Description
Delicious blueberry muffins packed with protein from Greek yogurt and protein powder, perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour + extra to coat blueberries if using frozen
- 1/4 cup vanilla protein powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup + 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2/3 cup canola oil
- 1 cup Greek yogurt, full fat
- 1/4 cup + 2 tablespoons milk
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
- In a medium bowl, mix whole wheat flour, all-purpose flour, protein powder, baking powder, baking soda, sugar, and salt.
- In a large bowl, combine eggs, canola oil, Greek yogurt, and milk. Whisk until smooth.
- If using frozen blueberries, toss them with 1 tablespoon of flour in a small bowl.
- Stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in the blueberries.
- Fill muffin cups almost to the top with batter.
- Bake for 17-21 minutes, until a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a cooling rack.
Notes
Serve warm with butter or honey. Store in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg