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Homemade Blueberry Protein Muffins

Delicious Homemade Blueberry Protein Muffins for Busy Mornings

Homemade Blueberry Protein Muffins are a nutritious and tasty breakfast solution, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Fresh Blueberries Frozen blueberries may be used, do not thaw.
  • 1.5 cups Plain Flour Forms the base structure of the muffins.
  • 1 cup Thick Greek Yogurt Can substitute with regular yogurt or applesauce.
  • 1/4 cup Extra-Virgin Olive Oil Healthy fats; coconut oil can be used for flavor.
  • 1/3 cup Honey Natural sweetener; maple syrup can be used for vegan option.
  • 1 large Egg Can use flax egg or applesauce for a vegan version.
  • 1 teaspoon Baking Powder Helps muffins rise.
  • 1/2 teaspoon Baking Soda Works with yogurt's acidity for lift.
  • 1 teaspoon Pure Vanilla Extract Enhances flavors.
  • 1 scoop Vanilla-Flavored Protein Powder Adds protein and flavor.
For Variations
  • Add-ins: Chocolate chips or chopped nuts For extra flavor and texture.
  • Fruit Substitutions: Other berries or diced fruits Like apples or peaches.
  • Flour Alternatives: Almond flour For a gluten-free option.

Equipment

  • Oven
  • mixing bowl
  • Muffin pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 360°F (180°C) and prepare your muffin pan.
  2. In a bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
  3. In a separate bowl, sift together the flour, protein powder, baking powder, and baking soda.
  4. Gently fold the dry mixture into the wet ingredients until just combined.
  5. Toss the blueberries in a tablespoon of flour and gently fold them into the batter.
  6. Spoon the batter into the muffin pan, filling each cup about 3/4 full.
  7. Bake for 15-20 minutes until a toothpick comes out clean; muffins should be golden brown.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Mix the batter until just combined; avoid overmixing for light and fluffy muffins.

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