These muffins blend oats, protein powder, Greek yogurt, and fresh blueberries. They bake up moist and slightly dense, which makes them filling. The recipe is simple and uses common ingredients. You can make a batch and keep them for several days.
Table of Contents
Why make this recipe
These Hearty Blueberry Protein Muffins give you a soft, filling snack that feels like a treat but packs protein. They work well for quick breakfasts, post-workout fuel, or a grab-and-go snack. If you like fruit muffins with a wholesome twist, try similar ideas like apple pumpkin streusel muffins to vary your baking routine: apple pumpkin streusel muffins.
How to make Blueberry Protein Muffins
Mix dry ingredients in one bowl and wet in another, then combine. Fold in blueberries gently so they do not break. Spoon batter into a muffin tin and bake at 350°F (175°C) until a toothpick comes out clean. Cool before serving.
Ingredients :
- 1 cup rolled oats
- 1 cup protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup honey or maple syrup
- 1 cup fresh blueberries
- 2 large eggs
- 1 tsp vanilla extract
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the rolled oats, protein powder, baking powder, baking soda, and salt.
- In another bowl, combine the Greek yogurt, milk, honey (or maple syrup), eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Hearty Blueberry Protein Muffins
These muffins are a filling and protein-packed snack, ideal for breakfasts or post-workout fuel, blending oats, protein powder, Greek yogurt, and blueberries.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 cup rolled oats
- 1 cup protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup honey or maple syrup
- 1 cup fresh blueberries
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the rolled oats, protein powder, baking powder, baking soda, and salt.
- In another bowl, combine the Greek yogurt, milk, honey (or maple syrup), eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
Serve warm or at room temperature. They can be stored in an airtight container and are great for up to 5 days in the fridge or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: High Protein, Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
How to serve Blueberry Protein Muffins
Serve warm or at room temperature. They go well with coffee, tea, or a glass of milk. Cut one in half and spread a little extra yogurt or nut butter for more protein and flavor.
How to store Blueberry Protein Muffins
Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. Freeze for up to 2 months — wrap individually and thaw in the fridge or at room temperature.
Tips to make Blueberry Protein Muffins
- Do not overmix the batter to keep muffins tender.
- Use fresh or good-quality frozen blueberries (no need to thaw if using frozen).
- Measure protein powder by spooning and leveling, not packing.
- Let muffins cool in the tin for 5 minutes, then move to a wire rack to finish cooling.
- If batter seems thick, add a tablespoon of milk at a time until it reaches scoopable consistency.
Variations
- Swap blueberries for raspberries or chopped strawberries.
- Add 1/4 cup chopped nuts or 2 tbsp chia seeds for extra texture.
- Use almond or oat milk to make them dairy-free (use dairy-free yogurt).
- Stir in a few dark chocolate chips for a sweeter treat.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Add them frozen and fold gently. They may color the batter slightly.
Q: Can I make these without protein powder?
A: Yes. Replace protein powder with 1 cup flour (all-purpose or whole wheat). The texture will be different.
Q: How do I make these dairy-free?
A: Use dairy-free yogurt and plant milk (almond, oat, etc.). The muffins will still work.
Q: Can I reduce the sweetener?
A: Yes. You can lower honey/maple syrup to 2 tbsp if you prefer less sweet. Taste the batter before baking.
Conclusion
These Hearty Blueberry Protein Muffins are easy to make, filling, and flexible. They work for quick breakfasts and snacks. Try a batch, store extras, and use the tips above to get the best results.
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