Description
Delicious and protein-packed blueberry muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1/2 cup vanilla whey protein powder (or plant-based protein powder)
- 1/2 cup rolled oats, lightly ground
- 1/2 cup brown sugar or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs (or flax eggs)
- 3/4 cup Greek yogurt (or non-dairy yogurt)
- 1/4 cup milk of choice (dairy or plant-based)
- 1/4 cup melted coconut oil or neutral oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
- Whisk together the whole wheat flour, protein powder, ground oats, baking powder, baking soda, brown sugar, and sea salt until evenly combined.
- In a separate bowl, whisk the eggs, Greek yogurt, milk, melted oil, and vanilla extract. Stir in the lemon zest if using.
- Pour the wet ingredients into the dry and fold gently until mostly combined.
- Fold in the blueberries with a light hand.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20–22 minutes, rotating the pan halfway through.
- Test with a toothpick, let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
These muffins can be stored in an airtight container for up to 3 days or refrigerated for up to 7 days. Freeze individual muffins for longer storage.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: blueberry muffins, protein muffins, healthy breakfast