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Protein Packed Blueberry Muffins - A Soft, Satisfying Breakfast Treat

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

Ingredients
  

  • Flours: 1 cup all-purpose flour and 3/4 cup whole wheat pastry flour (or use 1 3/4 cups all-purpose if you prefer lighter muffins).
  • Protein powder: 1/2 cup vanilla or unflavored whey or plant-based protein powder. Choose a brand you like the taste of.
  • Baking powder: 2 teaspoons, for lift.
  • Baking soda: 1/2 teaspoon, to react with yogurt and help tenderness.
  • Salt: 1/2 teaspoon, to balance sweetness.
  • Cinnamon: 1/2 teaspoon, optional but lovely with blueberries.
  • Greek yogurt: 3/4 cup plain, 2% or whole milk for best texture.
  • Milk: 1/2 cup dairy or unsweetened almond milk to loosen the batter.
  • Eggs: 2 large, room temperature if possible.
  • Oil: 1/4 cup light olive oil or melted coconut oil for moisture.
  • Sweetener: 1/3 to 1/2 cup maple syrup, honey, or light brown sugar (adjust to taste).
  • Vanilla extract: 1 1/2 teaspoons for flavor.
  • Lemon zest: 1 teaspoon, optional but brightening.
  • Blueberries: 1 1/2 cups fresh or frozen (do not thaw if using frozen).
  • Topping (optional): 1 tablespoon coarse sugar or a few extra blueberries.

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix dry ingredients: In a large bowl, whisk flours, protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined. This helps avoid clumps of protein powder.
  3. Combine wet ingredients: In a separate bowl, whisk Greek yogurt, milk, eggs, oil, sweetener, vanilla, and lemon zest until smooth.
  4. Bring the batter together: Pour wet ingredients into the dry. Stir gently with a spatula until just combined. The batter should be thick but scoopable. Do not overmix.
  5. Fold in berries: Add blueberries and fold in carefully. If using frozen berries, add straight from the freezer to minimize color bleed.
  6. Fill the tin: Divide batter among the 12 cups, filling each about 3/4 full. For taller domes, you can fill them closer to the top.
  7. Top (optional): Sprinkle with coarse sugar or add a couple of extra blueberries on top for a bakery look.
  8. Bake hot, then reduce: Place the tray on the middle rack and bake at 400°F (200°C) for 5 minutes. Without opening the oven, reduce heat to 350°F (175°C) and bake 12–15 more minutes, until a toothpick comes out clean or with moist crumbs.
  9. Cool: Let muffins rest in the pan 5 minutes, then transfer to a wire rack. Cooling helps set the crumb and prevents soggy bottoms.
  10. Enjoy: Serve warm or at room temp. They pair great with coffee, tea, or a smear of almond butter for extra protein.