Description

These homemade blueberry protein muffins are soft, moist, and naturally sweetened, packed with fresh blueberries and a boost of protein. They make a satisfying breakfast or snack that feels indulgent while supporting balanced eating.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, vanilla protein powder, baking powder, and baking soda until well combined.
In a separate bowl, whisk the Greek yogurt, olive oil, honey, egg, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Carefully fold in the fresh blueberries without breaking them.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 20 to 25 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

Frozen blueberries can be used; fold them in straight from the freezer to reduce excess moisture and color bleeding.

Olive oil can be substituted with melted coconut oil or a neutral vegetable oil.

Unflavored protein powder works well; add a little extra vanilla extract if desired.

Add lemon zest, chia seeds, or chopped nuts for extra flavor and texture.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individually for longer storage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 14 g
Sodium: 220 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 55 mg