Description
These homemade blueberry protein muffins are soft, moist, and packed with juicy blueberries and vanilla flavor. A wholesome, protein-rich treat perfect for breakfast or a post-workout snack.
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
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, vanilla protein powder, baking powder, and baking soda.
- In a separate bowl, mix the Greek yogurt, olive oil, honey, egg, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Divide the batter evenly into the prepared muffin tin.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5–10 minutes before serving.
Notes
- You can substitute frozen blueberries; do not thaw before mixing.
- For added sweetness, increase honey to 3 tablespoons.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Muffins can be frozen for up to 2 months and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg
