Blueberry Protein Muffins
These Blueberry Protein Muffins are fluffy, satisfying, and packed with protein, making them a perfect choice for breakfast or a healthy snack.
Ingredients
Dry Ingredients
- 1 cup almond flour Adds a nutty flavor and helps keep the muffins moist.
- 1/2 cup rolled oats Gives a chewy texture and makes them hearty.
- 1/2 cup protein powder Boosts protein content for sustained energy.
- 1 tsp baking powder Helps the muffins rise and become fluffy.
- 1/2 tsp baking soda Works with the baking powder for that perfect lift.
- 1/4 tsp salt Enhances the flavors in the muffins.
Wet Ingredients
- 1/2 cup milk or milk alternative Adds moisture; can use almond or oat milk.
- 2 large eggs Binds everything together while adding protein.
- 1/4 cup honey or maple syrup Natural sweeteners that add a touch of sweetness.
- 1 tsp vanilla extract Infuses a warm comforting flavor.
Mix-ins
- 1 cup fresh or frozen blueberries Adds bursts of sweetness throughout the muffins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it lightly.
- In a bowl, sift together almond flour, rolled oats, protein powder, baking powder, baking soda, and salt.
Cooking
- In another bowl, whisk the milk, eggs, honey (or syrup), and vanilla until well combined.
- Pour the wet mixture into the dry ingredients, and gently mix until everything is just combined—don’t overmix!
- Fold in the blueberries carefully.
- Scoop the batter into the prepared muffin tins, filling each about 2/3 full.
- Place in the oven and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let them cool in the pan for a few minutes before transferring them to a wire rack.
Serving
- Enjoy your warm muffins with a pat of butter or just as they are!
Notes
Don’t overmix to keep muffins light and fluffy. Store cooled muffins in an airtight container; they stay fresh longer. You can freeze these muffins for up to 3 months.