Vanilla Blueberry Protein Muffins Recipe
These Vanilla Blueberry Protein Muffins are a delicious and nutritious treat that’s perfect for breakfast or a snack. Packed with protein from almond flour and protein powder, and bursting with juicy blueberries, these muffins are sure to be a hit with your taste buds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Dry Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/3 cup unsweetened almond milk
- 1/4 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh blueberries
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin pan with liners or grease.
- Mix dry ingredients: In a large bowl, combine almond flour, protein powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, almond milk, Greek yogurt, honey, coconut oil, and vanilla until smooth.
- Combine wet and dry ingredients: Pour wet ingredients into the dry mixture and stir until just combined. Gently fold in the blueberries.
- Bake: Divide batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use frozen blueberries without thawing.
- For extra protein, sprinkle more protein powder on top before baking or mix into a streusel topping.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
