Description
These High-Protein Blueberry Muffins are light, fluffy, and bursting with fresh blueberries. They’re made with oat flour, Greek yogurt, and vanilla protein powder to add a boost of protein while keeping the texture moist and tender.
Ingredients
Scale
Dry Ingredients:
- 1 ¼ cups (125g) oat flour (or blended rolled oats)
- ½ cup (50g) vanilla protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional, but recommended)
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs (or flax eggs for vegan option)
- ½ cup (120g) Greek yogurt (or dairy-free yogurt)
- ¼ cup (60ml) almond milk (or any milk of choice)
- ⅓ cup (80ml) honey or maple syrup
- 2 tablespoons olive oil or melted coconut oil
- 1 teaspoon vanilla extract
Mix-ins:
- ¾ cup fresh or frozen blueberries
- 1 tablespoon oat flour (for tossing blueberries to prevent sinking)
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or lightly grease it.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
Step 3: Mix the Wet Ingredients
- In another bowl, whisk the eggs, Greek yogurt, almond milk, honey, oil, and vanilla extract until smooth.
Step 4: Combine the Batter
- Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
- Toss the blueberries with 1 tablespoon of oat flour (this prevents them from sinking).
- Gently fold the blueberries into the batter.
Step 5: Bake the Muffins
- Divide the batter evenly between the 12 muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Step 6: Serve & Enjoy
- Enjoy warm or at room temperature!
- For extra protein, serve with a spread of almond butter or Greek yogurt.
Notes
- If using frozen blueberries, do not thaw them before adding them to the batter.
- For fluffier muffins, let the batter rest for 5 minutes before baking.
- Adjust sweetness by increasing or decreasing the honey or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 140
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg