Homemade Blueberry Protein Muffins Recipe

Why You’ll Love This Recipe

If you’re a fan of blueberries and protein-packed snacks, these muffins are for you! The combination of fresh blueberries, thick Greek yogurt, and vanilla-flavored protein powder creates a moist, flavorful muffin that’s perfect for breakfast or a snack. The addition of olive oil helps keep these muffins soft, while honey gives them a slight sweetness, balancing the tang of Greek yogurt. Best of all, they are simple to make with ingredients you probably already have in your pantry.

Ingredients

• 10 oz fresh blueberries

• 1 cup plain flour

• 3/4 cup thick Greek yogurt

• 1/2 cup extra-virgin olive oil

• 2 tbsp honey

• 1 large egg

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp pure vanilla extract

• 1/2 cup vanilla-flavored protein powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Set your oven to preheat at 360°F (180°C). This ensures that the muffins will bake evenly as soon as they’re placed in the oven.

2. In a large mixing bowl, combine the egg, honey, Greek yogurt, vanilla extract, and olive oil. Whisk the ingredients together until the mixture is smooth and well blended.

3. Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently to incorporate all the dry ingredients, mixing only until combined. Be careful not to overmix, as this can make the muffins dense.

4. Gently fold the fresh blueberries into the batter using a spatula or spoon, taking care not to crush the berries. I always try to turn the mixture just enough to distribute the blueberries—overmixing can make the muffins purple and mushy.

5. Spoon the muffin batter into a lined muffin pan, dividing it evenly to make 12 regular-sized muffins.

6. Place the pan in the center of the preheated oven and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove the muffin pan from the oven and allow the muffins to rest in the pan for a few minutes to cool slightly before transferring them to a wire rack or serving plate. This helps them hold their shape and makes them easier to handle.

Servings and Timing

• Servings: 12 muffins

• Prep Time: 13 minutes

• Cook Time: 27 minutes

• Total Time: 40 minutes

Variations

• Vegan Version: Replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and substitute the Greek yogurt with a plant-based alternative like coconut yogurt.

• Gluten-Free Version: Use a gluten-free flour blend instead of regular flour for a gluten-free muffin.

• Add-ins: You can experiment with other add-ins such as chopped nuts, seeds, or even a handful of dark chocolate chips for a different twist.

Storage/Reheating

• Storage: Store these muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to 5 days.

• Reheating: To enjoy these muffins warm, simply pop them in the microwave for 10-15 seconds or reheat in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

1. Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but be sure to fold them gently into the batter to prevent the color from bleeding into the muffins.

2. Can I substitute the olive oil with another oil?

Yes, you can substitute the olive oil with coconut oil or vegetable oil, but olive oil adds a nice mild flavor to the muffins.

3. How can I make these muffins sweeter?

If you prefer sweeter muffins, add an extra tablespoon of honey or a little bit of maple syrup to the batter.

4. Can I make these muffins ahead of time?

Yes! These muffins store well and can be made ahead. They are great for meal prep and can be enjoyed throughout the week.

5. Are these muffins high in protein?

Yes, thanks to the addition of protein powder and Greek yogurt, these muffins are a great source of protein.

6. Can I use flavored protein powder?

Yes, flavored protein powders will work as long as they complement the flavors in the muffins. Vanilla protein powder is ideal, but chocolate or berry-flavored protein powders could add an interesting twist.

7. Can I reduce the amount of oil used in the recipe?

While you can reduce the oil slightly, keep in mind that it helps keep the muffins moist. Reducing the oil may result in a denser texture.

8. How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs clinging to it. If it comes out wet, they need more time.

9. Can I freeze these muffins?

Yes, these muffins freeze well! Allow them to cool completely, then wrap them tightly in plastic wrap or store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave before enjoying.

10. Can I add other fruits to these muffins?

Absolutely! Feel free to experiment with other fruits like raspberries, blackberries, or chopped apples. Just keep the overall amount of fruit similar to the recipe.

Conclusion

These homemade blueberry protein muffins are a perfect balance of nutrition and taste. Packed with protein and bursting with fresh blueberry flavor, they make a great addition to your meal plan. Whether you enjoy them as a breakfast treat or a snack, these muffins are sure to become a favorite in your kitchen. Enjoy!