Description
These soft and wholesome blueberry protein muffins are a nutritious breakfast or snack option. Made with Greek yogurt, protein powder, and whole grains, they deliver a balanced combination of flavor and nutrition while staying light and moist.
Ingredients
1 ¼ cup whole wheat flour
1 cup all-purpose flour
¼ cup vanilla protein powder
1 tablespoon baking powder
½ teaspoon baking soda
½ cup + 1 tablespoon sugar
½ teaspoon salt
2 large eggs, lightly beaten
⅔ cup canola oil
1 cup plain Greek yogurt (full fat preferred)
¼ cup + 2 tablespoons milk
1 ½ cups blueberries (fresh or frozen)
Optional: 1 tablespoon flour for coating frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or silicone muffin cups.
- Mix the dry ingredients. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, protein powder, baking powder, baking soda, sugar, and salt.
- Prepare the wet mixture. In a large bowl, whisk together the eggs, oil, Greek yogurt, and milk until smooth and fully combined.
- Prepare the blueberries. If using frozen blueberries, toss them in a tablespoon of flour to help prevent them from sinking during baking.
- Combine the batter. Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix.
- If the batter appears too thick, add one extra tablespoon of milk to loosen it slightly.
- Fold in the blueberries carefully to avoid crushing them.
- Fill the muffin cups almost to the top with batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack.
- Prep Time: 15 min
- Cook Time: 20 min