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–+ servings
Blueberry Protein Muffins

Blueberry Protein Muffins for Cozy, Healthy Mornings

Start your day right with these Blueberry Protein Muffins, perfect for a nutritious breakfast on busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Fresh Blueberries or frozen without thawing
  • 1.5 cups Plain Flour substitute with almond or gluten-free flour for gluten-free version
  • 1 cup Thick Greek Yogurt or non-dairy yogurt
  • 1/4 cup Extra-Virgin Olive Oil or melted coconut oil
  • 1/4 cup Honey or maple syrup for vegan option
  • 1 large Egg or flax egg for vegan option
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract optional
  • 1 scoop Vanilla-Flavored Protein Powder or unflavored powder

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Blueberry Protein Muffins
  1. Preheat your oven to 360°F (180°C) and prepare your muffin pan.
  2. In a large bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth. This should take about 2–3 minutes.
  3. In another bowl, sift together the plain flour, protein powder, baking powder, and baking soda until well blended.
  4. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
  5. Fold in the fresh blueberries without crushing them.
  6. Spoon the batter into the muffin pan, filling each cavity about two-thirds full.
  7. Bake the muffins for 15-20 minutes, checking for doneness at 15 minutes.
  8. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container for up to 2 days or in the fridge for a week. They can also be frozen for up to 3 months.

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