There is something so refreshing about a bright, berry-filled breakfast on a sunny spring morning. You deserve a morning meal that actually keeps you full and satisfied. These blueberry protein muffins are the perfect solution for your busy family schedule.
It can be hard to find a breakfast that feels like a treat. Most muffins leave you feeling hungry just an hour later. These are different because they are packed with wholesome ingredients that fuel your body.
Why You’ll Love This Recipe
This recipe is a winner because it balances nutrition with incredible flavor. You get plenty of protein from Greek yogurt and vanilla whey powder. These are perfect for a healthy reset after a busy weekend.
Your kids will love the sweet, juicy berries in every single bite. They are budget-friendly and use simple pantry staples you already own. You can feel good about serving these to your family every day.
Simple Method
Making these muffins is a simple two-bowl process that anyone can master. You just mix the dry ingredients and then whisk the wet ones. Even if you are new to baking, this easy method works perfectly.
It takes only 15 minutes to prep before they go in the oven. You do not need any fancy equipment or professional skills. This recipe is designed to be stress-free for your busy morning routine.
Simple Ingredients
These muffins use fresh, seasonal produce and simple pantry items for the best taste.
- 2 cups (220g) oat flour
- 2 scoops (60g) vanilla whey protein powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup (170g) plain non-fat Greek yogurt
- 1/3 cup (80ml) pure maple syrup
- 2 large eggs, room temperature
- 1/4 cup (60ml) unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 cup (150g) fresh blueberries
Step-by-Step
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper or silicone liners.
- In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, and salt until thoroughly combined.
- In a separate medium bowl, whisk the Greek yogurt, maple syrup, eggs, almond milk, and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; avoid over-mixing to maintain a light texture.
- Gently fold the blueberries into the batter, ensuring even distribution without crushing the fruit.
- Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these muffins warm with a little bit of almond butter. They are wonderful for meal prep throughout the busy work week. Pack them in lunchboxes for a nutritious treat that kids enjoy.
Enjoy one with your morning coffee for a peaceful start. You can even crumble them over Greek yogurt for a protein-packed bowl. They are versatile enough for any breakfast or snack occasion.
Keep It Fresh
Store your muffins in an airtight container at room temperature for two days. For longer storage, keep them in the fridge for up to a week. These muffins are also freezer-friendly for up to three months.
Reheat them in the microwave for 20 seconds for that fresh-baked taste. This makes them perfect for quick mornings when you are in a rush. You will always have a healthy option ready to go.
Recipe Tips
- Don’t skip the step of using room temperature eggs for a better rise.
- Avoid over-mixing the batter to keep the muffins light and tender.
- Toss your blueberries in a teaspoon of flour to prevent them from sinking.
- Use silicone muffin liners for the easiest cleanup and no sticking.
- Check the muffins at 18 minutes to ensure they stay perfectly moist.
- Try using garden-fresh berries during the peak of spring for the best flavor.
- Measure your oat flour by weight to get the most accurate results.
Ways to Switch It Up
- Swap the blueberries for dark chocolate chips for a decadent treat.
- Add a teaspoon of lemon zest for a bright, citrusy flavor profile.
- Use frozen berries if fresh ones are not in season yet.
- Substitute the maple syrup with honey for a different natural sweetness.
FAQs
Can I use a different type of protein powder?
Yes, but whey protein works best for the texture of these muffins. Plant-based powders can sometimes make the muffins a bit drier. Stick to vanilla flavor for the best results.
How do I make my own oat flour?
Simply pulse rolled oats in a high-speed blender until they reach a fine powder. It is a budget-friendly way to get flour for your baking. Make sure to measure it after blending.
I hope these blueberry protein muffins bring a little joy to your morning routine. You deserve a breakfast that makes you feel strong and energized all day long. Happy baking, friends!
— Katie Wood
Ingredients
- 2 cups (220g) oat flour
- 2 scoops (60g) vanilla whey protein powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup (170g) plain non-fat Greek yogurt
- 1/3 cup (80ml) pure maple syrup
- 2 large eggs , room temperature
- 1/4 cup (60ml) unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 cup (150g) fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper or silicone liners.
- In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, and salt until thoroughly combined.
- In a separate medium bowl, whisk the Greek yogurt, maple syrup, eggs, almond milk, and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; avoid over-mixing to maintain a light texture.
- Gently fold the blueberries into the batter, ensuring even distribution without crushing the fruit.
- Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
