Blueberry protein muffins
Make delicious and healthy Blueberry Protein Muffins with this easy recipe! Perfect for a nutritious snack or breakfast on the go.
Ingredients
- 1 cup rolled oats blended into oat flour
- 1 scoop 30g vanilla or unflavored protein powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon optional
- 2 large eggs
- 1/2 cup Greek yogurt plain or vanilla
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk or milk of choice
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon chia seeds or flaxseeds for added fiber
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
Step 2: Make Oat Flour
- Blend 1 cup of rolled oats in a blender or food processor until it turns into a fine flour.
Step 3: Mix Dry Ingredients
- In a large mixing bowl, combine:
- Oat flour
- Protein powder
- Baking powder
- Baking soda
- Salt
- Cinnamon (if using)
Step 4: Combine Wet Ingredients
- In another bowl, whisk together:
- Eggs
- Greek yogurt
- Honey or maple syrup
- Vanilla extract
- Almond milk
Step 5: Combine Wet & Dry
- Pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix.
Step 6: Add Blueberries
- Gently fold in the blueberries. If using frozen berries, toss them in a teaspoon of oat flour first to prevent sinking.
Step 7: Fill Muffin Tin
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Step 8: Bake
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool & Enjoy
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!
Notes
Nutrition Information (Per Muffin)
- Calories: 180 kcal
- Protein: 9 g
- Total Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 22 g
- Sugar: 10 g
- Fiber: 3 g
- Sodium: 140 mg