You will love these moist, fluffy Blueberry Protein Muffins packed with flavor and protein. They are perfect for a healthy breakfast on the go or satisfying, guilt-free snacks.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup oat flour
1 scoop vanilla protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain Greek yogurt (2% or full-fat for moisture)
1/4 cup unsweetened applesauce
1/4 cup maple syrup or honey
1 large egg
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)
1 cup fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the all-purpose flour, oat flour, protein powder, baking powder, baking soda, and salt.
In a separate medium bowl, combine the Greek yogurt, applesauce, maple syrup, egg, vanilla extract, and milk. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
Gently fold in the blueberries. If using frozen berries, do not thaw them first.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These are great for meal prep when cooled.
Notes
For extra protein and a richer flavor, use a whey or casein blend protein powder.
To keep these muffins extra moist, avoid over-baking them. Check for doneness right at the 18-minute mark.
Store these high protein muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months for easy grab-and-go breakfast options.