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Delicious Blueberry Protein Muffins with 20g protein and only 115 calories, ideal for breakfast.

Blueberry Protein Muffins

Soft, protein-packed muffins bursting with blueberry flavor, perfect for a quick and filling breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour You can do half whole wheat if you want.
  • 1 scoop Protein powder (vanilla) Adjust sweetener if protein powder is very sweet.
  • 2 teaspoons Baking powder Helps the muffins lift and stay fluffy.
  • 1 teaspoon Salt Just a pinch enhances the blueberry flavor.
Wet Ingredients
  • 2 large Eggs Can use egg whites for a lighter muffin.
  • 1 cup Greek yogurt Sour cream can be substituted.
  • 1/2 cup Milk Any type of milk is fine.
  • 1/4 cup Maple syrup or honey Liquid sweeteners keep the crumb softer.
  • 1/4 cup Melted butter or oil Butter gives better flavor.
  • 1 teaspoon Vanilla extract Enhances overall flavor.
Main Ingredient
  • 1 cup Blueberries Fresh or frozen; do not thaw if frozen.
Optional
  • 1 teaspoon Lemon zest For a brighter flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a big bowl, stir together flour, protein powder, baking powder, and salt.
  3. In another bowl, whisk together eggs, Greek yogurt, milk, sweetener, melted butter or oil, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
  5. Gently fold in the blueberries.
Baking
  1. Divide the batter into the muffin cups.
  2. Bake for about 16 to 20 minutes until tops spring back when tapped, and a toothpick inserted comes out mostly clean.
  3. Let the muffins sit in the pan for 5 minutes, then transfer to a wire rack.

Notes

Store muffins in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days. Freezes well for up to 2 months.