Blueberry Protein Muffins

5 from 1 vote

Blueberry Protein Muffins

These soft and fluffy blueberry protein muffins are the perfect feel-good treat for breakfast or snack time. They’re easy to make, naturally sweetened with no protein powder needed, and have the perfect texture: moist and fluffy without being dense. A wholesome option that still feels like a treat!

Prep Time10

Cook Time23

Rest Time15

Servings: muffins

Author: Bea & Marco

Ingredients

Dry ingredients

1 cup (130 g) oat flour
1 ⅔ cup (208 g) whole-wheat flour
4 teaspoon baking powder
½ teaspoon salt

Wet ingredients

1 cup (250 g) plain unsweetened Greek yogurt , room temperature
¼ cup (60 g) buttermilk , room temperature
¼ cup (50 g) oil
⅔ cup (220 g) honey
1 large egg , room temperature
2 teaspoon vanilla extract
zest of 1 lemon

Add-ins

1 ½ cup (220 g) blueberries

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Instructions

Dry ingredients

In a large bowl, mix all dry ingredients— this prevents clumps later.
1 cup oat flour, 1 ⅔ cup whole-wheat flour, 4 teaspoon baking powder, ½ teaspoon salt

Blueberries

In a small bowl, coat blueberries with 1-2 tablespoons of dry ingredients— this avoids them sinking to the bottom.
1 ½ cup blueberries

Wet ingredients

In another bowl, whisk all wet ingredients until smooth.
1 cup plain unsweetened Greek yogurt, ¼ cup buttermilk, ¼ cup oil, ⅔ cup honey, 1 large egg, 2 teaspoon vanilla extract, zest of 1 lemon

Combine and rest

Mix the dry ingredients into the wet. Stop when just combined — overmixing makes tough muffins!
Gently fold in the blueberries so they stay whole and juicy.
Let the batter sit for 10–15 minutes. This gives the flour time to soak up the liquids, making your muffins softer and fluffier. Meanwhile, preheat your oven to 430°F (220°C).

Bake

Scoop the batter evenly into a lined muffin tin. Optional: press some blueberries on top. Bake on the middle rack for 5 minutes, and another 18 minutes at 350°F (175°C), until a toothpick inserted comes out clean or with just a few crumbs.

Notes

Homemade buttermilk: Mix ¼ cup of milk with ¼ teaspoon vinegar or lemon juice, and let it sit for 10 minutes.
Measuring flour: Use the scoop and level method; don't scoop or pack it. This avoids excessive flour, which results in tough muffins!
Measuring accurately: Use a kitchen scale, you'll never go wrong!
Oven temperature: A portable oven thermometer is perfect for temperature accuracy, as all ovens differ.
For lighter-colored muffins: Use white whole wheat flour.

Nutrition