Description
These protein blueberry muffins are soft, lightly sweet, and bursting with juicy blueberries. Made with a blend of whole wheat flour, Greek yogurt, and vanilla protein powder, they deliver satisfying flavor and protein in every bite—perfect for breakfast, snacks, or meal prep.
Ingredients
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1¼ cups whole wheat flour
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1 cup all-purpose flour (+1 tbsp extra for frozen berries)
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¼ cup vanilla protein powder
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1 tbsp baking powder
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½ tsp baking soda
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½ cup + 1 tbsp sugar
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½ tsp salt
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2 large eggs, lightly beaten
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⅔ cup canola oil
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1 cup full-fat Greek yogurt
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¼ cup + 2 tbsp milk
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1½ cups blueberries (fresh or frozen)
Instructions
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Preheat oven to 375°F (190°C). Line a muffin tin with paper or silicone liners.
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In a medium bowl, whisk together the flours, protein powder, baking powder, baking soda, sugar, and salt. Set aside.
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In a separate large bowl (or mixer), combine eggs, oil, yogurt, and milk. Whisk until smooth.
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If using frozen blueberries, toss them in 1 tbsp of flour to prevent bleeding. Skip this step if using fresh berries.
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Pour the dry ingredients into the wet mixture and stir until just combined. If the batter feels too thick due to yogurt consistency, add a tbsp of milk.
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Gently fold in the blueberries.
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Divide the batter evenly among muffin cups, filling each nearly to the top.
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Bake for 17–21 minutes, until tops are golden and a toothpick comes out with a few moist crumbs.
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Let muffins cool for 5 minutes in the tin before transferring to a rack.
Notes
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These muffins freeze well. After cooling completely, freeze on a tray for 3–4 hours, then store in airtight freezer bags up to 6 months.
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To thaw, let sit at room temperature or refrigerate overnight.
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Use Greek yogurt with a thicker consistency for richer muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: BREAKFAST
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per muffin
- Calories: 293
- Sugar: 11,5g
- Sodium: 141mg
- Fat: 14,5g
- Saturated Fat: 2g
- Carbohydrates: 31,8g
- Fiber: 2g
- Protein: 9.2g
- Cholesterol: 35mg