Hearty Blueberry Protein Muffins
Delicious and nutritious muffins made with oats and Greek yogurt, packed with protein and bursting with blueberries.
Ingredients
Main Ingredients
- 2 cups rolled oats Use gluten-free oats if needed.
- 1 cup Greek yogurt Plain yogurt also works.
- 1/2 cup milk Dairy or plant-based milk options are fine.
- 1/2 cup honey or maple syrup Adjust sweetness to taste.
- 2 large eggs Flax eggs can substitute for vegan option.
- 1 tsp vanilla extract Enhances flavor.
- 1 tsp baking powder Check potency as it loses effectiveness over time.
- 1/2 tsp baking soda Aids in rise.
- 1/2 tsp salt Balances flavors.
- 1 cup blueberries Fresh or frozen (do not thaw if frozen).
- 1/2 cup protein powder Optional – impacts flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the rolled oats, Greek yogurt, milk, honey or maple syrup, eggs, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and protein powder (if using).
- Slowly incorporate the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries.
Baking
- Divide the batter among the muffin cups, filling them about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
Let the muffin batter sit for 10-15 minutes before baking for better texture. Adjust yogurt and milk for denser muffins. Mix dry ingredients first to avoid clumps.