Delicious homemade blueberry protein muffins fresh out of the oven

Homemade Blueberry Protein Muffins

BySavannah Brooks
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Why make this recipe

Homemade Blueberry Protein Muffins are a great way to enjoy a healthy snack or quick breakfast. They are packed with protein, thanks to the addition of Greek yogurt and protein powder. The fresh blueberries add natural sweetness and flavor, making these muffins a delicious treat without too much added sugar. Plus, they are simple to make, giving you a great option to fuel your day.

How to make Homemade Blueberry Protein Muffins

Ingredients

  • 10 oz fresh blueberries
  • 1 cup plain flour
  • 3/4 cup thick Greek yogurt
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp honey
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 cup vanilla-flavored protein powder

Directions

  1. Set your oven to preheat at 360°F (180°C). This ensures that the muffins will bake evenly as soon as they’re placed in the oven.
  2. In a large mixing bowl, combine the egg, honey, Greek yogurt, vanilla extract, and olive oil. Whisk the ingredients together until the mixture is smooth and well blended.
  3. Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently to incorporate all the dry ingredients, mixing only until combined. Be careful not to overmix, as this can make the muffins dense.
  4. Gently fold the fresh blueberries into the batter using a spatula or spoon. Take care not to crush the berries. Turn the mixture just enough to distribute the blueberries—overmixing can make the muffins purple and mushy.
  5. Spoon the muffin batter into a lined muffin pan, dividing it evenly to make 12 regular-sized muffins.
  6. Place the pan in the center of the preheated oven and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the muffin pan from the oven and allow the muffins to rest in the pan for a few minutes to cool slightly. This helps them hold their shape and makes them easier to handle.

How to serve Homemade Blueberry Protein Muffins

These muffins can be served warm or at room temperature. They are delicious on their own but can also be enjoyed with a bit of butter or a dollop of Greek yogurt. Pair them with a cup of coffee or tea for a comforting breakfast or snack.

How to store Homemade Blueberry Protein Muffins

Store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them for up to three months. Make sure to wrap them tightly before placing them in the freezer, and thaw them at room temperature when you’re ready to enjoy.

Tips to make Homemade Blueberry Protein Muffins

  • Make sure your baking powder and baking soda are fresh, as old leavening agents can affect the rise of your muffins.
  • Use a spatula to gently fold in the blueberries to ensure they are evenly distributed without breaking.
  • If you prefer sweeter muffins, you can add a bit more honey or use a sweeter protein powder.

Variation

Feel free to swap the blueberries for other fruits, such as raspberries or chopped bananas. You can also add nuts or seeds for extra crunch and nutrition.

FAQs

1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just add them straight from the freezer, but be prepared for the batter to turn a bit purple.

2. How can I make these muffins gluten-free?
You can replace the plain flour with a gluten-free flour blend. Make sure it has a good binding agent.

3. Can I make these muffins vegan?
Yes, you can make substitutions for the egg and Greek yogurt. Use flaxseed meal mixed with water for the egg and a plant-based yogurt for the Greek yogurt. Adjust the sweetener if needed.

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Homemade Blueberry Protein Muffins

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Diet: Healthy
Print Recipe

Description

Delicious and nutritious blueberry muffins packed with protein from Greek yogurt and protein powder, perfect for a healthy snack or breakfast.

Ingredients

  • 10 oz fresh blueberries
  • 1 cup plain flour
  • 3/4 cup thick Greek yogurt
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp honey
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 cup vanilla-flavored protein powder

Instructions

  1. Preheat your oven to 360°F (180°C).
  2. In a large mixing bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
  3. Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the mixture and stir gently until just combined.
  4. Fold in the fresh blueberries carefully to avoid crushing them.
  5. Spoon the batter into a lined muffin pan, filling it evenly to make 12 muffins.
  6. Bake in the preheated oven for 15-20 minutes, or until a toothpick comes out clean.
  7. Let the muffins cool in the pan for a few minutes before removing.

Notes

These muffins can be enjoyed warm or at room temperature. Store in an airtight container for up to three days or freeze for up to three months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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