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Blueberry protein muffins baked with Greek yogurt and fresh blueberries

Blueberry Protein Muffins

Soft, fluffy blueberry protein muffins packed with protein, naturally sweetened, and ready in just 30 minutes. Perfect for meal prep, breakfast, or a healthy snack.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1½ cups oat flour
  • ½ cup vanilla protein powder about 2 scoops
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 2 large eggs
  • ¾ cup plain Greek yogurt
  • ⅓ cup maple syrup or honey
  • ¼ cup unsweetened almond milk
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
Add-In
  • 1½ cups fresh or frozen blueberries

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk eggs, Greek yogurt, maple syrup, almond milk, coconut oil, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide batter evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toss frozen blueberries with a teaspoon of oat flour before folding them into the batter to prevent sinking.
  • For extra protein, use whey protein powder.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.