Protein Blueberry Muffins

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Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m excited to share my favorite recipe for homemade protein muffins! These protein blueberry muffins are great for a healthy breakfast or a high-protein snack. They have 7-9 grams of protein in each serving. They’re perfect for starting your day.

What’s great about these muffins? I use whole wheat flour, Greek yogurt, and vanilla protein powder. This makes them tender and hearty. The fresh blueberries add lots of flavor. You can also add your favorite mix-ins and toppings.

Want to make a batch of these tasty and healthy muffins? Let’s get started!

5 Reasons You’ll Love This Recipe

I made these easy protein muffins just for you. They’re great for a healthy breakfast or a snack without guilt. Here’s why you’ll love them:

  1. Waistline-friendly: Each muffin has only 115 calories. That’s much less than many store-bought ones that have over 400 calories.
  2. Protein powerhouse: These muffins are full of protein and low in fat. They taste like a treat but won’t make you feel bad.
  3. Time-saver: They’re perfect for busy mornings. You can easily grab one and go.
  4. Naturally sweet: They’re full of juicy blueberries and don’t have any refined sugar. So, you can satisfy your sweet tooth in a healthy way.
  5. Meal prep marvel: You can freeze these muffins for up to 3 months. They’re great for meal prep, parties, or when you need a healthy snack.
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These protein blueberry muffins are really versatile. They’re not just for breakfast. They’re also a great meal prep option for busy weeks. If you’re looking for easy protein muffins or want to eat more low-calorie baked goods, this recipe is perfect for you.

Exact Ingredients List (+ Possible Substitutes)

I love baking gluten-free muffins, and this recipe is perfect for those looking for dairy-free options too. Let’s dive into the baking ingredients you’ll need:

  • 1¼ cup whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup vanilla protein powder for muffins
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ cup + 1 tbsp sugar
  • ½ tsp salt
  • 2 large eggs
  • ⅔ cups canola oil
  • 1 cup Greek yogurt
  • ¼ cup + 2 tbsp milk
  • 1½ cup fresh or frozen blueberries

Don’t worry if you need to make adjustments. For gluten-free muffins, swap regular flour with a gluten-free blend. Dairy-free? Use a plant-based Greek yogurt alternative. Want to cut down on fat? Replace the oil with applesauce.

The protein powder for muffins adds an extra nutritional boost. Feel free to experiment with different flavors to complement the blueberries. Remember, baking is all about making it work for you!

Instructions

I love making these homemade protein muffins! They are easy to make and I’m excited to share how to do it with you. Let’s start this tasty journey together!

First, I heat my oven to 375°F. While it gets hot, I mix dry ingredients in a big bowl. Then, I mix wet ingredients in another bowl until they’re smooth.

Here’s a pro tip: If you’re using frozen blueberries, dust them with flour first. This keeps them from sinking in the muffins.

  1. Gently mix the wet mix with the dry ingredients
  2. Add the blueberries and mix until they’re just combined
  3. Put batter in each muffin cup about ¾ full
  4. Bake for 17-21 minutes until they’re golden brown
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The smell of fresh protein blueberry muffins fills my kitchen. I wait patiently for them to bake. After 5 minutes, I move them to a wire rack to cool.

These steps make perfect protein blueberry muffins every time. With these tips, you’ll be making them like a pro soon!

Tips, Tricks & Storing

I love sharing baking hacks to make your muffin-making easy. A big tip is to measure flour right. Use the spoon and level method or a kitchen scale. This makes sure your muffins turn out perfect every time.

If your batter feels too thick, don’t worry. Just add a little extra milk. This will make it just right.

Storing muffins right keeps them fresh. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, put them in the fridge for up to 5 days.

But what if you make a lot of muffins? Freezing them is a great choice!

Here’s how to freeze muffins:

  1. Cool your muffins completely
  2. Arrange them in a single layer on a baking sheet
  3. Freeze for 3-4 hours
  4. Transfer to a freezer bag

This way, your muffins will stay fresh for up to 6 months. To eat them, just thaw at room temperature or overnight in the fridge. With these tips, you’ll always have yummy muffins ready!

Recipe Variations & Serving Suggestions

Get creative with your protein blueberry muffins! Try using strawberries or raspberries for a new taste. Add dark chocolate chips for chocolate lovers. These changes make cooking fun.

Want to make your muffins extra special? Try a tangy lemon glaze or sprinkle with cinnamon sugar. These toppings add flavor without losing the health benefits. It’s a great way to enjoy a protein-rich breakfast with a twist.

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Serve these muffins with Greek yogurt and fresh fruit for a full breakfast. They’re great with eggs or a smoothie too. Or, try them with a breakfast pizza for a savory option. There are many ways to enjoy these protein-packed muffins all day.