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Hearty Blueberry Protein Muffins

Wholesome muffins packed with protein powder, fresh blueberries, and oats, perfect for breakfast or a post-workout snack.
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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: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups rolled oats (or oat flour) Pulse oats if making oat flour.
  • 1 cup all-purpose flour
  • 1/2 cup vanilla whey protein powder (or plant-based protein) Keep it neutral or vanilla-flavored for best results.
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup light brown sugar, packed Can be reduced for lower sugar.
Wet Ingredients
  • 2 large eggs
  • 1/2 cup plain Greek yogurt Can be substituted with plant-based yogurt.
  • 1/4 cup milk (dairy or unsweetened almond)
  • 1/4 cup neutral oil (vegetable or melted coconut oil)
  • 1 tsp vanilla extract
  • Zest of 1 lemon Fresh zest adds brightness.
Mix-ins
  • 1 1/2 cups fresh or frozen blueberries If using frozen, do not thaw.
Optional Toppings
  • 1 tbsp coarse sugar or sliced almonds For added crunch.

Method
 

Preparation
  1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease the wells.
Combine Dry Ingredients
  1. In a large bowl, whisk together rolled oats (or oat flour), all-purpose flour, vanilla protein powder, baking powder, baking soda, salt, and brown sugar until evenly distributed.
Whisk Wet Ingredients
  1. In a separate bowl, beat eggs with Greek yogurt, milk, oil, vanilla extract, and lemon zest until smooth.
Combine and Fold
  1. Pour wet ingredients into the dry bowl and stir just until combined. Fold in blueberries gently to avoid bursting.
Portion and Top
  1. Scoop batter evenly among muffin cups. Optionally, sprinkle tops with coarse sugar or sliced almonds.
Bake
  1. Bake at 375°F for 18-20 minutes, or until a toothpick inserted comes out clean.
Cool and Serve
  1. Let muffins cool in pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

If muffins are gummy, they may be underbaked. Re-bake for an additional 2-4 minutes. For dryer muffins, reduce protein powder or add extra yogurt. Store in an airtight container for up to 4 days or freeze for 3 months.