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Blueberry Protein Muffins

Blueberry Protein Muffins for a Energizing Start to Your Day

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Delicious Blueberry Protein Muffins offering a nutritious breakfast option packed with protein and flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Fresh Blueberries Use fresh for best results or frozen.
  • 1 cup Plain Flour Substitute with whole wheat or gluten-free if needed.
  • 1 cup Thick Greek Yogurt Swap in non-dairy yogurt for vegan option.
  • 1/4 cup Extra-Virgin Olive Oil Melted coconut oil or unsweetened applesauce can be used.
  • 1/4 cup Honey Maple syrup or agave can be alternatives.
  • 1 large Egg For a vegan option, use a flax egg.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pure Vanilla Extract

Equipment

  • Oven
  • Muffin pan
  • Mixing Bowl
  • whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Instructions
  1. Preheat your oven to 360°F (180°C) and prepare a muffin pan.
  2. In a large bowl, whisk together egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
  3. Sift together flour, baking powder, and baking soda in a separate bowl, then fold into wet mixture until just combined.
  4. Gently fold in the fresh blueberries, ensuring they're evenly distributed.
  5. Fill each muffin cup about three-quarters full with batter.
  6. Bake for 15-20 minutes, or until a toothpick comes out clean.
  7. Let muffins cool for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week. They can also be frozen for up to 3 months.

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