Hearty Blueberry Protein Muffins
Delicious and nutritious muffins packed with fresh blueberries, oats, and protein, perfect for breakfast, snacks, or post-workout treats.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup protein powder (vanilla or unflavored) Choose your preferred flavor
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- 1 cup Greek yogurt
- 1/4 cup honey or maple syrup Use honey for a sweeter option
- 2 large eggs Room temperature preferred
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh or frozen blueberries Do not thaw if using frozen
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, mix the rolled oats, Greek yogurt, almond flour, protein powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the honey (or maple syrup), eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, mixing until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
- Serve warm with a dusting of powdered sugar or a dollop of Greek yogurt.
Notes
These muffins can be customized with spices like cinnamon or nutmeg. For storage, keep in an airtight container in the refrigerator for up to 5 days, or wrap individually and freeze for up to 3 months.