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Hearty blueberry protein muffins fresh out of the oven

Hearty Blueberry Protein Muffins

These muffins combine wholesome ingredients to deliver a satisfying breakfast option that packs a protein punch, perfect for busy mornings or quick snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour Great source of fiber.
  • 1/2 cup rolled oats Keeps you full longer.
  • 1 scoop protein powder Boosts protein content.
  • 1 teaspoon baking powder Helps the muffins rise.
  • 1/2 teaspoon baking soda Works with yogurt for lift.
  • 1/4 teaspoon salt Balances flavors.
Wet Ingredients
  • 1/4 cup honey or maple syrup Natural sweetener.
  • 1 cup unsweetened almond milk Keeps muffins moist.
  • 1/4 cup Greek yogurt Enhances creaminess.
  • 1 teaspoon vanilla extract Adds depth of flavor.
Add-ins
  • 1 cup fresh or frozen blueberries Provides natural sweetness and antioxidants.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the whole wheat flour, rolled oats, protein powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the honey (or maple syrup), almond milk, Greek yogurt, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry mixture, stirring until just combined to avoid overmixing.
  5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter among the prepared muffin cups, filling each about three-quarters full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Notes

Serve warm with a pat of butter or a drizzle of honey. Muffins can be stored in an airtight container in the refrigerator for about a week or frozen for up to three months.