Ingredients
10 oz blueberries (fresh or frozen)
1 cup flour (all-purpose, whole wheat, or gluten-free blend)
1/2 cup vanilla protein powder
3/4 cup yogurt (regular or dairy-free)
1/3 cup olive oil or neutral oil of choice
2–3 tablespoons honey or maple syrup
1 large egg (or flax/chia egg)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Instructions
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Preheat the oven to 360°F (180°C). Line a muffin tin or lightly grease it.
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In a large bowl, whisk together the egg, sweetener, yogurt, oil, and vanilla extract until smooth.
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Add the flour, protein powder, baking powder, and baking soda. Stir gently until just combined.
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Fold in the blueberries carefully.
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Divide the batter evenly among the muffin cups, filling each about three-quarters full.
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Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Lightly coating the blueberries in flour helps prevent them from sinking.
- Avoid overmixing the batter to keep the muffins light and tender.
- Baking times may vary depending on the type of protein powder used.
- Prep Time: 15 min
- Cook Time: 20 min