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Delicious hearty blueberry protein muffins on a rustic wooden table

Hearty Blueberry Protein Muffins

Delicious muffins combining blueberries with protein, perfect for breakfast and snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
Wet Ingredients
  • 1 cup Greek yogurt
  • 1/4 cup honey or maple syrup Both can be used depending on personal preference.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Fruit Addition
  • 1 cup fresh or frozen blueberries Frozen blueberries may make the batter slightly more liquid.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick cooking spray.
  2. In a large bowl, mix the rolled oats, Greek yogurt, almond flour, protein powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the honey (or maple syrup), eggs, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients, mixing until just combined.
  5. Fold in the blueberries gently.
  6. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cool for a few minutes before transferring to a wire rack.

Notes

Serve with a dollop of Greek yogurt or a drizzle of honey. These can be customized with different fruits or mix-ins based on your preferences. Store in an airtight container for up to 5 days or freeze for up to 3 months.