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Homemade Blueberry Protein Muffins

Homemade Blueberry Protein Muffins

Wholesome and delicious Homemade Blueberry Protein Muffins that combine nutritious ingredients for a tasty treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: BREAKFAST & BRUNCH
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup blueberries fresh or frozen
  • 1 cup plain flour or whole wheat flour
  • 1 scoop vanilla-flavored protein powder or unflavored
  • 1 cup thick Greek yogurt
  • ¼ cup extra-virgin olive oil or melted coconut oil
  • ⅓ cup honey or maple syrup
  • 1 large egg or flax egg for vegan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract

Equipment

  • muffin pan
  • mixing bowl
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Baking Instructions
  1. Preheat your oven to 360°F (180°C) and line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
  3. Gently fold in the plain flour, protein powder, baking powder, and baking soda until just combined.
  4. Toss the blueberries lightly in flour to prevent sinking, then fold them into the batter.
  5. Divide the batter evenly among the lined muffin cups, filling them about three-quarters full.
  6. Bake for 15–20 minutes or until a toothpick inserted comes out clean.
  7. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 150IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins can be frozen for up to 3 months. Thaw at room temperature or microwave for a quick reheat.

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