High Protein Blueberry Muffins
Soft and tender bakery style blueberry muffins upgraded with 15 grams of protein per muffin. Made with Greek yogurt and a whey protein for the perfect texture.
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