Homemade Blueberry Protein Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in blueberries: Gently fold the fresh blueberries into the batter, trying not to break them to prevent the batter from turning blue.
- Fill muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 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
