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Protein-Packed Blueberry Muffins

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Moist and protein-rich blueberry muffins perfect for breakfast or a snack, featuring Greek yogurt and vanilla protein powder for a nutritious boost.

Ingredients

Scale
  • 10 oz fresh blueberries (or frozen; do not thaw)
  • 1 cup all-purpose flour
  • 1/2 cup vanilla-flavored protein powder (whey, casein, or plant-based)
  • 3/4 cup thick Greek yogurt (full-fat or 2% for best texture)
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp honey (maple syrup for vegan adjustment)
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat oven to 360°F (180°C). Line a 12-cup muffin pan with paper liners.
  2. Whisk the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth and uniform.
  3. Add the flour, protein powder, baking powder, and baking soda to the wet mixture. Stir gently until just combined—small streaks of flour are fine.
  4. Fold the blueberries into the batter with a spatula, being gentle to avoid crushing them.
  5. Spoon the batter evenly into 12 muffin cups, filling each about 3/4 full.
  6. Bake for 15–20 minutes, until the tops are golden and a toothpick comes out clean.
  7. Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For gluten-free, try a 1:1 GF flour blend. Adjust yogurt if needed when using plant-based protein powder.

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