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Blueberry Protein Muffins

Blueberry Protein Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup (120 g) all-purpose flour
  • ¾ cup (75 g) vanilla or unflavored protein powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup (100 g) granulated sugar
  • 1 cup (240 g) plain whole-milk Greek yogurt
  • ¼ cup (60 ml) whole milk
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh blueberries

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk flour, protein powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk sugar, yogurt, milk, egg, and vanilla until smooth.
  4. Pour wet mixture into dry ingredients and stir with a spatula until just combined. Gently fold in blueberries.
  5. Divide batter evenly among the prepared cups.
  6. Bake 18 to 20 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If using frozen blueberries, add 2 to 3 minutes to bake time. Muffins keep in an airtight container at room temperature for 2 days, refrigerated up to 4 days, or frozen up to 2 months.