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Homemade Blueberry Protein Muffins Recipe

Homemade Blueberry Protein Muffins Recipe
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★★★★★

5.2 from 31 reviews

These Homemade Blueberry Protein Muffins are a delicious and nutritious treat combining fresh blueberries, vanilla protein powder, and Greek yogurt. Perfect for a healthy breakfast or snack, these muffins offer a moist texture with a subtle sweetness from honey, enhanced by the richness of olive oil and the wholesome goodness of protein powder.

Ingredients

Scale

Wet Ingredients

  • 1 large egg
  • 2 tbsp honey
  • 3/4 cup thick Greek yogurt
  • 1/2 cup extra-virgin olive oil
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1 cup plain flour
  • 1/2 cup vanilla-flavored protein powder
  • 1 tsp baking powder
  • 1 tsp baking soda

Fresh Produce

  • 10 oz fresh blueberries

Instructions

  1. Preheat the Oven: Set your oven to preheat at 360°F (180°C). This ensures that the muffins will bake evenly as soon as they’re placed in the oven.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the egg, honey, Greek yogurt, vanilla extract, and olive oil. Whisk the ingredients together until the mixture is smooth and well blended.
  3. Combine Dry Ingredients: Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently to incorporate all the dry ingredients, mixing only until combined. Be careful not to overmix, as this can make the muffins dense.
  4. Fold in Blueberries: Gently fold the fresh blueberries into the batter using a spatula or spoon, taking care not to crush the berries. Turn the mixture just enough to distribute the blueberries—overmixing can make the muffins purple and mushy.
  5. Fill Muffin Pan and Bake: Spoon the muffin batter into a lined muffin pan, dividing it evenly to make 12 regular-sized muffins. Place the 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.
  6. Cool and Serve: Remove the muffin pan from the oven and allow the muffins to rest in the pan for a few minutes to cool slightly before transferring them to a wire rack or serving plate. This helps them hold their shape and makes them easier to handle.

Notes

  • For best results, use fresh blueberries rather than frozen to avoid excess moisture.
  • Do not overmix the batter to maintain a light and tender crumb.
  • Line your muffin pan with paper liners or grease it to prevent sticking.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • You can substitute olive oil with melted coconut oil or a mild vegetable oil if preferred.

Nutrition

Keywords: blueberry muffins, protein muffins, healthy muffins, blueberry protein muffins, homemade muffins, breakfast muffins, Greek yogurt muffins

Find it online: https://chefmilacook.com/homemade-blueberry-protein-muffins-recipe/