Homemade Blueberry Protein Muffins Recipe

Introduction

These homemade blueberry protein muffins are a delicious and nutritious way to start your day or enjoy as a snack. Packed with fresh blueberries and protein powder, they offer a perfect balance of flavor and energy.

Ingredients

• 10 oz fresh blueberries
• 1 cup plain flour
• 1/2 cup vanilla-flavored protein powder
• 3/4 cup thick Greek yogurt
• 1/2 cup extra-virgin olive oil
• 2 tbsp honey
• 1 large egg
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large bowl, whisk together the plain flour, protein powder, baking powder, and baking soda until well combined.
3. Step 3: In another bowl, mix the Greek yogurt, olive oil, honey, egg, and vanilla extract until smooth.
4. Step 4: Gently fold the wet ingredients into the dry ingredients until just combined; be careful not to overmix.
5. Step 5: Carefully fold in the fresh blueberries to distribute them evenly throughout the batter.
6. Step 6: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
7. Step 7: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a dairy-free option, substitute Greek yogurt with coconut yogurt or a non-dairy yogurt alternative.
• Try adding a teaspoon of cinnamon or lemon zest to the batter for extra flavor.
• Use frozen blueberries if fresh are not available; no need to thaw before mixing.
• To increase protein content, choose a protein powder you prefer, such as whey, pea, or soy protein.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm in the microwave for 20–30 seconds or let thaw at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and can be added directly to the batter without thawing. They might slightly change the texture, but the flavor remains delicious.

Can I substitute the olive oil with another fat?

Absolutely. You can use melted coconut oil or vegetable oil as alternatives. Keep in mind that the flavor might slightly vary depending on the type of oil used.

Homemade Blueberry Protein Muffins Recipe

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★★★★★

4.8 from 121 reviews

These Homemade Blueberry Protein Muffins are a delicious and healthy treat, perfect for breakfast or a snack. Packed with fresh blueberries, protein powder, and Greek yogurt, they offer a moist texture with a balanced sweetness from honey. Easy to make with wholesome ingredients, these muffins are a great way to fuel your day with a boost of protein and antioxidants.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Fruit

• 10 oz fresh blueberries

Dry Ingredients

• 1 cup plain flour
• 1/2 cup vanilla-flavored protein powder
• 1 tsp baking powder
• 1 tsp baking soda

Wet Ingredients

• 3/4 cup thick Greek yogurt
• 1/2 cup extra-virgin olive oil
• 2 tbsp honey
• 1 large egg
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, combine the plain flour, vanilla protein powder, baking powder, and baking soda. Whisk together to ensure even distribution of the leavening agents.
3. Prepare wet ingredients: In a separate bowl, whisk together the Greek yogurt, extra-virgin olive oil, honey, egg, and pure vanilla extract until smooth and well combined.
4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the muffins tender.
5. Fold in blueberries: Gently fold the fresh blueberries into the batter, trying not to break them to prevent the batter from turning blue.
6. Fill muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Use fresh or frozen blueberries; if using frozen, do not thaw before folding into batter.
• Protein powder adds a boost of nutrition but can be substituted with equal amount of flour if unavailable.
• Ensure not to overmix the batter to keep muffins light and fluffy.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Olive oil keeps muffins moist but can be replaced with melted coconut oil or vegetable oil if preferred.

Keywords: blueberry muffins, protein muffins, healthy breakfast, Greek yogurt muffins, homemade muffins, low fat snack