If you love muffins and want a healthy boost, you’ll enjoy these Blueberry Protein Muffins! They are delicious, easy to make, and packed with nutrients. Perfect for breakfast or a snack, these muffins combine whole grains and protein.
Why Make This Recipe
Why should you bake Blueberry Protein Muffins? Here are a few great reasons:
- Nutritious: These muffins are made with whole wheat flour and Greek yogurt, making them a healthy choice.
- Protein-Packed: The added protein powder helps keep you feeling full longer.
- Customizable: You can use either fresh or frozen blueberries, making it easy to enjoy year-round.
- Easy to Make: This recipe is straightforward and quick, perfect for anyone, even beginner bakers.
How to Make Blueberry Protein Muffins
Ingredients:
- 1 ¼ cup whole wheat flour
- 1 cup all-purpose flour (plus extra to coat blueberries if using frozen)
- ¼ cup vanilla protein powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup + 1 tablespoon sugar
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- ⅔ cup canola oil
- 1 cup full-fat Greek yogurt
- ¼ cup + 2 tablespoons milk
- 1 ½ cup fresh or frozen blueberries
Directions:
Preheat the Oven: Heat the oven to 375 degrees F. Line a muffin tin with silicone or paper liners.
Mix Dry Ingredients: In a medium bowl, combine whole wheat flour, all-purpose flour, protein powder, baking powder, baking soda, sugar, and salt. Mix well and set aside.
Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the eggs, canola oil, Greek yogurt, and milk until smooth.
Prepare Blueberries (Optional): If using frozen blueberries, toss them in a small bowl with 1 tablespoon of flour to coat them lightly.
Combine Mixtures: Pour the dry ingredients into the wet ingredients. Mix gently until just combined. If your batter seems too thick, feel free to add an extra tablespoon of milk. The batter should be thick but not dry.
Add Blueberries: Carefully fold the blueberries into the batter.
Fill Muffin Cups: Use a large scoop to fill each muffin cup almost to the top, as these muffins do not rise much.
Bake: Bake muffins for 17-21 minutes, or until a toothpick inserted comes out with a few crumbles. The tops should be golden brown.
Cool: Let the muffins cool for about 5 minutes before transferring them to a cooling rack.
How to Serve Blueberry Protein Muffins
These muffins are great warm or at room temperature. They make an excellent breakfast paired with yogurt or a side of fruit. You can also enjoy them as a quick snack on the go.
How to Store Blueberry Protein Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. You can also freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag.
Tips to Make Blueberry Protein Muffins
- Coat Frozen Blueberries: Always coat frozen blueberries in flour to prevent them from sinking in the batter.
- Don’t Overmix: Mix the batter until just combined to keep the muffins fluffy.
- Check Doneness: Keep an eye on them during the last few minutes of baking; ovens can vary.
Variation
Feel free to substitute the blueberries with other fruits like raspberries or chopped bananas. You can also experiment with different flavors of protein powder for variety.
FAQs
1. Can I use almond flour instead of whole wheat flour?
Yes, but the texture and taste will change. You may need to adjust the liquid content.
2. How can I make these muffins gluten-free?
You can use a gluten-free all-purpose flour blend instead of whole wheat and all-purpose flour.
3. Can I reduce the sugar in this recipe?
Absolutely! You can reduce the sugar to suit your taste, but keep in mind it may alter the muffin’s sweetness and texture.
Enjoy your Blueberry Protein Muffins, packed with flavor and nutrition! Perfect for anyone looking for a healthy treat!
Blueberry Protein Muffins
Ingredients
Method
- Preheat the oven to 375 degrees F. Line a muffin tin with silicone or paper liners.
- In a medium bowl, combine whole wheat flour, all-purpose flour, protein powder, baking powder, baking soda, sugar, and salt. Mix well and set aside.
- In a large bowl, whisk together the eggs, canola oil, Greek yogurt, and milk until smooth.
- If using frozen blueberries, toss them in a small bowl with 1 tablespoon of flour to coat them lightly.
- Pour the dry ingredients into the wet ingredients. Mix gently until just combined, adding an extra tablespoon of milk if the batter seems too thick.
- Carefully fold the blueberries into the batter.
- Use a large scoop to fill each muffin cup almost to the top, as these muffins do not rise much.
- Bake muffins for 17-21 minutes, or until a toothpick inserted comes out with a few crumbles and the tops are golden brown.
- Let the muffins cool for about 5 minutes before transferring them to a cooling rack.
