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A halved Blueberry Protein Muffin shows the moist interior and juicy blueberries, with more muffins in the background.

Blueberry Protein Muffins

These blueberry protein muffins are a healthy and delicious breakfast or snack option. They are packed with protein and fiber, making them a satisfying choice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour
  • 1 scoop vanilla protein powder about 30g
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 1 cup unsweetened almond milk or milk of choice
  • 0.5 cup plain Greek yogurt
  • 0.33 cup honey or maple syrup
  • 1 large egg
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
Add-ins
  • 1 cup fresh or frozen blueberries

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the almond milk, Greek yogurt, honey, egg, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.