High Protein Blueberry Muffins
Fluffy and moist blueberry muffins with 8 grams of protein each. High protein blueberry muffins are the best healthy meal prep snack.
Ingredients
- 1 ½ cups all purpose flour, spooned and leveled
- ½ cup vanilla whey protein powder
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 cup fresh blueberries, plus more for topping muffins
- 1 cup plain Greek yogurt, low fat
- ⅓ cup maple syrup
- ⅓ cup olive oil, canola oil, vegetable oil, or melted butter work too
- 2 tsp vanilla extract
- 2 large eggs
Equipment
- 12 paper muffin liners
Instructions
- Line a 12-cup muffin pan with paper or silicone liners and set aside.
- Position oven rack to the middle and pre-heat to 350 F.
- Add flour, protein powder, salt, baking powder, and baking soda to a large mixing bowl. Whisk.
- Add fresh blueberries to dry ingredients. Gently toss with your hands until blueberries are coated in flour mixture. Set aside.
- In a separate large mixing bowl, add yogurt, maple syrup, olive oil, vanilla extract, and eggs. Whisk until combined and smooth.
- Pour wet ingredients over dry ingredients. Using a wooden spoon or spatula, fold ingredients and gently stir until just combined. Don't over-mix or your muffins may be tough and dry.
- Transfer muffin batter to prepared pan, distributing evenly. Press a few fresh blueberries onto the tops of each muffin if desired.
- Bake for 18-22 minutes or until muffins are set and lightly golden. They're done when a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 10-minutes before transferring to a wire rack. Wait until they're room temperature to eat. Enjoy!
Calories: 182kcal, Carbohydrates: 21g, Protein: 8g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Cholesterol: 36mg, Sodium: 202mg, Potassium: 95mg, Fiber: 1g, Sugar: 8g, Vitamin A: 59IU, Vitamin C: 1mg, Calcium: 70mg, Iron: 1mg