Blueberry Protein Muffins
These Blueberry Protein Muffins are high in protein, naturally sweet, moist, and perfect for women 40 and over. Made with Greek yogurt, vanilla protein powder, and blueberries, they offer a satisfying, wholesome breakfast or snack.
Equipment
- 12-cup muffin tin
- silicone or paper liners
- Two mixing bowls
- whisk
- Spatula
- Wire rack
Ingredients
- Dry Ingredients:
- 1 cup whole wheat flour
- ¾ cup all-purpose flour
- 1 scoop about 30g vanilla protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup sugar or natural sweetener of choice
- Wet Ingredients:
- 2 large eggs room temperature
- ⅓ cup canola oil or light olive oil
- ¾ cup plain Greek yogurt
- ½ cup milk room temperature, whole milk preferred
- 1 teaspoon vanilla extract
- Mix-ins:
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour for coating blueberries, if using frozen
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, protein powder, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk together eggs, oil, Greek yogurt, milk, and vanilla extract until smooth.
- If using frozen blueberries, toss them with 1 tablespoon of flour.
- Gently fold wet ingredients into dry ingredients; avoid overmixing.
- Carefully fold in blueberries.
- Fill each muffin cup almost to the top with batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Measure flour using the spoon and level method for best results.
Do not overmix batter to keep muffins light and fluffy.
Use room temperature ingredients for even mixing.
Muffins can be stored at room temperature for 2 days, refrigerated for 5-6 days, or frozen for up to 3 months.
Reheat in the microwave, oven, or air fryer for best texture.