Homemade Blueberry Protein Muffins Recipe
These Homemade Blueberry Protein Muffins are a nutritious and delicious breakfast or snack option. Packed with fresh blueberries and vanilla-flavored protein powder, they offer a perfect balance of natural sweetness, protein, and healthy fats from Greek yogurt and olive oil. Moist and fluffy with a subtle vanilla aroma, these muffins are easy to make and perfect for a wholesome start to your day or a post-workout treat.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Wet Ingredients
- 1 large egg
- 2 tbsp honey
- 3/4 cup thick Greek yogurt
- 1 tsp pure vanilla extract
- 1/2 cup extra-virgin olive oil
Dry Ingredients
- 1 cup plain flour
- 1/2 cup vanilla-flavored protein powder
- 1 tsp baking powder
- 1 tsp baking soda
Fruit
- 10 oz fresh blueberries
Instructions
- Preheat the Oven: Set your oven to preheat at 360°F (180°C). This ensures the muffins bake evenly as soon as they’re placed inside.
- Mix the Wet Ingredients: In a large mixing bowl, combine the egg, honey, Greek yogurt, vanilla extract, and olive oil. Whisk until the mixture is smooth and well blended.
- Add Dry Ingredients: Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently just until combined to avoid overmixing and making the muffins dense.
- Fold in the Blueberries: Gently fold the fresh blueberries into the batter with a spatula or spoon, being careful not to crush the berries so the muffins maintain a nice texture and color.
- Portion and Bake the Muffins: Spoon the batter evenly into a lined muffin pan for 12 regular-sized muffins. Place the pan in the center of the preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve the Muffins: Remove the muffin pan from the oven and let the muffins cool slightly in the pan for a few minutes before transferring to a wire rack or plate to cool completely and serve.
Notes
- Be careful not to overmix the batter once the dry ingredients are added to keep the muffins light and fluffy.
- Gently folding in the blueberries helps prevent them from bursting and turning the batter purple and mushy.
- You can substitute the vanilla protein powder with unflavored or other flavored protein powders as per preference.
- These muffins freeze well; store them in an airtight container in the freezer for up to 2 months.
- Use fresh blueberries for best flavor and texture; frozen berries can be used but may alter the moisture content.
Keywords: blueberry muffins, protein muffins, healthy muffins, homemade muffins, breakfast muffins, Greek yogurt muffins, low fat muffins
