Ingredients
10 oz fresh or frozen blueberries
1 cup all-purpose flour (or whole wheat/gluten-free)
1/2 cup vanilla-flavored protein powder
3/4 cup Greek yogurt (or dairy-free/mashed banana)
1/2 cup olive oil (or coconut/avocado oil)
2 tbsp honey (or maple syrup/agave)
1 large egg (or flax/chia egg for vegan)
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
Instructions
- Preheat oven to 360°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together egg, honey, Greek yogurt, olive oil, and vanilla extract until smooth.
- Add flour, protein powder, baking powder, and baking soda. Stir gently until just combined.
- Fold in blueberries carefully to avoid crushing.
- Divide batter evenly into 12 muffin cups. Bake 15–20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Toss blueberries in a little flour before adding to batter to prevent sinking.
- Protein muffins bake faster than regular muffins—check for doneness around 18 minutes.
- Adjust protein powder type and amount to maintain the correct texture.
- Prep Time: 15 min
- Cook Time: 30 min