Brunch | Muffins | Recipes | Vegetarian

Blueberry Protein Muffins

Protein muffins will help you start your day right! Moist, fluffy blueberry protein muffins are bursting with fresh blueberries, a bit of lime, and protein powder. and they’re loaded with great flavor. They’re perfect for a breakfast on the go or a healthier afternoon snack.

cooling rack holding homemade blueberry protein muffins

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 I think it’s a healthier alternative than white granulated sugar.

Today, I’m sharing a side by side comparison of RAPADURA and WHITE SUGAR, baked into healthy blueberry protein muffins.

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 adding low carb baking mix or egg replacements into the formula.

Results of Sweetener 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 even baked them in the same muffin pan, and at the same time.

VISIBLE DIFFERENCES – The photo below shows both batters in the pan.

  • The Rapadura batter is darker in color and a tiny bit thicker than the batter made with 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, the texture of both muffins was similar, and they were both moist.

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 nutrients in Rapadura that are processed out of refined sugar.


Therefore, my choice was to make blueberry protein muffins using [amazon_textlink asin=’B000OSSV8G’ text=’Rapadura’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’6494dcf7-8159-11e8-83b8-a1383ecfa1de’] rather than refined sugar.


two different types of blueberry muffin batter; one made with white sugar and one made with organic Rapadura (raw sugar)


Blueberry Protein Muffins Recipe Notes:

  1. When you bake the blueberry protein muffins, bear in mind that the recipe below yields 12 muffins made with Rapadura. If you use white refined/granulated sugar, use the same amount shown for the Rapadura called for in the recipe.  All of the other ingredients will be the same.
  2. Because the test was designed to compare the taste and texture difference 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 🙂




Tools to Help You Make the Blueberry Protein Muffins Recipe:

  • 12-cup muffin pan (I adore my [amazon_textlink asin=’B001IANICS’ text=’USA Pan muffin pan’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’94658870-8157-11e8-bb0c-bf226dde8a4d’])
  • cupcake/muffin liners
  • [amazon_textlink asin=’B0000CDVD2′ text=’2 Tablespoon sized cookie scoop’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’fd0b3d44-8157-11e8-aa6f-f3b9b0e1d46d’] or [amazon_textlink asin=’B0001MSEPK’ text=’#30 disher scoop’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’066dbb8f-8158-11e8-8367-91b594cd4e8a’]
  • [amazon_textlink asin=’B01G2B8GVK’ text=’organic Rapadura sugar’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’26ad805e-8158-11e8-b67e-d9d0dd668fad’]


Blueberry Protein Muffins sitting on a cooling rack

Blueberry Lime Protein Muffins Recipe

Moist, tender vanilla muffins are loaded with protein, fresh blueberries, and a tangy kick of lime in this blueberry lime protein muffins recipe.
5 from 2 votes
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 12
Calories 92 kcal


  • 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


  • Heat oven to 350 F.
  • Lightly spray wells of a traditional muffin tin with non-stick cooking spray.
  • In a large bowl, whisk together flour, Rapadura, cinnamon, salt, and baking powder until well combined. Set aside.
  • In a medium bowl, whisk together oil, egg, egg white,yogurt, lime juice, zest, and vanilla until well combined.
  • 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.
  • 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.
  • 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


Sodium: 109mgSugar: 4gFiber: 1gCholesterol: 15mgCalories: 92kcalSaturated Fat: 1gFat: 6gProtein: 5gCarbohydrates: 7g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

Blueberry Lime Protein Muffins photo collage

Blueberry Muffins made with protein powder and organic Rapadura sugar

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

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  1. At first I thought Rapadura was similar to jaggery – but I did a quickie Google search and see it’s a sort of unrefined cane sugar…Becca, it lends such a lovely coloring to those muffins! Love this side by side comparison BTW!

    1. I was really excited to learn about Rapadura, Shashi. I honestly had no idea of the processing that sugar cane goes through. I mean sugar is sugar, but oh my gosh, the color and the flavor are SO different (and wonderful!) I hope you have a chance to try Rapadura some time. I’d love to know what you think. 🙂

    1. 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.

  2. How could I not say hi to a fellow yum blogger! I love the side by side comparison – so helpful for your readers. I’ll have to look for this new sugar option – I’m intrigued. And I love the lime blueberry combo.

    1. 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!

  3. 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…

    1. 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.

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