Moist Blueberry Protein Muffins for Easy Meal Prep
Make these moist and fluffy blueberry protein muffins. They are perfect for a healthy breakfast on the go or a satisfying snack when you need quick, high-protein baked goods.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/4 cup maple syrup
- 1 large egg
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, protein powder, baking soda, and salt.
- In a separate medium bowl, mix the Greek yogurt, maple syrup, egg, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, use frozen blueberries without thawing them first.
- You can substitute half the all-purpose flour with oat flour for a more wholesome texture.
- These muffins store well in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week, making them great for meal prep.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg