why make this recipe

Homemade Blueberry Protein Muffins are a delightful way to enjoy a healthy snack or breakfast. They are packed with protein and vitamins, thanks to the blueberries and yogurt. These muffins are not only delicious but also filling, which makes them a great choice for active individuals or anyone on the go. Making them at home allows you to control the ingredients, ensuring that you get a wholesome treat without any unnecessary additives.

how to make Homemade Blueberry Protein Muffins

Ingredients:

10 oz fresh blueberries
1 cup plain flour
3/4 cup thick Greek yogurt
1/2 cup extra-virgin olive oil
2 tbsp honey
1 large egg
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1/2 cup vanilla-flavored protein powder

Directions:

Set your oven to preheat at 360°F (180°C). This ensures that the muffins will bake evenly as soon as they’re placed in the oven.
In a large mixing bowl, combine the egg, honey, Greek yogurt, vanilla extract, and olive oil. Whisk the ingredients together until the mixture is smooth and well blended.
Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently to incorporate all the dry ingredients, mixing only until combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold the fresh blueberries into the batter using a spatula or spoon, taking care not to crush the berries. I always try to turn the mixture just enough to distribute the blueberries—overmixing can make the muffins purple and mushy.
Spoon the muffin batter into a lined muffin pan, dividing it evenly to make 12 regular-sized muffins. Place the pan in the center of the preheated oven and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffin pan from the oven and allow the muffins to rest in the pan for a few minutes to cool slightly before transferring them to a wire rack or serving plate. This helps them hold their shape and makes them easier to handle.

how to serve Homemade Blueberry Protein Muffins

These muffins are best enjoyed warm. You can serve them plain or with a dollop of Greek yogurt on top for added creaminess. They pair well with coffee or tea and make a great on-the-go snack.

how to store Homemade Blueberry Protein Muffins

To store your muffins, let them cool completely, then place them in an airtight container. They can stay fresh at room temperature for about 2 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months. Just thaw and warm them up before serving.

tips to make Homemade Blueberry Protein Muffins

Use fresh blueberries for the best flavor, but frozen blueberries can work too—just do not thaw them before mixing.
If you want a sweeter muffin, feel free to add a little more honey or some sugar.
Make sure not to overmix the batter; this keeps the muffins light and fluffy.
Experiment by adding nuts or different fruits to customize your muffins.

variation

You can swap out the blueberries for other fruits like raspberries, strawberries, or even bananas. Adding spices like cinnamon can also give your muffins a nice flavor boost.

FAQs

1. Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour, but this may change the texture slightly.

2. How can I make these muffins vegan?
You can replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) and use a plant-based yogurt instead of Greek yogurt.

3. What if I don’t have protein powder?
If you don’t have protein powder, you can simply omit it or replace it with more flour, but the muffins will be lower in protein.

Homemade Blueberry Protein Muffins