Description
Deliciously moist blueberry muffins packed with protein, making them perfect for breakfast or a post-workout snack.
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats (old-fashioned)
- 1/2 cup protein powder (vanilla)
- 1/2 cup Greek yogurt
- 1/2 cup milk (or plant-based milk)
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, oats, protein powder, baking powder, baking soda, and salt until combined.
- In another bowl, beat the eggs and mix in Greek yogurt, milk, honey (or syrup), and vanilla until smooth.
- Combine the wet ingredients into the dry ingredients and stir until just mixed. Fold in blueberries carefully.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let muffins cool in the tin for 5–7 minutes, then transfer to a wire rack to cool completely.
Notes
For a lighter crumb, use room-temperature ingredients. If using frozen blueberries, toss them in flour before folding to prevent bleeding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American