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Healthy blueberry protein muffins on a wooden table

Blueberry Protein Muffins

Easy-to-make, nutritious blueberry muffins packed with protein, perfect for busy mornings or as a healthy snack.
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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: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Rolled Oats For a gluten-free option, use certified gluten-free oats.
  • 1 tsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Baking Soda Provides lightness alongside baking powder.
  • 1 tsp Cinnamon Nutmeg can be used as an alternative.
  • 1/4 tsp Salt Keep it minimal to maintain the muffin's flavor profile.
  • 1 scoop Protein Powder Choose a flavorless or vanilla variety.
Wet Ingredients
  • 1 ripe Banana Acts as a natural sweetener and binds the ingredients.
  • 1/2 cup Honey or Maple Syrup Use agave nectar for a vegan option.
  • 1 cup Greek Yogurt Can be replaced with non-dairy yogurt.
  • 2 large Eggs For a vegan substitute, use flaxseed meal mixed with water.
  • 1 cup Fresh or Frozen Blueberries Feel free to use other berries for a twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a blender, combine oats, banana, honey, Greek yogurt, and eggs until smooth.
  3. In a large bowl, mix the blended ingredients with protein powder, baking powder, baking soda, cinnamon, and salt.
  4. Gently fold in the blueberries, ensuring an even distribution throughout the batter.
  5. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean from the center.
  2. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Allow muffins to cool before storing to prevent sogginess. Experiment with mix-ins like walnuts for added texture.