Description
Soft, fluffy, and packed with protein, these homemade blueberry protein muffins are perfect for breakfast, snacks, or post-workout fuel.
Ingredients
1 1/2 cups rolled oats (blended into oat flour)
1 scoop vanilla protein powder
1/2 cup Greek yogurt (or non-dairy yogurt)
2 large eggs
1/4 cup almond milk (or any milk of choice)
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup fresh or frozen blueberries
Optional: 1/4 cup chopped nuts (walnuts or almonds)
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
In a blender or food processor, blend the rolled oats into a fine oat flour.
In a large mixing bowl, combine the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the eggs, Greek yogurt, almond milk, honey (or maple syrup), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the blueberries (and nuts, if using).
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
If using frozen blueberries, don’t thaw them before adding to the batter to prevent them from bleeding into the muffins.
For a dairy-free version, use a non-dairy yogurt and milk.
Store in an airtight container for up to 4-5 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
