Make these moist, high-protein blueberry muffins. They are simple to prepare and perfect for meal prep or an on-the-go snack when you need a quick, satisfying breakfast.
Author:felixhayes
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup vanilla protein powder
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup plain Greek yogurt
1/4 cup milk (dairy or non-dairy)
2 tablespoons melted coconut oil or vegetable oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt. This mixes your dry ingredients.
In a separate medium bowl, whisk the egg, Greek yogurt, milk, melted oil, and vanilla extract until combined. This is your wet mixture.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a low sugar protein muffins option, substitute the granulated sugar with a zero-calorie sweetener equivalent to 1/4 cup sugar.
These are excellent for meal prep; store cooled muffins in an airtight container at room temperature for up to 3 days or freeze them for later use.
If you want a richer flavor, substitute half the milk with unsweetened almond milk.