Blueberry Protein Muffins Recipe

Introduction

Start your day with these delicious and nutritious Blueberry Protein Muffins. Packed with fresh blueberries and protein powder, they make a perfect healthy snack or breakfast on the go.

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 flour, protein powder, baking powder, and baking soda until well combined.
3. Step 3: In a separate bowl, mix the Greek yogurt, olive oil, honey, egg, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together 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: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Step 8: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a lower-fat version, substitute olive oil with unsweetened applesauce.
• Try mixing in chopped nuts or chia seeds for added texture and nutrition.
• If fresh blueberries are unavailable, frozen blueberries work well; just do not thaw them before adding to the batter.
• Use flavored Greek yogurt such as honey or vanilla to enhance sweetness without adding extra honey.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. To reheat, warm in a microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute plain flour with whole wheat flour for a nuttier flavor and more fiber, though it may result in a denser texture.

Is it necessary to use protein powder?

Protein powder adds extra nutrition and helps keep these muffins filling, but you can omit it or replace it with an equal amount of flour if preferred.

Blueberry Protein Muffins Recipe

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★★★★★

4.5 from 62 reviews

These Blueberry Protein Muffins are a nutritious and delicious treat, perfect for a healthy breakfast or snack. Packed with fresh blueberries, protein powder, and Greek yogurt, these muffins provide a great balance of flavors and nutrients, while maintaining a moist and tender texture. Made with wholesome ingredients and lightly sweetened with honey, they are an excellent way to satisfy your sweet tooth without compromising your health goals.

• 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 lightly grease it to prevent sticking.
2. Combine dry ingredients: In a large mixing bowl, whisk together the plain flour, vanilla protein powder, baking powder, and baking soda until well combined.
3. Mix wet ingredients: In a separate bowl, blend the Greek yogurt, extra-virgin olive oil, honey, egg, and vanilla extract thoroughly until the mixture is smooth and well incorporated.
4. Fold wet into dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep muffins tender.
5. Add blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter without crushing them.
6. Fill muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• For a fluffier texture, you can sift the flour before mixing.
• Ensure not to overmix the batter to avoid dense muffins.
• Fresh blueberries can be substituted with frozen ones, but do not thaw to avoid bleeding into the batter.
• You can replace olive oil with melted coconut oil for a different flavor profile.
• Store muffins in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

Keywords: blueberry muffins, protein muffins, healthy muffins, breakfast recipe, Greek yogurt muffins, protein powder muffins