Description
These Homemade Blueberry Protein Muffins are a delicious and nutritious treat that balances indulgence with health. Packed with protein and bursting with juicy blueberries, they make the perfect breakfast or snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup oat flour
- 1 scoop vanilla or unflavored whey protein powder
- 1/2 cup granulated sugar or erythritol/stevia blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1/4 cup neutral oil (canola, vegetable, or melted coconut) or melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it well to prevent sticking.
- In a large bowl, whisk together your chosen flour, protein powder, sweetener, baking powder, baking soda, and a pinch of salt. Ensure no lumps, especially from the protein powder.
- In a separate medium bowl, whisk milk, melted oil or butter, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry. Stir gently with a spoon or spatula until just combined. Do not overmix! A few lumps are fine; overmixing leads to tough muffins.
- Gently fold in the blueberries. If using frozen, add them directly from the freezer. For a trick to prevent sinking, lightly toss them in a tablespoon of flour before adding to the batter.
- Divide the batter evenly among the 12 prepared cups, filling each about two-thirds full. For bakery-style domed tops, you can fill slightly fuller, but avoid overflowing.
- Bake for 18-22 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. Baking times vary, so monitor your oven.
- Remove from the oven and let cool in the tin for 5-10 minutes. Then, transfer to a wire rack to cool completely. This prevents soggy bottoms.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: Don't overmix the batter to ensure tender muffins. Toss blueberries in flour to prevent sinking. Adjust sweetness according to preference and consider adding lemon zest for extra flavor.