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Blueberry Protein Muffins

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
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.