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Blueberry Protein Muffins

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Warm, tender muffins studded with juicy blueberries and boosted with protein powder, perfect for breakfasts or post-workout snacks.

Ingredients

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  • 1 cup all-purpose flour (can substitute gluten-free flour blend)
  • 1/2 cup protein powder (whey or plant-based)
  • 1/2 cup granulated sugar (or coconut sugar, adjust liquids)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk (dairy or plant milk)
  • 1/4 cup vegetable oil (or melted coconut oil; or 1/4 cup Greek yogurt)
  • 2 large eggs
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
  2. Whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk the milk, vegetable oil, eggs, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined.
  5. Fold in the blueberries gently without crushing them.
  6. Divide the batter into the muffin cups, filling each about two-thirds full.
  7. Bake for 18–20 minutes or until a toothpick comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If protein powder is flavored, reduce sugar to taste. For moister muffins, replace up to 1/4 cup milk with yogurt.

Find it online: https://www.mealbreeze.com/blueberry-protein-muffins/