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Homemade Blueberry Protein Muffins Recipe

Homemade Blueberry Protein Muffins Recipe
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★★★★★

4.8 from 19 reviews

These homemade blueberry protein muffins combine fresh blueberries, Greek yogurt, and protein powder to create a nutritious and delicious snack that’s perfect for breakfast or an afternoon pick-me-up. Moist and fluffy with a subtle sweetness, these muffins provide a great source of protein and antioxidants while being easy to make.

Ingredients

Scale

Wet Ingredients

  • 1 large egg
  • 2 tbsp honey
  • 3/4 cup thick Greek yogurt
  • 1/2 cup extra-virgin olive oil
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1 cup plain flour
  • 1/2 cup vanilla-flavored protein powder
  • 1 tsp baking powder
  • 1 tsp baking soda

Fresh Produce

  • 10 oz fresh blueberries

Instructions

  1. Preheat the Oven: Set your oven to 360°F (180°C) to ensure it reaches the right temperature for even baking of the muffins.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until you have a smooth, homogenous mixture.
  3. Combine Dry Ingredients: Add the plain flour, protein powder, baking powder, and baking soda to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain a light texture.
  4. Fold in Blueberries: Using a spatula or spoon, gently fold in the fresh blueberries, ensuring they remain intact for the best texture and appearance.
  5. Fill Muffin Pan: Spoon the batter evenly into a lined muffin pan, filling each cup to make 12 regular-sized muffins.
  6. Bake: Place the muffin pan in the center of the preheated oven and bake for 15-20 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
  7. Cool Muffins: Remove the pan from the oven and let the muffins cool in the pan for a few minutes. Then transfer them to a wire rack or serving plate to cool completely before serving.

Notes

  • Do not overmix the batter; overmixing can lead to dense muffins.
  • Gently fold the blueberries to prevent them from bursting and turning the batter purple and mushy.
  • You can substitute olive oil with melted coconut oil or a neutral vegetable oil if preferred.
  • Ensure your blueberries are fresh and dry to prevent extra moisture in the batter.
  • For gluten-free muffins, use a gluten-free flour blend instead of plain flour.

Nutrition

Keywords: blueberry protein muffins, healthy muffins, protein-packed breakfast, homemade muffins, Greek yogurt muffins

Find it online: https://deliciousdishspot.com/homemade-blueberry-protein-muffins-recipe/