Blueberry Protein Muffins

Finding a protein-packed breakfast that actually tastes good can feel like searching for a needle in a haystack. These Blueberry Protein Muffins are the perfect solution, offering a grab-and-go option that keeps you full until lunch while tasting like a delicious treat rather than health food.

Why You Will Love This Recipe

• High protein content: By combining protein powder and Greek yogurt, these muffins provide a significant protein boost perfect for post-workout recovery or a filling breakfast.
• Quick preparation: You can have a fresh batch ready in just 35 to 45 minutes, making them an ideal choice for Sunday meal prep.
• Simple ingredients: Most of the items required for this recipe are likely already sitting in your pantry or refrigerator.
• Healthier alternative: Using Greek yogurt and honey instead of refined sugars makes these a much better choice than standard store-bought muffins.

Ingredients

• 10 oz fresh blueberries
• 1 cup plain flour
• 1/2 cup vanilla-flavored protein powder
• 3/4 cup thick Greek yogurt
• 1/2 cup extra-virgin olive oil
• 2 tbsp honey
• 1 large egg
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pure vanilla extract

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 360°F (180°C). This ensures the oven is at the correct temperature for an even rise as soon as the muffins are placed inside.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the egg, honey, thick Greek yogurt, pure vanilla extract, and extra-virgin olive oil until the mixture is smooth and well-combined.
3. Add Dry Ingredients: Incorporate the plain flour, vanilla-flavored protein powder, baking powder, and baking soda into the wet mixture. Stir gently and stop as soon as the ingredients are combined to avoid overmixing.
4. Fold in the Blueberries: Gently fold the fresh blueberries into the batter using a spatula. Be careful not to crush the berries, as overworking the batter can turn the muffins purple and make the texture mushy.
5. Portion and Bake: Spoon the batter into a lined muffin pan, dividing it evenly to create 12 muffins. Bake in the center of the oven for 15 to 20 minutes, or until a toothpick comes out clean.
6. Cool and Serve: Let the muffins rest in the pan for about 5 minutes before transferring them to a wire rack. This helps them maintain their shape and prevents the bottoms from becoming soggy.

Expert Tips for Success

The type of protein powder you choose is crucial for the final texture. Whey Protein is the best option for light, fluffy muffins. Casein Protein absorbs more liquid and will result in a denser, richer muffin. Plant-Based Protein is excellent for dietary needs but can lead to a heartier, more “earthy” texture.

To prevent blueberries from sinking to the bottom, try tossing them in a tiny bit of flour before folding them into the batter. If you are using frozen blueberries, do not thaw them first, as the excess moisture can ruin the batter consistency.

Avoid overmixing at all costs! Overmixing activates the gluten in the flour, which leads to tough, rubbery muffins. Mix only until the white streaks of flour disappear.

Variations and Substitutions

These Blueberry Protein Muffins are incredibly adaptable to your dietary preferences:

• Flour: You can use whole wheat flour for extra fiber or a 1:1 gluten-free flour blend if needed.
• Fruit: Swap blueberries for raspberries, chopped strawberries, or even dark chocolate chips.
• Oil: If you prefer, you can use melted coconut oil, avocado oil, or melted butter in place of olive oil.
• Sweetener: Maple syrup or agave nectar can be used as a direct replacement for honey.
• Yogurt: Dairy-free yogurt or even mashed banana can work as a substitute for Greek yogurt, though the protein content will change.

Serving Suggestions

These muffins are delicious on their own, but you can elevate them by serving them warm with a small smear of almond butter or peanut butter for extra healthy fats. They also pair perfectly with a cup of black coffee or a cold glass of almond milk. For a more complete breakfast, serve one alongside a side of scrambled egg whites.

Storage, Freezing, and Reheating

Counter Storage: Keep muffins in an airtight container at room temperature for up to 2 days. Place a paper towel at the bottom of the container to absorb excess moisture and keep them from getting soft.

Refrigeration: Store in the fridge for up to one week. Again, the paper towel trick helps maintain the best texture.

Freezing: These are very freezer-friendly! Once completely cool, place them in a freezer-safe bag for up to 3 months. To eat, thaw overnight in the fridge or microwave for 30 seconds.

Nutrition Information

Blueberry Protein Muffins

Finding a protein-packed breakfast that actually tastes good can feel like searching for a needle in a haystack. These Blueberry Protein Muffins are the perfect solution, offering a grab-and-go option that keeps you full until lunch while tasting like a delicious treat rather than health food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Calories: 133

Ingredients Method Notes

Ingredients

  

• 10 oz fresh blueberries
• 1 cup plain flour
• 1/2 cup vanilla-flavored protein powder
• 3/4 cup thick Greek yogurt
• 1/2 cup extra-virgin olive oil
• 2 tbsp honey
• 1 large egg
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pure vanilla extract

Method

 

1. Set your oven to 360°F (180°C). This ensures the oven is at the correct temperature for an even rise as soon as the muffins are placed inside.
2. In a large mixing bowl, whisk together the egg, honey, thick Greek yogurt, pure vanilla extract, and extra-virgin olive oil until the mixture is smooth and well-combined.
   1 large egg, 2 tbsp honey, 3/4 cup thick Greek yogurt, 1 tsp pure vanilla extract, 1/2 cup extra-virgin olive oil
3. Incorporate the plain flour, vanilla-flavored protein powder, baking powder, and baking soda into the wet mixture. Stir gently and stop as soon as the ingredients are combined to avoid overmixing.
   1 cup plain flour, 1/2 cup vanilla-flavored protein powder, 1 tsp baking powder, 1 tsp baking soda
4. Gently fold the fresh blueberries into the batter using a spatula. Be careful not to crush the berries, as overworking the batter can turn the muffins purple and make the texture mushy.
   10 oz fresh blueberries
5. Spoon the batter into a lined muffin pan, dividing it evenly to create 12 muffins. Bake in the center of the oven for 15 to 20 minutes, or until a toothpick comes out clean.
6. Let the muffins rest in the pan for about 5 minutes before transferring them to a wire rack. This helps them maintain their shape and prevents the bottoms from becoming soggy.

Notes

Use Whey Protein for light muffins or Casein for denser ones, and avoid overmixing to prevent a rubbery texture. To prevent blueberries from sinking, coat them in a little flour before folding into the batter.

Frequently Asked Questions