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Freshly baked hearty blueberry protein muffins on a wooden table

Hearty Blueberry Protein Muffins

Delicious and nutritious muffins packed with protein and the sweetness of blueberries, perfect for breakfast or a 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: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup protein powder Choose your favorite flavor
  • 1/4 cup sugar Or your preferred sweetener
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 2 pcs eggs At room temperature
  • 1/2 cup milk Or non-dairy alternative
  • 1/4 cup coconut oil Melted
  • 1 tsp vanilla extract
Mix-ins
  • 1 cup blueberries Fresh or frozen

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the whole wheat flour, protein powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, milk, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix!
  5. Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
  6. Divide the batter evenly among the muffin cups, filling them about three-quarters full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days. These muffins freeze well, just wrap each muffin in plastic wrap and place them in a freezer-safe bag.