Blueberry Protein Muffins
Delicious and nutritious homemade blueberry protein muffins that are perfect for breakfast or a post-workout snack.
Ingredients
Muffin Ingredients
- 10 oz fresh blueberries Use in-season blueberries for best flavor.
- 1 cup plain flour Can substitute with gluten-free flour for a gluten-free option.
- 3/4 cup thick Greek yogurt Can substitute with non-dairy yogurt for a dairy-free option.
- 1/2 cup extra-virgin olive oil
- 2 tbsp honey Adjust to taste for sweetness.
- 1 large egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1/2 cup vanilla-flavored protein powder Can omit if desired, just reduce the flour slightly.
Instructions
Preparation
- Preheat your oven to 360°F (180°C).
- In a large mixing bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth and well blended.
- Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries using a spatula or spoon, taking care not to crush them.
- Spoon the batter into a lined muffin pan, dividing it evenly to make 12 regular-sized muffins.
Baking
- Place the muffin pan in the center of the preheated oven and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
These muffins can be served with almond butter or a dollop of Greek yogurt. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.