Protein Blueberry Muffins
Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 12
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Breakfast on the go gets a serious upgrade with these tender, protein-packed muffins. Greek yogurt keeps them incredibly moist while oat flour adds wholesome heartiness, and fresh blueberries burst with sweetness in every bite. Bake a batch on Sunday and you have grab-and-go fuel for busy mornings, a post-workout snack, or a lunchbox treat that feels indulgent but works hard for you.
Ingredients
Ingredients
- 1 Cup Greek Yogurt
- 2 Large Egg
- 1/4 Cup Honey (or Maple Syrup)
- 1 Tsp Vanilla
- 1 1/2 Cups Oat Flour
- 1 Scoop Vanilla Protein Powder
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 Cup Blueberries
Directions
Directions
- Preheat the oven to 350°F (175°C) and line or grease a 12-cup muffin tin
- In a large bowl, whisk together the Greek yogurt, eggs, honey, and vanilla.
- Stir in the oat flour, protein powder, baking powder, baking soda, and salt until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
Nutrition
Per serving · 12 servingsCalories
130
Fat
3.5 g
Saturated fat
1 g
Carbohydrates
20 g
Sugar
6 g
Fiber
2 g
Protein
5 g
Sodium
150 mg
Cholesterol
40 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Cup Greek Yogurt
- 2 Large Egg
- 1/4 Cup Honey (or Maple Syrup)
- 1 Tsp Vanilla
- 1 1/2 Cups Oat Flour
- 1 Scoop Vanilla Protein Powder
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 Cup Blueberries
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