The BEST Blueberry Protein Muffins (Easy Recipe)
Delicious blueberry muffins packed with protein, perfect for breakfast and bursting with flavor.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Stand Mixer
Ingredients
Dry Ingredients
- 1.25 cup whole wheat flour
- 1 cup all purpose flour plus extra to coat blueberries if frozen
- 0.25 cup vanilla protein powder
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 cup sugar plus 1 tablespoon
- 0.5 teaspoon salt
Wet Ingredients
- 2 large eggs lightly beaten
- 0.67 cup canola oil
- 1 cup Greek yogurt full fat
- 0.25 cup milk plus 2 tablespoons
Blueberries
- 1.5 cup fresh or frozen blueberries
Instructions
Baking Instructions
- Heat oven to 375 degrees and line a muffin tin with silicone or paper liners.
- In a medium mixing bowl, combine flour, protein powder, baking powder, baking soda, sugar and salt. Mix and set aside.
- In a large mixing bowl (or bowl of a stand mixer), combine eggs, oil, yogurt and milk. Whisk until smooth.
- OPTIONAL STEP: If using frozen blueberries, add blueberries and 1 Tbsp. flour to a small mixing bowl and toss to coat.
- Pour the prepared dry ingredients into the wet ingredients. Mix until just combined.
- Gently fold the blueberries into the batter.
- Use a large scoop to fill each of the lined muffin cups with batter.
- Bake Muffins for 17-21 minutes or until an inserted toothpick comes out with a few crumbles.
- Allow muffins to cool for about 5 minutes before transferring to a cooling rack.
Notes
To freeze, allow muffins to cool completely and place in a single layer in the freezer for 3-4 hours. Store in an airtight freezer bag for up to 6 months.
Nutrition
Serving: 1muffinCalories: 293kcalCarbohydrates: 31.8gProtein: 9.2gFat: 14.5gCholesterol: 34.9mgSodium: 141.2mgSugar: 11.5g
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