blueberry protein muffins

Fluffy high protein blueberry muffins are a tasty and healthy breakfast. Stay energized through the day with these easy meal prep muffins.

Protein Blueberry Muffins Recipe

eggs

maple syrup

tsp vanilla extract

plain Greek yogurt (I used Fage 5%)

tsp baking powder

tsp baking soda

cinnamon

2% milk

apple cider vinegar

oats (divided)

vanilla protein powder

wheat pastry flour

blueberries

Preheat your oven to 350°. In a large bowl, whisk together eggs, maple syrup, vanilla, and plain Greek yogurt. Whisk until no chunks of yogurt remain and everything is smooth.

Add baking powder, baking soda, cinnamon, oats, milk, apple cider vinegar, and protein powder and stir until well combined. Let batter sit for 2-3 minutes to allow baking soda and vinegar to react. The batter will look bubbly, that’s okay!

Add whole wheat pastry flour and mix until just combined, try not to overmix.

Fold in blueberries, then divide evenly between 12 lined muffin cups. Fill each muffin cup completely full. Sprinkle the remaining ¼ cup oats evenly onto the 12 muffins.

Bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean with no crumbs.

These muffins are the perfect healthy snack - they are super filling and so delicious! They&#39;re packed with protein and gluten free! It&#39;s a perfect treat to keep your tummy satisfied while eating good. Make a large batch and freeze to have them on hand for a super snack!

Blueberry Protein Muffins

plain Greek yogurt

almond butter

honey

vanilla extract

old fashioned rolled oats*

almond flour

baking powder

baking soda

salt

fresh or frozen blueberries ((frozen, not thawed))

½ cup sliced almonds (for topping)

Preheat the oven to 425°F. Line cupcake pan with liners or spray with nonstick spray.

In a medium bowl, whisk together the yogurt, eggs almond butter, honey and vanilla until smooth. Set aside.

In a large bowl, combine the oats, almond flour, baking powder, baking soda, salt and cinnamon. Pour the wet ingredients into the dry ingredients and whisk until all combined. Gently fold in the blueberries, being careful not to over mix or blueberries will get smashed.

Spoon the batter into the prepared muffin pan. Fill to the top. Sprinkle the almonds on top, gently pressing them into the batter. 

Bake for 5 minutes at 425°F. Without removing the muffins, reduce the temperature to 350°F. Bake an additional 16-18 minutes or until toothpick inserted into the center comes out clean. 

Allow muffins to cool in the pan for 10 minutes before removing and cooling completely on a wire rack. 

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Protein Blueberry Muffins Recipe

Blueberry Protein Muffins

Top 2 blueberry protein muffins recipes from across the web

The most viewed blueberry protein muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Protein Blueberry Muffins Recipe

Blueberry Protein Muffins

The most viewed blueberry protein muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine