High Protein Blueberry Muffins
Mornings can be hectic, and finding a breakfast that’s both satisfying and nutritious isn’t always easy. These high protein blueberry muffins are a perfect solution for busy mornings or a mid-day snack.
Equipment
- Mixing Bowls
- Whisk or fork
- Spatula
- Muffin Tin
- Measuring cups and spoons
- Oven
Ingredients
Dry Ingredients
- 1 ½ cups whole wheat flour
- ½ cup protein powder vanilla or unflavored
- ½ cup coconut sugar or brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup Greek yogurt plain
- ¼ cup unsweetened almond milk or any milk you prefer
- 2 large eggs
- ⅓ cup melted coconut oil or unsalted butter
- 1 tsp vanilla extract
Add-Ins
- 1 cup fresh or frozen blueberries
- Optional: ¼ cup chopped nuts or dark chocolate chips
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil.
- Pro tip: I like to give the muffin cups a tiny spray of nonstick cooking spray even with liners—it helps release the muffins perfectly.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the whole wheat flour, protein powder, coconut sugar, baking powder, baking soda, and salt.
- Make sure the baking powder and soda are evenly distributed for a consistent rise.
- Pro tip: Sifting the protein powder with the flour can prevent clumps and give smoother muffins.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together Greek yogurt, almond milk, eggs, melted coconut oil, and vanilla extract until smooth.
- Pro tip: Whisk continuously to prevent lumps and make a creamy base for the muffins.
Step 4: Fold Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients.
- Gently fold using a spatula until just combined—don’t overmix.
- Pro tip: Overmixing can make healthy high protein muffins dense instead of fluffy.
Step 5: Add Blueberries
- Gently fold in the blueberries (and optional nuts or chocolate chips) until evenly distributed.
- Pro tip: If using frozen blueberries, toss them lightly in a teaspoon of flour before adding to prevent them from sinking to the bottom.
Step 6: Fill the Muffin Tin
- Scoop the batter into the prepared muffin cups, filling each about ¾ full.
- Smooth the tops slightly with the back of the spoon or spatula for even baking.
Step 7: Bake the Muffins
- Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Pro tip: Cooling completely on a wire rack keeps the bottoms from getting soggy.
Step 8: Enjoy!
- Serve warm or store in an airtight container for up to 3 days.
- These muffins also freeze beautifully—just pop them in the toaster or microwave for a quick snack.
Notes
Nutritional Value (per muffin):
- Calories: ~180 kcal
- Protein: ~8–10 g
- Carbohydrates: ~22–24 g
- Fiber: ~3–4 g
- Sugars: ~8–10 g
- Fat: ~6–7 g
- Saturated Fat: ~4 g
- Sodium: ~150 mg