Description
Delicious and healthy blueberry protein muffins that are perfect for breakfast or a wholesome snack.
Ingredients
Scale
- 1 1/4 cup whole wheat flour
- 1 cup all-purpose flour + extra to coat blueberries
- 1/4 cup vanilla protein powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup + 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2/3 cup canola oil
- 1 cup Greek yogurt, full fat
- 1/4 cup + 2 tablespoons milk
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F and line a muffin tin with silicone or paper liners.
- In a medium bowl, combine whole wheat flour, all-purpose flour, vanilla protein powder, baking powder, baking soda, sugar, and salt. Mix well and set aside.
- In a large mixing bowl, combine the beaten eggs, canola oil, Greek yogurt, and milk. Whisk until smooth and creamy.
- If using frozen blueberries, toss them in 1 tablespoon of flour in a small bowl to coat.
- Pour dry ingredients into wet mixture and mix until just combined. If the batter seems too thick, add an extra tablespoon of milk.
- Gently fold in the blueberries, being careful not to over-mix.
- Use a large scoop to fill each muffin cup almost to the top.
- Bake for 17-21 minutes or until a toothpick comes out with a few moist crumbles.
- Allow muffins to cool for about 5 minutes before transferring to a cooling rack.
Notes
Serve warm for the best flavor. These muffins can be stored in an airtight container for up to a week, or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg