Description
Soft, moist blueberry protein muffins made with oats, Greek yogurt, and vanilla protein powder. A wholesome, lightly sweet breakfast or snack packed with juicy blueberries and balanced nutrition.
Ingredients
Units
Scale
- 1 1/2 cups rolled oats, finely ground
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/3 cup milk
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F and line a 12 cup muffin tin with paper liners.
- In a large bowl, whisk together eggs, Greek yogurt, milk, honey, melted coconut oil, and vanilla extract until smooth.
- Add ground oats, vanilla protein powder, baking powder, baking soda, and salt. Stir until just combined.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the muffin cups, filling each about three quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep the muffins soft and tender.
- Frozen blueberries can be used directly from the freezer without thawing.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Muffins can be frozen for up to 2 months and reheated gently before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
