rapadura, an organic, raw sugar that I’ve started using instead of refined sugar.  Click here to read important health facts about it, as well as my opinions on why it’s a healthier alternative than white granulated sugar.

Today, I’m sharing a side by side comparison in this blueberry lime protein muffins recipe.  I started with my easy recipe for raspberry chocolate chip muffins, but I switched out the fruit, left out the chocolate, and tweaked the flavor by adding some lime to this recipe.  The main components of sugar, flour, and fats are the same.  I wanted to be able to compare the taste and texture of Rapadura to refined sugar without throwing low carb baking mix or egg replacements into the formula.

Results of Side-by-Side Baking Test

To assure that my baking test was fair, I used the same baking environment for both batches of muffins. I baked them in the same pan at the same time.

VISIBLE DIFFERENCES – If you look at the photo below, you’ll see both batters in the pan. The Rapadura batter is much darker in color and just a tiny bit thicker than the batter made using refined sugar.  The muffins looked quite different after baking. The muffins made with refined sugar were smoother in appearance on the outside. The Rapadura muffins were darker and the exterior texture was more pronounced. On the inside, both muffins looked exactly the same.

AROMA – The Rapadura batter had a light aroma of molasses.

TASTE – I thought I’d taste more molasses in the Rapadura batter, but surprisingly, there was absolutely no difference. Both muffins were equally sweet and yummi!

NUTRITION – Both muffins contain the same amount of sugar, so they have the same caloric value.  However, as I explained in last week’s article, there are some important minerals and other nutrients that exist in Rapadura that are processed out of refined sugar. Therefore, my choice is to make the recipe with Rapadura rather than with refined sugar.

This blueberry lime protein muffins recipe will give you moist, fluffy muffins that are bursting with healthy ingredients and loaded with great flavor.

When you make this blueberry lime protein muffins recipe, bear in mind that the recipe below makes 12 muffins made with Rapadura.  If you’re going to use refined sugar, just make an equal substitute of your sugar for the Rapadura called for in my recipe.  All of the other ingredients will be the same.

Baking Notes for Blueberry Lime Protein Muffins Recipe

Because my test was primarily to see what the taste and texture difference was between the two sugars, I cut back on how many blueberries I added.  I used 3/4 cup of berries instead of the full cup called for in the recipe.  In other words, your muffins will be more full of fruit than you see in these photos.  More fruit is a good thing :)

This blueberry lime protein muffins recipe will give you moist, fluffy muffins that are bursting with healthy ingredients and loaded with great flavor.


Blueberry Lime Protein Muffins Recipe
Created By: 
Recipe Category: snack
Cuisine: muffins
Prep time: 
Cook time: 
Total time: 
Moist, tender vanilla muffins are loaded with protein, fresh blueberries, and a tangy kick of lime in this blueberry lime protein muffins recipe.
  • 5.3 ounces (1.25 cups) all-purpose flour, plus 2 tablespoons for coating berries)
  • 4 tablespoons plain or vanilla whey protein powder (optional, see notes)
  • 7.5 ounces (1 cup) Rapadura
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1.5 teaspoons baking powder
  • 1 egg
  • 1 egg white
  • Juice of one large lime (2 tablespoons juice)
  • Zest from one large lime
  • 1 teaspoon vanilla extract
  • 2 ounces (1/4 liquid cup) canola oil
  • 1/2 cup plain or vanilla flavored Greek yogurt (I used Stonyfield)
  • 1 cup fresh or frozen blueberries
  1. Heat oven to 350 F.
  2. Lightly spray wells of a traditional muffin tin with non-stick cooking spray.
  3. In a large bowl, whisk together flour, Rapadura, cinnamon, salt, and baking powder until well combined. Set aside.
  4. In a medium bowl, whisk together oil, egg, egg white,yogurt, lime juice, zest, and vanilla until well combined.
  5. Add wet ingredients to dry ingredients and whisk until flour is almost fully incorporated into the batter. Don't over mix or your muffins will become tough and dry.
  6. Sprinkle 2 tablespoons flour over blueberries and toss to coat. Using a silicone spatula, gently fold berries into the batter, making sure that no dry flour remains.
  7. Fill each prepared well two-thirds full with batter. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean. Remove pan from oven and allow muffins to rest for 2 minutes before transferring them to a wire rack to cool completely.
* If you omit the protein powder in this recipe, use 3 additional tablespoons of all-purpose flour


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    • says

      Thank you, Josie! Rapadura is a delicious raw sugar. While it IS still real sugar and has the calories to prove it, I like it because it’s not refined or chemically altered.

    • says

      I love how similar our blog names are, Beth! I also noticed that your most recent blog post has bacon and cheese in it, which pretty much makes you my BFF now!
      After I have some healthy protein muffins, I’m coming over to take a look at those biscuits of yours!
      Chef Becca recently posted…Chocolate Chip Banana Bread RecipeMy Profile

  1. says

    you have me intrigued, Becca – I have heard of rapadura (perhaps from you?), but have not yet tried. I like the sound of it, are you still using it primarily? I am going to have to search for more of your recipes :)

    I LOVE blueberry muffins, the lime sounds fantastic, and I really like the look of the darker batter. Mmm…
    Kristina recently posted…Salted Caramel Apple OatmealMy Profile

    • says

      Kristina, because the rapadura has a strong molasses taste and darker color, it’s not really suitable for use in everything, but I absolutely love using it during the fall, and it tastes phenomenal in banana pancakes! When I’m not using the rapadura, I use a low glycemic sugar substitute called Erythritol. Unlike the rapadura, Erythritol has no calories, and it caramelizes beautifully, so it’s perfect for using in cookies and cakes.
      Chef Becca recently posted…Chocolate Chip Banana Bread RecipeMy Profile

  2. says

    Okay, this Rapadura sugar sounds amazing! I love a denser muffin and I bet the molasses flavor it adds would be really delicious in this. I have to make these! Great post, Becca!

    • says

      It’s seriously delicious, Jen! I’m working on dessert recipe for the fall that should be phenomenal with that boost of molasses flavor! I hope you’re able to find some Rapadura and give it a try!

    • says

      Thank you, Laura! Girlyfriend, I’m glad you asked about the protein powder, because there are some on the market that are nothing but sugar! I did a lot of searching and consulted with a couple of nutritionists to find the best one for people who aren’t specifically weight lifting to build muscle. Pure Protein Plus Vanilla Whey powder is what I buy. I get it at Sam’s Club in a huge canister for about $20. If you have a smoothie every day, the jug will last you about a month.


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