Blueberry Protein Muffins Recipe

fluffy blueberry protein muffins cooling on wire rack

Blueberry Protein Muffins Recipe

Fluffy blueberry protein muffins made in just 15 minutes. Packed with fresh blueberries, protein powder, and Greek yogurt for a healthy, high-protein breakfast or snack.

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Course: Breakfast, Snack

Cuisine: American

Prep Time: 15

Cook Time: 20

Resting Time: 5

Total Time: 40

Servings: muffins

Calories: 180kcal

Cost: $8

Equipment

12-cup muffin tin
Digital kitchen scale
Rubber spatula
Wire cooling rack
Mixing bowls
Whisk

Ingredients

Dry Ingredients

1 ½ cups almond flour
1 scoop vanilla whey protein powder (30 g)
½ cup rolled oats ground into flour
2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg

Wet Ingredients

¾ cup plain Greek yogurt
2 large eggs
¼ cup pure maple syrup
¼ cup unsweetened almond milk
2 tablespoon melted coconut oil
1 teaspoon vanilla extract
1 tablespoon lemon zest

Add-ins

1 cup fresh blueberries
2 tablespoon coconut flour for dusting berries

Instructions

Preheat oven to 375°F (190°C); line a 12-cup muffin tin with liners.
Toss blueberries with coconut flour and set aside.
In a mixing bowl, whisk together almond flour, protein powder, oat flour, baking powder, cinnamon, salt, and nutmeg.
In another bowl, whisk Greek yogurt, eggs, maple syrup, almond milk, melted coconut oil, vanilla extract, and lemon zest until smooth.
Fold the wet mixture into the dry ingredients until just combined.
Gently fold in the dusted blueberries.
Divide batter into muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, until golden and a toothpick inserted comes out with moist crumbs.
Let rest in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition