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Blueberry Protein Muffins

Blueberry Protein Muffins

Blueberry protein muffins with 18g protein each, Greek yogurt, and juicy blueberries. A healthy make ahead breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all purpose flour
  • 1 cup vanilla whey protein powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Greek yogurt full fat
  • 2 eggs
  • 1/2 cup honey
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tbsp flour for tossing blueberries

Method
 

  1. **Prep.** Preheat oven to 400F. Line a 12 cup muffin tin with paper liners.
  2. **Dry.** Whisk the flour, protein powder, baking powder, baking soda, and salt in a large bowl.
  3. **Wet.** In another bowl whisk Greek yogurt, eggs, honey, melted butter, and vanilla until smooth.
  4. **Combine.** Pour wet into dry and fold gently until just combined.
  5. **Toss.** Toss blueberries in 1 tablespoon flour and fold into the batter.
  6. **Bake.** Divide among liners (3/4 full). Bake 18 to 20 minutes until tops are golden and a toothpick comes out clean.
  7. **Cool.** Let muffins cool in the pan for 5 minutes before transferring to a rack.

Notes

Store muffins in an airtight container at room temp for 3 days or fridge for 5 days. Reheat for 20 seconds in the microwave or in the toaster oven for a fresh-baked feel. Use room temperature Greek yogurt and eggs. Cold ingredients make dense muffins.