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High Protein Blueberry Muffins

High Protein Blueberry Muffins: Easy Recipe for Healthy Mornings

These High Protein Blueberry Muffins are a delicious and healthy option for your mornings, packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 182 kcal

Equipment

  • 12-cup muffin pan
  • Muffin liners
  • Large mixing bowls

Ingredients
  

  • 1.5 cups all purpose flour spooned and leveled
  • 0.5 cups vanilla whey protein powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cups fresh blueberries plus more for topping muffins
  • 1 cups plain Greek yogurt low fat
  • 0.333 cups maple syrup
  • 0.333 cups olive oil canola oil, vegetable oil, or melted butter work too
  • 2 teaspoon vanilla extract
  • 2 large eggs

Instructions
 

  • Line a 12-cup muffin pan with paper or silicone liners and set aside.
  • Position oven rack to the middle and pre-heat to 350 F.
  • Add flour, protein powder, salt, baking powder, and baking soda to a large mixing bowl. Whisk.
  • Add fresh blueberries to dry ingredients. Gently toss with your hands until blueberries are coated in flour mixture. Set aside.
  • In a separate large mixing bowl, add yogurt, maple syrup, olive oil, vanilla extract, and eggs. Whisk until combined and smooth.
  • Pour wet ingredients over dry ingredients. Using a wooden spoon or spatula, fold ingredients and gently stir until just combined. Don't over-mix or your muffins may be tough and dry.
  • Transfer muffin batter to prepared pan, distributing evenly. Press a few fresh blueberries onto the tops of each muffin if desired.
  • Bake for 18-22 minutes or until muffins are set and lightly golden. They're done when a toothpick inserted into the center comes out clean.
  • Let muffins cool in the pan for 10-minutes before transferring to a wire rack. Wait until they're room temperature to eat. Enjoy!

Notes

I highly recommend using silicone muffin liners instead of paper to minimize sticking. Swap all-purpose flour for gluten-free all-purpose flour if needed. I use Leanfit vanilla whey protein powder. Frozen blueberries will work, but don’t let them de-frost before using. They may stain your batter, but they still taste delicious. Substitute maple syrup for honey if needed.

Nutrition

Serving: 1muffinCalories: 182kcalCarbohydrates: 21gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 36mgSodium: 202mgPotassium: 95mgFiber: 1gSugar: 8gVitamin A: 59IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Keyword blueberry, Easy Recipes, Healthy, high protein, muffins
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