Blueberry Protein Muffins (with Protein Powder)
These Blueberry Protein Muffins turn the classic baked good into a nutrient-dense, protein-packed treat! Made with wholesome ingredients and no refined sugar, you won’t believe these delicious fluffy muffins are good for you too!
Servings: 12 muffins
Calories: 203kcal
Cost: $7.54 or $0.63/muffin
Ingredients
- 1 ¼ cups whole wheat pastry flour (plus 1 tsp for coating blueberries)
- ½ cup vanilla protein powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ cup plain Greek yogurt
- ⅔ cup coconut sugar (or brown sugar)
- ⅓ cup avocado oil
- ¼ cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh or frozen blueberries (no need to thaw if using frozen)
Instructions
- Preheat your oven to 375° and line a 12-count muffin tin.
- In a medium mixing bowl, mix together the flour, protein powder, baking powder, and baking soda. Set aside.
- In a separate bowl, whisk together the Greek yogurt, coconut sugar, oil, milk, eggs, and vanilla extract. Whisk until no clumps remain.
- Add the dry ingredients and stir until just combined. Set aside.
- In a small bowl, toss the blueberries in 1 tsp flour, add them to the batter, then fold them in until just combined.
- Divide the batter evenly between 12 muffins, then bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!
Notes
Storage Directions
- Storage: Allow muffins to cool completely to room temperature before transferring to an airtight container and storing at room temperature for up to 2-3 days or in the refrigerator for up to 1 week.
- Freezing: Wrap cooled muffins individually in plastic wrap or foil then place in a freezer-safe airtight container and store for up to 3 months. Thaw in the refrigerator overnight before enjoying.
- Use room-temperature ingredients. If possible, bring all the ingredients to room temperature before combining to ensure easy mixing and the best muffin texture.
- Avoid overmixing. When combining the wet and dry ingredients, stir until just combined. This prevents the muffins from becoming dense and tough.
- Coat the blueberries in flour. This simple trick keeps the blueberries from sticking together or sinking in the batter.
- Check for doneness. Test the muffins with a toothpick at the 14-minute mark to avoid over-baking. They are done when the toothpick comes out clean.
Nutrition
Serving: 1muffin | Calories: 203kcal | Carbohydrates: 24g | Protein: 9g | Fat: 9g | Sodium: 199mg | Fiber: 2g
