Go Back
High protein blueberry muffins baked with nutritious ingredients

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
Cook Time 20 minutes
Total Time 30 minutes
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.