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Homemade Blueberry Protein Muffins

Soft and Fluffy Homemade Blueberry Protein Muffins You'll Love

Delightfully healthy Homemade Blueberry Protein Muffins, perfect for quick breakfasts and packed with protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Fresh Blueberries Substitute frozen blueberries without thawing.
  • 2 cups Plain Flour Whole wheat flour can be used for added nutrition.
  • 1 cup Thick Greek Yogurt Can substitute with regular or dairy-free yogurt.
  • 1/4 cup Extra-Virgin Olive Oil Can substitute with melted coconut oil.
  • 1/3 cup Honey Maple syrup is a vegan alternative.
  • 1 large Egg Can replace with a flax egg for vegan option.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda Crucial for proper leavening.
  • 1 teaspoon Pure Vanilla Extract Almond extract can be used for a different taste.
  • 1 scoop Vanilla-Flavored Protein Powder Opt for a non-flavored version to control sweetness.
For the Topping (Optional)
  • 1 tablespoon Sugar Sprinkle Use coconut sugar for a healthier alternative.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 360°F (180°C) and prepare your muffin tin.
  2. Mix one egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
  3. In another bowl, sift together flour, protein powder, baking powder, and baking soda; fold into wet ingredients.
  4. Toss blueberries in a small amount of flour, then gently fold them into the batter.
  5. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
  6. Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 150IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored at room temperature for 2 days, in the fridge for 1 week, and frozen for up to 3 months.

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