Blueberry Protein Muffins Recipe

Introduction

Blueberry Protein Muffins are a delicious and nutritious way to start your day or fuel your busy afternoons. Packed with protein and bursting with fresh blueberries, these muffins are both satisfying and wholesome.

Ingredients

• 1 cup oat flour
• 1/2 cup protein powder
• 2 large eggs
• 1/2 cup Greek yogurt
• 1 cup fresh or frozen blueberries
• 1 teaspoon baking powder

Instructions

1. Step 1: In a large bowl, mix together the oat flour, protein powder, and baking powder until well combined.
2. Step 2: In a separate bowl, whisk the eggs and Greek yogurt until smooth and slightly frothy.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined.
4. Step 4: Carefully fold in the blueberries, ensuring they are evenly distributed without overmixing the batter.
5. Step 5: Divide the batter evenly into a muffin tin lined with paper cups or lightly greased.
6. Step 6: Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use frozen blueberries if fresh aren’t available; do not thaw to prevent the batter from turning blue.
• Substitute protein powder with your preferred flavor, such as vanilla or unflavored, to customize the taste.
• Add a teaspoon of cinnamon or lemon zest for extra flavor dimension.
• For a dairy-free option, replace Greek yogurt with a plant-based yogurt.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To refresh, warm muffins in the microwave for 15-20 seconds. You can also freeze them for up to 2 months; thaw overnight in the fridge or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute all-purpose or whole wheat flour, but this will change the texture and nutritional profile slightly.

How do I prevent blueberries from sinking to the bottom?

Toss the blueberries in a small amount of flour before folding them into the batter to help keep them suspended evenly.

Blueberry Protein Muffins Recipe

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★★★★★

4.6 from 62 reviews

Delicious and nutritious Blueberry Protein Muffins are a perfect healthy snack or breakfast option. Made with oat flour, protein powder, and Greek yogurt, these muffins provide a great balance of protein and fiber, while fresh blueberries add a burst of natural sweetness and antioxidants. These muffins are easy to prepare and bake to a moist, tender texture, making them ideal for anyone looking to fuel their day with a wholesome treat.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup oat flour
• 1/2 cup protein powder (vanilla or unflavored)
• 1 teaspoon baking powder

Wet Ingredients

• 2 large eggs
• 1/2 cup Greek yogurt

Fruit

• 3/4 cup fresh or frozen blueberries

Instructions

1. Prepare Dry Ingredients: In a large bowl, mix together the oat flour, protein powder, and baking powder until well combined, ensuring the leavening agent is evenly distributed.
2. Whisk Wet Ingredients: In a separate bowl, beat the eggs and then whisk in the Greek yogurt until smooth and creamy, forming a consistent wet mixture.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl, gently folding them together with a spatula or spoon to create a thick batter without overmixing to keep the muffins tender.
4. Add Blueberries: Carefully fold the blueberries into the batter, ensuring they are evenly distributed throughout while preserving their shape.
5. Bake the Muffins: Preheat your oven to 350°F (175°C). Spoon the batter into a muffin tin lined with paper cups or greased. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
6. Cool and Serve: Allow muffins to cool in the pan for about 5 minutes, then remove to a wire rack to cool completely before serving or storing.

Notes

• For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
• Ensure blueberries are gently folded to prevent color bleeding throughout the batter.
• Use vanilla-flavored protein powder to add extra sweetness if desired.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
• Oat flour can be made at home by grinding rolled oats in a food processor until fine.

Keywords: blueberry protein muffins, healthy muffins, oat flour muffins, high protein snacks, breakfast muffins, easy baking recipes