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Blueberry Protein Muffins - Simple, High-Protein Breakfast You’ll Love

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup white whole wheat flour (or all-purpose flour)
  • 3/4 cup rolled oats (quick oats also work)
  • 1/2 cup vanilla or unflavored whey protein powder (plant-based works too; see notes below)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (optional but nice)
  • 2 large eggs
  • 1 cup plain Greek yogurt (2% or whole for best texture)
  • 1/3 cup milk (dairy or unsweetened almond milk)
  • 1/4 cup olive oil or melted coconut oil
  • 1/3–1/2 cup maple syrup or honey (adjust for sweetness)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (plus 1–2 teaspoons lemon juice, optional)
  • 1 to 1 1/4 cups blueberries (fresh or frozen; no need to thaw)
  • 1–2 tablespoons coarse sugar or oats for topping (optional)

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease it lightly.
  2. Mix the dry ingredients. In a large bowl, whisk flour, oats, protein powder, baking powder, baking soda, salt, and cinnamon. Break up any lumps, especially in the protein powder.
  3. Whisk the wet ingredients. In a separate bowl, whisk eggs, Greek yogurt, milk, oil, maple syrup, vanilla, and lemon zest (plus juice if using) until smooth.
  4. Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter will be thick; don’t overmix.
  5. Add blueberries. Fold in the blueberries gently. If using frozen, toss them in 1 teaspoon flour first to reduce bleeding, then fold in quickly.
  6. Fill the tins. Divide the batter among the 12 cups, filling each about 3/4 full. Sprinkle with coarse sugar or oats if you like.
  7. Bake. Bake for 18–22 minutes, or until the tops are set and lightly golden and a toothpick comes out with a few moist crumbs.
  8. Cool. Let muffins cool in the pan for 5 minutes, then move to a wire rack to finish cooling. This helps them set and prevents soggy bottoms.