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A stack of golden brown blueberry protein muffins bursting with fresh berries on a cooling rack.

Blueberry Protein Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 160
Ingredients Method

Ingredients
  

  • 2 cups Oat flour
  • 2 scoops (60g) Vanilla whey protein powder
  • 1/2 cup Plain non-fat Greek yogurt
  • 2 large Egg s
  • 1/4 cup Hone y
  • 1/2 cup Unsweetened almond milk
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Vanilla extract
  • 1 cup Fresh blueberries
  • 1/4 tsp Sal t

Method
 

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper liners or non-stick spray.
  2. In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, beat the eggs and whisk in the Greek yogurt, honey, almond milk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined; do not overmix.
  5. Gently fold the fresh blueberries into the batter using a spatula.
  6. Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack for complete cooling.