High Protein Blueberry Muffins

The Perfect Morning Treat 😋

Ever popped a warm blueberry muffin in your mouth, and it felt like a hug from the inside? These High Protein Blueberry Muffins are not just your average bakery fare — they’re like a breakfast superhero! Packed with protein and bursting with juicy blueberries, they’re perfect for busy mornings or cozy brunches. Plus, they’re super simple to whip up, which means you can satisfy your muffin cravings without sacrificing your wellness goals.

Why Make This Recipe

Why will you love these muffins? Here’s the scoop:

• Easy Cleanup: You only need one bowl for mixing — yes, please! Who wants to do dishes on a Saturday morning?

• Family-Friendly: Everyone from toddlers to grandparents will devour these little gems. It’s like a muffin party in your mouth!

• Healthy Goodness: With Greek yogurt and oats, they’re way better than anything you’d buy at the store. Seriously, your body will thank you later.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup rolled oats
• 1 cup Greek yogurt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1/4 cup protein powder (optional)

Directions

Time to get baking! Just follow these simple steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.

2. In a bowl, combine the rolled oats, Greek yogurt, eggs, honey or maple syrup, and vanilla extract. Mix well.

3. In another bowl, whisk together the baking powder, baking soda, salt, and protein powder if using.

4. Gradually combine the dry ingredients with the wet ingredients until just mixed.

5. Gently fold in the blueberries.

6. Divide the batter evenly among the muffin cups.

7. Bake for 18-20 minutes or until a toothpick comes out clean.

8. Let cool before serving.

How to Make High Protein Blueberry Muffins (Overview)

Making these muffins is a breeze! You start by mixing the wet ingredients. Then, whisk your dry ingredients separately and toss them together. Pro tip: Don’t overmix! A few lumps are totally fine. Finally, fold in those gorgeous blueberries, scoop the batter into your muffin tin, and let the oven work its magic. Easy peasy, right?

How to Serve High Protein Blueberry Muffins

Picture this: a golden-brown muffin with sweet blueberries spilling from every bite. You can serve these delicious muffins warm or at room temperature. Drizzle a bit of honey or even a dollop of Greek yogurt on top for an extra treat! Pair it with a warm cup of coffee or tea, and you’ve got yourself a cozy little breakfast moment.

How to Store High Protein Blueberry Muffins

Storing these muffins is as easy as making them! Keep them in an airtight container in the fridge for about 5 days. Or, if you’re a meal prep wizard, freeze them for up to 3 months. Just pop one in the microwave for a quick breakfast. Who doesn’t love a little instant muffin magic?

Tips to Make High Protein Blueberry Muffins

Here are some quick insider tricks:

1. Use old-fashioned oats for that perfect chewy texture.
2. Want a sweeter muffin? Add an extra tablespoon of honey — just don’t tell your dentist!
3. If using frozen blueberries, toss them in a bit of flour before folding them in to prevent them from sinking.
4. Swap out the honey for maple syrup for a different flavor twist.
5. Don’t skip the protein powder unless you want your muffin to be the equivalent of a sad little pancake.

Variation

Feeling adventurous? You can easily make these muffins vegan by swapping out eggs for flax eggs or applesauce and using dairy-free yogurt and sweeteners. Want a flavor boost? Add a dash of cinnamon or a sprinkle of lemon zest for zesty goodness!

FAQs

Can I use quick oats instead of rolled oats?
Yes, but it might change the texture a bit. Rolled oats give that chewy bite we love!

How long do these muffins last in the freezer?
Up to 3 months! Just let them cool completely before freezing.

Can I add nuts or seeds?
Absolutely! Chopped walnuts or chia seeds can add a crunch. Just make sure not to overdo it!

📌 Pin this recipe for your next cozy dinner night!

High Protein Blueberry Muffins

Deliciously healthy blueberry muffins packed with protein, perfect for busy mornings or cozy brunches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup rolled oats Use old-fashioned oats for the best texture.
• 1 cup Greek yogurt Can use dairy-free yogurt for a vegan option.
• 2 large eggs Substitute with flax eggs or applesauce for a vegan option.
• 1/4 cup honey or maple syrup For a sweeter muffin, add extra honey.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup protein powder Optional, but recommended for added protein.

Fruits

• 1 cup fresh or frozen blueberries Toss frozen blueberries in a bit of flour to prevent sinking.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a bowl, combine the rolled oats, Greek yogurt, eggs, honey or maple syrup, and vanilla extract. Mix well.
3. In another bowl, whisk together the baking powder, baking soda, salt, and protein powder if using.
4. Gradually combine the dry ingredients with the wet ingredients until just mixed.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let cool before serving.

Notes

Store these muffins in an airtight container in the fridge for about 5 days, or freeze them for up to 3 months. Reheat in the microwave for a quick breakfast.