Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup vanilla protein powder (unflavored or vanilla-flavored)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup honey or maple syrup
- 1 cup Greek yogurt (full-fat or low-fat)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preparing the Dry Ingredients: In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
- Mixing the Wet Ingredients: In a separate bowl, combine honey or maple syrup, Greek yogurt, eggs, and vanilla extract. Beat until smooth and well combined.
- Combining Wet and Dry: Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix.
- Adding Blueberries: Gently fold in the fresh blueberries, ensuring even distribution throughout the batter.
- Baking the Muffins: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease. Fill each muffin cup about ¾ full with batter. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool for a few minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze muffins individually and thaw as needed.
- Use frozen blueberries without thawing to prevent batter coloring and preserve berry freshness.
- For a gluten-free version, substitute with gluten-free flour and verified gluten-free protein powder.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Healthy Recipes
- Method: Bake
- Cuisine: American
- Diet: High Protein, Gluten-Free (with substitutions), Nut-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg