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- 1 cup rolled oats - 1 cup almond flour - 1/2 cup vanilla protein powder - 1/2 cup Greek yogurt - 1/4 cup honey or maple syrup - 2 large eggs - 1/4 cup almond milk (or any milk of choice) - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup fresh blueberries (or frozen, if necessary) - 1 teaspoon vanilla extract - Optional: 1/4 cup chopped nuts or seeds (like walnuts or chia seeds) Each muffin has about: - Protein: 8 grams - Calories: 140 - Carbs: 18 grams - Fat: 5 grams These muffins pack a protein punch while keeping calories low. If you need to swap ingredients, here are some options: - Almond flour: Use oat flour or whole wheat flour. - Greek yogurt: Substitute with dairy-free yogurt or unsweetened applesauce. - Honey: Maple syrup works well as a sweetener. - Almond milk: Any milk, such as oat or soy, can be used. These swaps help make the recipe more flexible for your needs. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This helps the muffins rise well. Next, line a muffin tin with paper liners or grease it with cooking spray. This step ensures easy cleanup and prevents sticking. In a large bowl, mix the dry ingredients: rolled oats, almond flour, vanilla protein powder, baking powder, baking soda, and salt. Stir these well. You want a good mix to get even flavor. Now, in a separate bowl, whisk the eggs, Greek yogurt, honey or maple syrup, almond milk, and vanilla extract. Mix until smooth. This step adds moisture and flavor. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; it can make muffins tough. Finally, fold in the blueberries and any optional nuts or seeds. This adds texture and nutrients. Divide the batter evenly among the muffin cups, filling each about two-thirds full. This gives them room to rise without spilling over. Bake in the preheated oven for 18 to 20 minutes. Check doneness by inserting a toothpick in the center of a muffin. If it comes out clean, the muffins are ready. Cool them in the tin for 5 minutes, then transfer to a wire rack. Let them cool completely before serving. To get the best muffins, avoid overmixing. When you combine the wet and dry ingredients, mix gently. Stop as soon as you see no dry flour. Overmixing makes muffins tough. Adjusting baking time can also help. Ovens vary, so check your muffins a bit early. Use a toothpick to test. If it comes out clean, your muffins are done! You can cut down on sugar by using less honey or maple syrup. Try adding mashed bananas or unsweetened applesauce for natural sweetness. Adding superfoods boosts nutrition. Consider adding chia seeds or chopped nuts. These add fiber and healthy fats. They also make your muffins even tastier! These muffins are great for breakfast or a snack. Pair them with yogurt or a smoothie for a full meal. They also work well as a post-workout treat. Try enjoying them warm. A touch of butter or nut butter adds richness. You can also serve them with fresh fruit for extra flavor. Pro Tips Use Fresh Blueberries: Fresh blueberries will provide the best flavor and texture. If using frozen, ensure they are not thawed to prevent excess moisture. Adjust Sweetness to Taste: Depending on your preference, you can reduce or increase the honey or maple syrup for a sweeter or less sweet muffin. Experiment with Add-Ins: Feel free to customize your muffins with additional ingredients like nuts, seeds, or even dark chocolate chips for extra flavor and texture. Store Properly: Keep the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Reheat in the microwave before serving. {{image_2}} You can change the taste of your muffins by adding different fruits, nuts, or spices. For a twist, try using raspberries or chopped apples instead of blueberries. You can also add a teaspoon of cinnamon for a warm flavor. If you like crunch, toss in some chopped walnuts or pecans. This makes each batch unique and exciting. If you want a vegan option, swap the eggs for flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Use almond yogurt instead of Greek yogurt. For a gluten-free version, use certified gluten-free oats and almond flour. These changes keep the muffins tasty and healthy for everyone. Using seasonal fruits makes these muffins even better. In summer, fresh strawberries or peaches work great. In fall, try adding pumpkin puree for a seasonal twist. This not only enhances flavor but also supports local farmers. When you use what's in season, you make your cooking more fun and flavorful. To keep your blueberry protein muffins fresh, store them at room temperature. Place them in an airtight container. This will keep them moist for about three days. If you live in a humid area, refrigerate them. Wrap them tightly in plastic wrap before placing them in the fridge. This way, they stay tasty for up to a week. Freezing your muffins is a great option if you want to save some for later. Let the muffins cool completely first. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a zip-top bag. Label the bag with the date. These muffins can last in the freezer for up to three months. When you're ready to eat one, just take it out and let it thaw at room temperature. To enjoy your muffins warm, you can reheat them easily. If using a microwave, place one muffin on a plate. Heat it for about 15-20 seconds. Check if it's warm enough; if not, heat it a few more seconds. For a crispier texture, use an oven. Preheat it to 350°F (175°C). Place the muffin on a baking sheet and warm it for about 5-7 minutes. This will give you that fresh-baked taste again! You can use any plant-based yogurt. Coconut yogurt works well. You can also use applesauce. It will keep muffins moist. Just make sure it's unsweetened. To make these muffins vegan, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. Also, use plant-based yogurt instead of Greek yogurt. Yes, you can use frozen blueberries. They are easy to find and still tasty. Just fold them in gently when the batter is ready. This will help keep the muffins from turning blue. These muffins last about five days at room temperature. For longer storage, place them in the fridge. They can last up to a week when stored in the fridge. Yes! You can add more protein powder. Just replace some almond flour with protein powder. You can also add nuts and seeds for extra protein and crunch. Yes, if you use certified gluten-free oats and almond flour, they are gluten-free. Always check the labels to be sure of the gluten-free status. Store the muffins in an airtight container. Keep them at room temperature for short-term storage. For longer storage, put them in the fridge or freezer. Absolutely! You can use maple syrup or agave syrup. You can also use stevia or monk fruit for a low-calorie option. Adjust the amount to taste. Simply reduce the amount of honey or maple syrup. You can also skip sweeteners entirely if you prefer. The blueberries will add natural sweetness. Yes, feel free to swap blueberries for other fruits. Raspberries, chopped apples, or bananas work well too. Just remember to adjust the baking time if using wetter fruits. Making muffins is fun and easy. You learned about ingredients, nutritional info, and substitutes. We discussed how to bake them perfectly and shared helpful tips to improve your muffins. You now know great flavor variations and dietary options to fit your needs. Lastly, we covered how to store and reheat muffins. With these ideas, you can create tasty treats for yourself and your friends. Enjoy baking and experimenting with your muffin recipes!

Blueberry Protein Muffins

Delicious and healthy muffins packed with protein and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup almond flour
  • 0.5 cup vanilla protein powder
  • 0.5 cup Greek yogurt
  • 0.25 cup honey or maple syrup
  • 2 large eggs
  • 0.25 cup almond milk or any milk of choice
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup fresh blueberries or frozen
  • 1 teaspoon vanilla extract
  • 0.25 cup chopped nuts or seeds (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  • In a large mixing bowl, combine the rolled oats, almond flour, protein powder, baking powder, baking soda, and salt. Stir well to mix all the dry ingredients.
  • In a separate bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, almond milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix.
  • Gently fold in the fresh blueberries and optional nuts or seeds until evenly distributed.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the muffins on a wooden platter for a rustic feel, and garnish with a few fresh blueberries on top for an appealing touch. Enjoy warm or at room temperature!
Keyword blueberry, healthy, muffins, protein