Homemade Blueberry Protein Muffins Recipe

Introduction

These homemade blueberry protein muffins are a delicious and nutritious treat, perfect for breakfast or a healthy snack. Packed with fresh blueberries and protein powder, they offer a great balance of flavor and energy to keep you going throughout the day.

Ingredients

• 10 oz fresh blueberries
• 1 cup plain flour
• 1/2 cup vanilla-flavored protein powder
• 3/4 cup thick Greek yogurt
• 1/2 cup extra-virgin olive oil
• 2 tbsp honey
• 1 large egg
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pure vanilla extract

Instructions

1. Step 1: Preheat the oven to 360°F (180°C) to ensure even baking.
2. Step 2: In a large mixing bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth and well blended.
3. Step 3: Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet ingredients. Stir gently just until combined, being careful not to overmix.
4. Step 4: Gently fold the fresh blueberries into the batter with a spatula, taking care not to crush them or overmix.
5. Step 5: Spoon the batter evenly into a lined muffin pan to make 12 muffins. Bake in the center of the oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack or plate to cool completely.

Tips & Variations

• Use frozen blueberries if fresh aren’t available, but do not thaw them to prevent the batter from becoming too wet.
• Swap the olive oil for melted coconut oil for a subtle flavor twist.
• For extra texture, sprinkle some chopped nuts or oats on top before baking.
• To make these muffins dairy-free, replace Greek yogurt with a plant-based yogurt alternative.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat muffins in a microwave for 15-20 seconds or warm them briefly in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute plain flour with whole wheat or a gluten-free flour blend. Just note the texture might be slightly different, and you may need to adjust the liquid amounts accordingly.

Can I add extra protein powder?

You can increase the protein powder slightly, but too much may dry out the muffins. Try adding no more than 2/3 cup total and adjust the wet ingredients if needed to keep the batter moist.

Homemade Blueberry Protein Muffins Recipe

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★★★★★

4.8 from 67 reviews

These Homemade Blueberry Protein Muffins are a nutritious and delicious treat, perfect for breakfast or a snack. Made with fresh blueberries, vanilla-flavored protein powder, and Greek yogurt, they provide a balanced mix of protein, flavor, and moisture. The olive oil keeps them tender, while the use of honey adds natural sweetness without refined sugar. Enjoy wholesome, protein-packed muffins baked to perfection.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 1 large egg
• 2 tbsp honey
• 3/4 cup thick Greek yogurt
• 1 tsp pure vanilla extract
• 1/2 cup extra-virgin olive oil

Dry Ingredients

• 1 cup plain flour
• 1/2 cup vanilla-flavored protein powder
• 1 tsp baking powder
• 1 tsp baking soda

Fruit

• 10 oz fresh blueberries

Instructions

1. Preheat the Oven: Set your oven to preheat at 360°F (180°C). This ensures that the muffins will bake evenly as soon as they’re placed in the oven.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the egg, honey, Greek yogurt, vanilla extract, and extra-virgin olive oil. Whisk the ingredients together until the mixture is smooth and well blended.
3. Add Dry Ingredients: Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently to incorporate all the dry ingredients, mixing only until combined. Avoid overmixing to keep muffins light.
4. Fold in the Blueberries: Gently fold the fresh blueberries into the batter using a spatula or spoon, taking care not to crush the berries. Mix just enough to distribute them evenly without turning the batter purple or mushy.
5. Portion and Bake the Muffins: Spoon the muffin batter into a lined muffin pan, dividing it evenly to make 12 regular-sized muffins. Place the pan in the center of the preheated oven and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve the Muffins: Remove the muffin pan from the oven and allow the muffins to rest in the pan for a few minutes to cool slightly before transferring them to a wire rack or serving plate. This helps them hold their shape and makes them easier to handle.

Notes

• Use fresh blueberries for the best texture and flavor; frozen can be used but may alter the batter consistency slightly.
• Do not overmix the batter to prevent dense muffins.
• Line the muffin pan with paper liners or grease it well to avoid sticking.
• You can substitute vanilla protein powder with your preferred flavor, but vanilla complements the blueberries best.
• Make sure to test cakes by inserting a toothpick to check doneness before removing from the oven.

Keywords: blueberry muffins, protein muffins, healthy muffins, breakfast muffins, Greek yogurt muffins, homemade muffins