The BEST Protein Blueberry Muffins

Not your average blueberry muffins: these help you hit your fitness goals and satisfy your desire for something sweet at breakfast or anytime of day. You dont want to miss out on this incredible delicious blueberry protein muffin recipe.

I have made these for my family quite a few times- not only are they unbelievably delightful, but they have helped us hit our daily protein goals. As a family that likes to hit our daily macros these have come in clutch over the last few months.

Your family will be begging for you to make these again!

After my deep dive into pinterest to find the perfect high protein breakfast I kept coming back disappointed due to the inconvenience of most recipes. I found that a lot of the healthier recipes called for things that I didn't have on hand so I started experimenting with what I had and curated this delightful and moist blueberry treat. Feel free to play around with this recipe and see what alternatives work!

The BEST Protein Blueberry Muffins

Muffin Ingredients:

• 2/3 cup white sugar

• 1 large egg

• 1/2 cup melted butter

• 1/3 cup milk

• 1 tbsp vanilla

• 1 1/4 cup all-purpose flour (can substitute with almond flour)

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup of vanilla protein yogurt (I use oikos brand)

• 1 cup fresh blueberries

• About 1 tablespoon white sugar for the top (optional)

Instructions:

1. Preheat oven to 375ºF. Lightly grease your muffin tin- I have always used butter to grease the pan and it adds a little extra crispy-ness delight.

2. Combine the sugar, egg, melted butter, milk, and vanilla in a bowl (or your kitchenmaid mixer) and stir until well combined.

3. Add the flour, baking powder and salt. Stir them into the wet ingredients until combined - I like to use my kitchenaid mixer so it is hands free. Don't over-mix. Just stir until it's no longer lumpy.

4. Stir in the protein vanilla yogurt just until well distributed. Fold in the blueberries (I left about half for the top so some would be visible on the crown of the muffin).

5. Evenly distribute the batter in the muffin tin. A rule of thumb for me is fill the tin half way full because the muffins will rise during baking. This is usually the perfect formula for the best size muffins. If you saved some berries for the top, sprinkle them on and press them in lightly. Sprinkle the tops with the 1 tablespoon of sugar if you want- I recommend!

6. Bake muffins for about 25 minutes. If you're using frozen berries it will take about 5 minutes longer. Also depending on how many muffins you decided to make, it will also take a shorter time. Just make sure you get them out as soon as a toothpick comes out clean.

7. You can also make maybe 3 or 4 giant muffins in a jumbo muffin tin. If you do, bake them at 350ºF for maybe about 40 minutes.

8. I like to put them in a sealed container while they're still warm so the stay really moist. That's assuming they aren't eaten right out of the pan though.