Moist Blueberry Protein Muffins
Bake these simple, high-protein muffins featuring fresh blueberries for a quick breakfast or snack.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup vanilla protein powder
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the all-purpose flour, protein powder, almond flour, baking powder, baking soda, and salt.
- In a separate medium bowl, mix the Greek yogurt, milk, maple syrup, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Fold in the blueberries carefully.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, use frozen blueberries without thawing them first.
- You can substitute cottage cheese blended until smooth for the Greek yogurt.
- These muffins freeze well for meal prepping; store them in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 12
- Cholesterol: 30