Spring mornings are finally here. You need a breakfast that feels fresh and light. These Blueberry Protein Muffins are the perfect way to start your day.
They are soft, golden, and bursting with juicy berries. You get a boost of protein without any stress. Your whole family will love these nutritious treats.
Why These Blueberry Protein Muffins Work
These muffins are a total lifesaver for busy families. They are budget-friendly and use simple pantry staples. You can whip them up in minutes.
The Greek yogurt keeps them incredibly moist and tender. Oat flour provides a hearty, filling base for your morning. This recipe is perfect for weekly meal prep routines.
Simple Method
Making these muffins is as easy as it gets. You just need two bowls and a muffin tin. No fancy equipment is required for this beginner-friendly recipe.
Even if you are new to baking, you can do this. The batter comes together quickly and smells amazing. You will have fresh muffins ready in no time.
Ingredients You’ll Need
These muffins use fresh spring produce and healthy staples you likely already have.
- 2 cups oat flour
- 2 scoops vanilla whey protein powder
- 1/2 cup Greek yogurt, plain non-fat
- 2 large eggs
- 1/4 cup maple syrup
- 1/2 cup almond milk, unsweetened
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a large bowl, whisk together the oat flour, protein powder, baking powder, and baking soda.
- In a separate bowl, combine eggs, Greek yogurt, maple syrup, almond milk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fold in the blueberries carefully to avoid crushing.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve these muffins warm with a little bit of butter. They pair perfectly with your favorite morning coffee or tea. You can also enjoy them with extra Greek yogurt.
Pack them into lunchboxes for a kid-approved snack at school. They are great for a quick post-workout bite too. Set them on the table for a leisurely weekend brunch.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. They will stay fresh for up to two days. For longer storage, keep them in the fridge for five days.
These muffins are also freezer-friendly for up to three months. Simply thaw one overnight for an easy breakfast. Reheat in the microwave for 15 seconds to enjoy them warm.
Tips for Best Results
- Don’t skip greasing your muffin tin thoroughly.
- Avoid overmixing the batter to keep them fluffy.
- Use fresh blueberries for the best spring flavor.
- Toss berries in a little flour to prevent sinking.
- Check for doneness with a toothpick at 18 minutes.
- Let them cool slightly so they don’t break apart.
Easy Flavor Ideas
- Add a teaspoon of lemon zest for brightness.
- Swap blueberries for chocolate chips for a treat.
- Stir in some chopped walnuts for extra crunch.
- Use frozen berries if fresh ones are unavailable.
Common Questions
Can I use a different protein powder?
Vanilla whey works best for the texture of these muffins. Plant-based powders may make the muffins a bit drier. If you use vegan powder, add a splash more milk.
Why did my muffins turn blue?
This happens if you stir the berries too hard. Gently fold them in at the very end. This keeps the batter clean and the berries whole.
I hope these muffins make your busy mornings a little brighter. There is nothing like a fresh, homemade breakfast to start the day. Happy baking!
— Katie Wood
Ingredients
- 2 cups oat flour
- 2 scoops vanilla whey protein powder
- 1/2 cup Greek yogurt, plain non-fat
- 2 large egg s
- 1/4 cup maple syrup
- 1/2 cup almond milk, unsweetened
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a large bowl, whisk together the oat flour, protein powder, baking powder, and baking soda.
- In a separate bowl, combine eggs, Greek yogurt, maple syrup, almond milk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fold in the blueberries carefully to avoid crushing.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
