Description
These blueberry protein muffins are the ideal grab-and-go breakfast or post-workout snack. Moist, fluffy, and packed with fresh blueberries and protein, they strike the perfect balance between nourishing and satisfying. Plus, they’re easy to bake in batches for the week ahead.
Ingredients
1 cup rolled oats
1 cup plain Greek yogurt
2 large eggs
1/3 cup honey or maple syrup
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1/2 cup vanilla protein powder
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a blender or mixing bowl, combine oats, yogurt, eggs, sweetener, and vanilla until smooth.
Add protein powder, baking soda, baking powder, and salt. Blend or stir just to combine.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can swap blueberries for raspberries or chopped strawberries.
Use plant-based yogurt and protein powder to make it dairy-free.
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1muffin
- Calories: 145
- Sugar: 8g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
Keywords: high protein muffins, healthy blueberry muffins, easy breakfast muffins