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
Instructions
- Preheat oven to 360°F (180°C).
- In a large mixing bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
- Add flour, protein powder, baking powder, and baking soda to the wet mixture. Stir gently until just combined—do not overmix.
- Fold in fresh blueberries carefully using a spatula.
- Spoon the batter evenly into a lined muffin pan to make 12 muffins.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.
Notes
- For a vegan version, use flaxseed egg and plant-based yogurt.
- To make them gluten-free, substitute flour with a gluten-free blend.
- Store in an airtight container at room temperature for 2-3 days or refrigerate up to 5 days.
- Freeze for up to 3 months—thaw before serving.
- You can swap olive oil with coconut or vegetable oil.
- Optional add-ins: nuts, seeds, or dark chocolate chips.
- Prep Time: 13 minutes
- Cook Time: 27 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
