High Protein Blueberry Muffins

Sweet and Satisfying

Ever bitten into a warm blueberry muffin that sends you straight to cloud nine? These High Protein Blueberry Muffins are the answer to your cravings! They’re not just any ordinary muffins; they pack a protein punch, are easy to whip up, and make your kitchen smell divine. Perfect for breakfast or a guilt-free snack, these muffins are about to become your new go-to!

Why Make This Recipe

Why will you fall in love with these muffins? First off, they’re a breeze to make—no advanced culinary skills needed! Plus, they’re family-friendly; even the pickiest eaters will gobble them up. And let’s be honest, who has the time for messy clean-ups? These muffins keep it simple, allowing you to spend more time enjoying and less time scrubbing away.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup rolled oats
• 1 cup Greek yogurt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1/4 cup protein powder (optional)

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a bowl, combine rolled oats, Greek yogurt, eggs, honey or maple syrup, and vanilla extract. Mix well.
3. In another bowl, whisk together baking powder, baking soda, salt, and protein powder if using.
4. Gradually combine the dry ingredients with the wet ingredients until just mixed.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let cool before serving.

How to Make High Protein Blueberry Muffins (Overview)

Making these muffins is as fun as it sounds! Start by blending your wet ingredients; the creamy texture of Greek yogurt makes sure they turn out moist. Next, mix in your dry ingredients—no need to overdo it; we want fluffy muffins, not hockey pucks. Gently fold in those juicy blueberries, and voila! It’s muffin magic. Pro tip: don’t skip the cooling bit; trust me, they taste even better when they’re slightly warm!

How to Serve High Protein Blueberry Muffins

These muffins are like little edible gifts from the universe. Serve them fresh out of the oven for that warm and inviting aroma. A drizzle of honey on top? Yes, please! Pair them with a cup of coffee, or crumble one over yogurt for breakfast that looks as good as it tastes. And let’s not ignore their gorgeous blue-and-gold hue—they’re as pleasing to the eye as they are to the palate!

How to Store High Protein Blueberry Muffins

These delightful muffins keep well in the fridge for about a week. You can also freeze them for longer storage—just pop them in a freezer bag. For a quick snack, zap them in the microwave for about 15-20 seconds. Prepping these ahead of time? Thank yourself later!

Tips to Make High Protein Blueberry Muffins

• Don’t skip the oats! They add great texture and fiber, making your muffins more filling.
• Want extra sweetness? Increase the honey or maple syrup, but watch out for the gooey factor!
• For an even fluffier muffin, let the batter rest for 10 minutes before baking—time to clean that kitchen!

Variation

Looking for a twist? Try using banana puree instead of Greek yogurt for a fruity variation. Want a vegan version? Swap the eggs with flax eggs and use maple syrup instead of honey. You can even throw in some chocolate chips or cinnamon for an extra flavor kick. The possibilities are endless!

FAQs

1. Can I use other fruits instead of blueberries?
Absolutely! Raspberries, cherries, or chopped apples work beautifully too.

2. How can I make these muffins gluten-free?
Simply substitute the rolled oats with gluten-free oats, and you’re good to go!

3. Can I double the recipe?
You bet! Just keep those ingredient proportions the same, and you’ll have muffins for days.

📌 Pin this recipe for your next cozy dinner night!