Description
These moist blueberry protein muffins are perfect for busy mornings, packed with whole grains and protein for a filling snack.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup protein powder (vanilla or unflavored)
- 1/4 cup honey or maple syrup
- 1 cup unsweetened almond milk
- 1/2 cup Greek yogurt
- 1 cup fresh or frozen blueberries
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease each cup.
- In a large bowl, whisk together whole wheat flour, rolled oats, protein powder, baking powder, baking soda, and salt.
- In another bowl, beat honey or maple syrup with almond milk, Greek yogurt, eggs, and vanilla until smooth.
- Pour the wet mix into the dry ingredients and stir just until combined—don’t overmix. Fold in blueberries gently.
- Divide batter evenly among the muffin cups, filling about 3/4 full.
- Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
For even muffins, use an ice cream scoop to portion batter. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg