Blueberry Protein Muffins: Soft & Fluffy Homemade Recipe (Print Version)
Whip up soft, fluffy blueberry protein muffins. A healthy, homemade breakfast or snack packed with flavor and protein. Easy to make for busy mornings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 22 Minutes minutes
Total Time: 37 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Dry Blend
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup vanilla protein powder (whey or plant-based)
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
→ The Wet Whisk
06 -
3/4 cup unsweetened almond milk
07 -
2 large eggs
08 -
1/2 cup pure maple syrup
09 -
1/4 cup light olive oil
10 -
1 teaspoon vanilla extract
11 -
1/2 cup plain non-fat Greek yogurt
→ Berry Burst & Zesty Zing
12 -
1 1/2 cups fresh or frozen blueberries
13 -
1 teaspoon lemon zest
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup thoroughly. This readies your kitchen for making delicious Homemade Blueberry Protein Muffins | Soft & Fluffy.
02 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup vanilla protein powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside this dry blend.
03 -
In a separate medium bowl, whisk together 3/4 cup unsweetened almond milk, 2 large eggs, 1/2 cup pure maple syrup, 1/4 cup light olive oil, 1 teaspoon vanilla extract, and 1/2 cup plain non-fat Greek yogurt until smooth.
04 -
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough Homemade Blueberry Protein Muffins | Soft & Fluffy. A few lumps are perfectly fine.
05 -
Gently fold 1 1/2 cups fresh or frozen blueberries and 1 teaspoon lemon zest into the batter. Distribute them evenly throughout for a burst of flavor in every bite of your Homemade Blueberry Protein Muffins | Soft & Fluffy.
06 -
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. This ensures consistent baking and helps achieve that soft & fluffy texture.
07 -
Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
08 -
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful protein-packed treats warm or at room temperature.
# Notes:
01 -
For a dairy-free option, ensure your protein powder is plant-based and use a dairy-free Greek yogurt alternative.
02 -
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or microwave briefly.
03 -
If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent the color from bleeding into the muffins.
04 -
Enhance your muffins by serving them with a dollop of extra Greek yogurt or a sprinkle of chopped nuts for added texture and protein.
# Tools You'll Need:
01 -
12-cup muffin tin
02 -
paper liners
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
whisk
06 -
rubber spatula
07 -
measuring cups
08 -
measuring spoons
09 -
lemon zester
# Nutrition Facts (Per Serving):
Calories: 180 kcal
Total Fat: 6 g
Total Carbohydrate: 24 g
Protein: 8 g