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High Protein Blueberry Muffins

These high-protein blueberry muffins are fluffy, moist, and packed with flavor—perfect for a healthy snack or breakfast option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour Adds a hearty texture.
  • 1/2 cup rolled oats For a chewy, rustic feel.
  • 1/2 cup protein powder Preferably vanilla-flavored.
  • 1 teaspoon baking powder For fluffiness.
  • 1/2 teaspoon baking soda Works with baking powder.
  • 1/2 teaspoon salt Sea salt for a fancy touch.
Wet Ingredients
  • 1/2 cup Greek yogurt Use plain for moisture.
  • 1/2 cup milk Any type, almond or cow's milk works.
  • 1/4 cup honey or maple syrup Honey for sticky sweetness.
Filling
  • 1 cup fresh or frozen blueberries Perfect for adding sweetness and flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine whole wheat flour, rolled oats, protein powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the Greek yogurt, milk, and honey/maple syrup until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow to cool for a few minutes before transferring to a wire rack.

Notes

Let the batter rest for 5-10 minutes before baking for better texture. Use a good muffin tin to prevent sticking. Serve warm with butter or Greek yogurt.