Go Back
–+ servings
Blueberry Protein Muffins

Blueberry Protein Muffins

Tender, protein-packed muffins studded with juicy blueberries and a hint of cinnamon—ideal for a nourishing breakfast or snack.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 1 cup whole wheat pastry flour
  • 0.5 cup quick oats
  • 0.333 cup vanilla whey protein powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tsp ground cinnamon

Wet Ingredients

  • 2 large eggs
  • 0.5 cup plain Greek yogurt
  • 0.25 cup honey
  • 0.25 cup melted coconut oil
  • 2 tsp vanilla extract
  • milk up to ¾ cup, as needed to thin batter
  • 1 cup blueberries fresh or frozen

Instructions
 

Dry Ingredients

  • Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with paper liners.
  • In a medium bowl, whisk together the whole wheat pastry flour, quick oats, vanilla whey protein powder, baking powder, baking soda, kosher salt, and ground cinnamon until evenly combined.

Wet Ingredients

  • In a separate large bowl, beat the eggs until slightly frothy. Stir in the plain Greek yogurt, honey, melted coconut oil, and vanilla extract until smooth.
  • Pour the dry ingredients into the wet ingredients and gently stir until just combined. If the batter is too thick, add milk 2 tablespoons at a time until it reaches a thick but pourable consistency.
  • Fold in the blueberries, taking care not to overmix to avoid bursting them.
  • Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  • Bake for 18–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  • Allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Let the muffins cool fully before storing to prevent sogginess.
Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
Freeze individually wrapped muffins for up to 3 months; thaw overnight in the fridge.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 8gFat: 7gSugar: 8g
Keyword blueberry muffins, Blueberry Protein Muffins, healthy muffins, protein muffins, whole wheat pastry flour
Tried this recipe?Let us know how it was!