High Protein Blueberry Muffins
Soft and tender bakery style blueberry muffins upgraded with 15 grams of protein per muffin. Made with Greek yogurt and whey protein for the perfect texture and no refined sugar!
Ingredients
Dry
- 1 ¾ cups all-purpose flour
- ½ cup vanilla whey or whey/casein blend recommended for texture
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon optional
- Zest of 1 lemon
Wet
- 2 large eggs
- 1 cup Greek yogurt 2% or whole milk
- ¼ cup melted butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup whole milk or milk of choice only if needed to thin
Add-In's
- 1 ½ cups fresh or frozen blueberries if frozen, toss with 1 tbsp flour to prevent bleeding
Optional Bakery Style Topping
- 1 tablespoon softened butter
- 2 tablespoons turbinado sugar
Instructions
- Preheat your oven to 425°F and line a 12-cup muffin tin.
- In a large bowl whisk flour, protein powder, baking powder, baking soda, salt, cinnamon, and lemon zest.
- In a separate bowl whisk eggs, yogurt, oil, maple syrup, vanilla, and milk.
- Pour wet into dry and gently fold to combine (don’t overmix).
- Fold in blueberries.
- Fill muffin cups almost to the top for bakery domes (smooth out if lumpy).
- Add optional bakery topping: a little smear of butter + sprinkle of turbinado sugar.
- Bake at 425°F for 6 minutes, then reduce heat to 350°F and bake 14–18 minutes. Don’t open the oven during the heat change.
- Cool 10 minutes in the pan before removing.
Notes
Store:
- 4–5 days in the fridge
- up to 3 months in the freezer