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The BEST Blueberry Protein Muffins (Easy Recipe)

The BEST Blueberry Protein Muffins (Easy Recipe)

The BEST Blueberry Protein Muffins are tender, hearty, and bursting with fresh blueberries and extra protein, making them breakfast perfection.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 293 kcal

Equipment

  • muffin tin
  • Mixing Bowls
  • whisk
  • Scoop

Ingredients
  

  • 1 ¼ cup whole wheat flour
  • 1 cup all purpose flour plus extra to coat blueberries if using frozen
  • ¼ cup vanilla protein powder
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ cup sugar plus 1 tablespoon
  • ½ teaspoon salt
  • 2 large eggs lightly beaten
  • ⅔ cup canola oil
  • 1 cup Greek yogurt full fat
  • ¼ cup milk plus 2 tablespoons
  • 1 ½ cup blueberries fresh or frozen

Instructions
 

  • Heat oven to 375 degrees and line a muffin tin with silicone or paper liners. In a medium mixing bowl, combine flour, protein powder, baking powder, baking soda, sugar and salt. Mix and set aside.
  • In a large mixing bowl (or bowl of a stand mixer), combine eggs, oil, yogurt and milk. Whisk until smooth.
  • OPTIONAL STEP: SKIP IF USING FRESH BLUEBERRIES. In a small mixing bowl, add blueberries and 1 Tbsp. flour. Toss to coat.
  • Pour the prepared dry ingredients into the wet ingredients. Mix until just combined. Yogurt consistency varies from brand to brand. If needed, add an additional tablespoon of milk. The batter should be thick, but not dry.
  • Gently fold the blueberries into the batter.
  • Use a large scoop to fill each of the lined muffin cups with batter. These particular muffins do not rise very much so the cups can be almost filled to the top.
  • Bake muffins for 17-21 minutes or until an inserted toothpick comes out with a few crumbles. The tops of the muffins should be golden brown.
  • Allow muffins to cool for about 5 minutes before transferring to a cooling rack.

Notes

To Freeze: Allow muffins to cool completely and then arrange them into a single layer on a baking sheet. Place baking sheet into the freezer for 3-4 hours or until muffins are frozen through. Store frozen muffins in an airtight freezer bag for up to 6 months. To thaw, allow muffins to come to room temperature on the counter OR thaw overnight in the fridge.

Nutrition

Serving: 1muffinCalories: 293kcalCarbohydrates: 31.8gProtein: 9.2gFat: 14.5gCholesterol: 34.9mgSodium: 141.2mgSugar: 11.5g
Keyword baking, Blueberry Muffins, easy recipe, Healthy Breakfast, muffins, Protein Muffins
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