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–+ servings
Patricia Krouse

Hearty Blueberry Protein Muffins

Deliciously nutritious muffins packed with protein and juicy blueberries, perfect for breakfast or a healthy snack.
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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: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1/2 cup protein powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup Greek yogurt Can substitute with other yogurt or applesauce.
  • 1/2 cup milk Can use plant-based milk.
  • 1/3 cup honey or maple syrup Agave can be used as a substitute.
  • 2 large eggs
  • 1 tsp vanilla extract
Fruits
  • 1 cup fresh or frozen blueberries Either works well.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the whole wheat flour, rolled oats, protein powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the Greek yogurt, milk, honey (or maple syrup), eggs, and vanilla extract until smooth.
  4. Carefully pour the wet ingredients into the dry mixture, stirring just until combined. Gently fold in the blueberries.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 5g

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for about a week. Muffins can be frozen for up to 3 months.

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