Description
These High-Protein Blueberry Muffins are the perfect healthy snack for active lifestyles. Moist, fluffy, and packed with juicy blueberries and protein, they’re ideal for pre- or post-workout fuel, quick breakfasts, or guilt-free snacking any time of day.
Ingredients
- Rolled oats or oat flour
- Protein powder (vanilla or unflavored)
- Baking powder
- Baking soda
- Salt
- Greek yogurt (plain, unsweetened)
- Eggs
- Maple syrup or honey
- Unsweetened almond milk
- Vanilla extract
- Fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients: In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, mix Greek yogurt, eggs, maple syrup (or honey), almond milk, and vanilla extract until smooth.
- Combine: Add wet ingredients to dry and mix until just combined—do not overmix.
- Add Blueberries: Gently fold in blueberries.
- Fill Muffin Tin: Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For a dairy-free version, use plant-based yogurt and flax eggs.
- Toss frozen blueberries in oat flour before adding to prevent bleeding and sinking.
- Add lemon zest, chocolate chips, or chopped nuts for variations.
- Each muffin contains about 8–10g of protein (depending on the protein powder used).
