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Moist Blueberry Protein Muffins for a Nutritious Breakfast

A blueberry protein muffin cut in half showing the moist, berry-filled interior on a light plate.
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Make these moist blueberry protein muffins for a healthy breakfast or post-workout snack. They use Greek yogurt and protein powder for a high-protein, low-sugar result that is perfect for meal prep.

Ingredients

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  • 1 cup all-purpose flour
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk (any kind)
  • 1 large egg
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, mix the Greek yogurt, milk, egg, maple syrup, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer-friendly muffins, allow them to cool completely before placing them in an airtight, freezer-safe bag. Thaw overnight or reheat from frozen for 30 seconds in the microwave.
  • You can substitute vanilla protein powder with unflavored protein powder and add 1/2 teaspoon of extra vanilla extract.
  • These muffins are excellent for a grab and go breakfast or a post workout snack.

Nutrition

Find it online: https://dishicious.com/easy-blueberry-protein-muffins-recipe/