I made it back late on Friday after taking some yoga and spinning classes that day, too. Saturday morning I had one made and one in the oven for Sunday breakfast. I used up all 5. Ounces. And had one left which will make good Monday breakfast.
These muffins do not taste like normal healthy muffins; they are not cake like but they are delicious nonetheless. There is a hint of maple in them but they have honey vanilla as the main flavor, I put 1 cup of blueberries instead. Delicious protein powder muffins.
Choosing the Right Protein Powder
Avoid any protein powders with artificial sweeteners. Stevia is a bitter offender once baked, so taste your powder raw first.
Whey results in fluffy muffins; plant-based proteins like pea or hemp absorb extra liquid, so you will want to add extra yogurt if the batter appears to be too thick.
Steer clear of bargain brands, as they contain a high level of filler ingredients and gums that will lead to tough muffins.
Look at the sweetener levels-if your powder is already sweetened, skip the honey altogether or at least cut the amount in half.
How to Store Blueberry Protein Muffins
Make sure the muffins cool completely before you put them in an airtight container. This is because steaming muffins equals soggy muffins. You can store them on the countertop for 3 days or in the refrigerator for a week to keep them moister for longer.
You may also freeze them; just wrap each muffin tightly in foil or plastic wrap and then place them in a freezer bag or plastic wrap until up to 3 months. You can defrost muffins at room temperature or warm them up in the microwave for 20 seconds before eating them for a grab-and-go breakfast. Enjoy!
Yogurt & Olive Oil for Extra Moisture
Both these do the most work here moisture-wise-here is the secret to both:
Use full fat Greek yogurt (if it is a little loose, leave it in a sieve to drain for 10 mins-thicker batter for fluffier muffins!).
Both ingredients need to sit out at room temp for 15 minutes before being mixed into the batter. If the yogurt is cold, lumpy batter will result, which you do not want.
A mild-quality Extra Virgin olive oil works best. If you use a pepper-forward EVOO, the blueberry and honey will not be noticeable.
Sour cream is an equal substitute to the Greek yogurt (if you do not have full fat Greek yogurt), it will not be as moist but will provide the same amount of liquid and will make the muffins slightly tangier.
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 60-70 g
- Fat: 90-100 g
- Carbohydrates: 160-180 g
Ingredients
- 10 oz fresh blueberries
- 1 cup plain flour
- 1/2 cup vanilla-flavored protein powder
- 3/4 cup thick greek yogurt
- 1/2 cup extra-virgin olive oil
- 2 tbsp honey
- 1 large egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
Step 1: Warm Up the Oven
Heat your oven to 360 F (180 C).
Step 2: Whisk the Wet Base
- 1 large egg
- 2 tbsp honey
- 3/4 cup thick Greek yogurt
- 1 tsp pure vanilla extract
- 1/2 cup extra-virgin olive oil
Combine egg, honey, Greek yogurt, vanilla and olive oil in a large mixing bowl.
Whisk everything until it is smooth and combined.
Step 3: Stir In Dry Ingredients
- 1 cup plain flour
- 1/2 cup vanilla-flavored protein powder
- 1 tsp baking powder
- 1 tsp baking soda
Add the plain flour, vanilla-flavored protein powder, baking powder and baking soda into the wet mixture.
Fold gently until all the dry ingredients are mixed in; do not overmix!
Step 4: Carefully Fold in Berries
- 10 oz fresh blueberries
Lightly fold the fresh blueberries into the mixture with a spatula or spoon.
Avoid smashing the blueberries too much; just turn the mix enough to disperse them.
Step 5: Fill Liners and Bake
- batter with blueberries (from Step 4)
Spoon the muffin batter evenly into the prepared muffin tin to yield 12 regular muffins.
Place the pan in the middle of your preheated oven and bake for around 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 6: Cool Before Serving
Take the muffin pan out of the oven and allow the muffins to cool slightly in the pan for a couple of minutes before transferring them onto a wire rack or plate to cool completely.
Blueberry Protein Muffins
Ingredients
- 10 oz fresh blueberries
- 1 cup plain flour
- 3/4 cup thick greek yogurt
- 1/2 cup extra-virgin olive oil
- 2 tbsp honey
- 1 large egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1/2 cup vanilla-flavored protein powder
Instructions
- Heat your oven to 360 F (180 C).
- Combine egg, honey, Greek yogurt, vanilla and olive oil in a large mixing bowl. Whisk everything until it is smooth and combined.
- Add the plain flour, vanilla-flavored protein powder, baking powder and baking soda into the wet mixture. Fold gently until all the dry ingredients are mixed in; do not overmix!
- Lightly fold the fresh blueberries into the mixture with a spatula or spoon. Avoid smashing the blueberries too much; just turn the mix enough to disperse them.
- Spoon the muffin batter evenly into the prepared muffin tin to yield 12 regular muffins. Place the pan in the middle of your preheated oven and bake for around 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Take the muffin pan out of the oven and allow the muffins to cool slightly in the pan for a couple of minutes before transferring them onto a wire rack or plate to cool completely.
Wonderful! My protein powder absorbs so much liquid that I had to add nearly a cup of skim milk to this recipe just so I could fold in the blueberries. Figured I had ruined it but no! They’re amazing, thank you for sharing your recipe!!
These turned out pretty well! But like the previous commenter, the protein powder does make the mixture very dense. I did not add milk, but it was almost like working with a dough so I had to kind of manually add the blueberries into each muffin cup. My muffins started browning at around 18 min, so if I would have kept them in for 25 they definitely would have burned. So I’d suggest just keeping an eye on them!
they were very delicious but are a lot of calories.
The calories count is for the whole batch. So you have to divide by 12. Works out to about 130-150 calories per muffin
Like previous comments mentioned, after adding the protein powder the mixture became VERY thick! I added milk like one of the commenters said, but they still turned out great! I also added peaches and strawberries instead of blueberries, and coconut oil instead of olive oil!
Made it with two small eggs (singe the farm I get them from only have medium / small ones ☺️), vanilla organic Greek yogurt and frozen blueberries 🫐
The rest as the recipe indicates and it came out delicious! My husband and kids ate the first batch in one afternoon 😅
I’ve tried them with chocolate chips in mini muffins and done the regular blueberry muffins again! 🙌
How much protein powder do you add? This is not in the ingredients list.
Delish! Just made them! I used frozen wild blueberries and 10oz was way too much, only added about half and it was still too much. They tasted so good! Will definitely make again either less blueberries. Also keep an eye on them like other commenters said, if left in whole time they would burn.
I also subbed the oil for applesauce!!
Thanks for recipe!
When you subbed the applesauce for oil, was it a straight 1:1 swap? Thanks!
I ran out of yogourt but used a frozen banana I had and they are amazing! I love this can’t wait to try them again with the yogourt. Oh and I made them minis.
Photo of the cooked recipe
I am so impressed by how good these taste! A lot of protein powder recipes are not enjoyable, I love these and will be putting them in my breakfast rotation.
I subbed the yogurt for 2 bananas and added no honey . I had no issues with dryness. I used wild frozen blueberries. they game out amazing.
Photo of the cooked recipe
First time baking, these came out really good for a protein schnack.
Photo of the cooked recipe