blueberry protein muffins

Fluffy high protein blueberry muffins are a tasty and healthy breakfast. Stay energized through the day with these easy meal prep muffins.

Protein Blueberry Muffins Recipe

eggs

maple syrup

tsp vanilla extract

plain Greek yogurt (I used Fage 5%)

tsp baking powder

tsp baking soda

cinnamon

2% milk

apple cider vinegar

oats (divided)

vanilla protein powder

wheat pastry flour

blueberries

Preheat your oven to 350°. In a large bowl, whisk together eggs, maple syrup, vanilla, and plain Greek yogurt. Whisk until no chunks of yogurt remain and everything is smooth.

Add baking powder, baking soda, cinnamon, oats, milk, apple cider vinegar, and protein powder and stir until well combined. Let batter sit for 2-3 minutes to allow baking soda and vinegar to react. The batter will look bubbly, that’s okay!

Add whole wheat pastry flour and mix until just combined, try not to overmix.

Fold in blueberries, then divide evenly between 12 lined muffin cups. Fill each muffin cup completely full. Sprinkle the remaining ¼ cup oats evenly onto the 12 muffins.

Bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean with no crumbs.

These muffins are the perfect healthy snack - they are super filling and so delicious! They&#39;re packed with protein and gluten free! It&#39;s a perfect treat to keep your tummy satisfied while eating good. Make a large batch and freeze to have them on hand for a super snack!

Blueberry Protein Muffins

plain Greek yogurt

almond butter

honey

vanilla extract

old fashioned rolled oats*

almond flour

baking powder

baking soda

salt

fresh or frozen blueberries ((frozen, not thawed))

½ cup sliced almonds (for topping)

Preheat the oven to 425°F. Line cupcake pan with liners or spray with nonstick spray.

In a medium bowl, whisk together the yogurt, eggs almond butter, honey and vanilla until smooth. Set aside.

In a large bowl, combine the oats, almond flour, baking powder, baking soda, salt and cinnamon. Pour the wet ingredients into the dry ingredients and whisk until all combined. Gently fold in the blueberries, being careful not to over mix or blueberries will get smashed.

Spoon the batter into the prepared muffin pan. Fill to the top. Sprinkle the almonds on top, gently pressing them into the batter. 

Bake for 5 minutes at 425°F. Without removing the muffins, reduce the temperature to 350°F. Bake an additional 16-18 minutes or until toothpick inserted into the center comes out clean. 

Allow muffins to cool in the pan for 10 minutes before removing and cooling completely on a wire rack. 

Sweet Potato Blueberry Protein Muffins made in the blender with oats, sweet potato, yogurt, protein powder, and blueberries! 130 calories, 7 grams of protein, and 3 grams of fat per muffin!

Sweet Potato Blueberry Protein Muffins

old fashioned rolled oats

yogurt

scoops, packed vanilla protein powder ((1/2 cup, packed/64 grams))

blueberries (205 grams)

Preheat oven to 350 degrees Fahrenheit.

Add the oats to your blender and process until a flour forms (about 30 seconds).

Add the sweet potato, yogurt, eggs, protein powder, cinnamon, baking powder, baking soda, and salt and blend again until well combined and smooth. The batter will be very thick. Carefully stir in the blueberries. Or you can transfer the mixture to a bowl and stir in the blueberries that way.

Distribute into 12 silicone muffin liners (or regular muffin liners that are greased). Top with some rolled oats if desired.

Bake for 25-30 minutes or until a toothpick comes out clean. Remove and let cool for 5 minutes. Enjoy!

These came out very good. I use sweet potatoes a lot for baking. I did use chia eggs in place of large eggs. This adds more protein and fiber. As far as using the blender, I will not do this next time as the batter was challenging to scrape out of the blender then into another bowl to fold in the blueberries. I will use my stand mixer next time and only dirty one bowl. IMO, the recipe ingredient list would be nice to note next to the 1 1/2 cup of berries "divided". Or, at least within the instructions state 1 cup of berries to fold in then at the last before baking top with remaining berries. I caught this so it was not an issue for me. Just a thought. Thank you for sharing.

I enjoyed the muffins, as did my husband. I love that we can both eat them without having to worry about “is it healthy enough?”. It had a bit too much blueberry for me, however . I think I would cut it to 1/2 for my personal preference, next time I make this recipe… and I WILL be making it again.

This recipe turned out wonderful and the muffins taste so good!
It’s the first time that I really enjoyed eating a paleo style recipe. 
I have recommended them to my social media community without hesitation.

I wasn't sure how these would turn out but I love experimenting with baking &amp; I had some already cooked sweet potato so I thought, why not! I was not disappointed!! I love that they are sweetened only with the sweet potato + vanilla protein powder. I kept the skin on with the sweet potato &amp; I used frozen blueberries. Oh, and I subbed fat free cottage cheese instead of the yogurt 'cause I had 1 more cup I wanted to use up! My husband would've wanted it a bit sweeter, but it was easy for him to just put some honey on top. I love that we can adjust to our personal taste buds. Great hit, Kelly! I will definitely make these again. :)

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Protein Blueberry Muffins Recipe

Blueberry Protein Muffins

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