Blueberry Protein Muffins

Description

Blueberry Protein Muffins are soft, moist, and packed with juicy blueberries in every bite. Made with protein-rich milk, sugar-free pudding mix, and fresh blueberries, these muffins are a delicious way to enjoy a satisfying breakfast, snack, or post-workout treat. They have a light, fluffy texture with a naturally sweet berry flavor and require only a handful of simple ingredients. Perfect for meal prep, these muffins stay moist for days and can be enjoyed warm or cold. Whether you’re looking for a protein-packed breakfast or a healthier homemade dessert, these easy blueberry muffins are sure to become a favorite.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 (1 oz) package sugar-free vanilla pudding mix
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 cup high-protein milk
• ¼ cup plain Greek yogurt
• ¼ cup melted butter
• 1 teaspoon vanilla extract

Add-Ins

• 1½ cups fresh blueberries
• 1 tablespoon flour (for coating blueberries)

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup with cooking spray.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar-free vanilla pudding mix, baking powder, baking soda, and salt until evenly combined.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the eggs, high-protein milk, Greek yogurt, melted butter, and vanilla extract until smooth and fully blended.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until no dry flour remains. Avoid overmixing, as this helps keep the muffins soft and fluffy.

Step 5: Add the Blueberries

Toss the blueberries with one tablespoon of flour to help keep them evenly distributed throughout the batter. Fold them gently into the mixture using a spatula.

Step 6: Fill the Muffin Pan

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle a few extra blueberries on top of each muffin for a bakery-style appearance.

Step 7: Bake

Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Serve

Enjoy warm with a cup of coffee or tea, or pack them as a grab-and-go breakfast or afternoon snack.

Tips & Notes

• Fresh blueberries provide the best texture, but frozen blueberries can also be used without thawing.
• Do not overmix the batter to ensure tender muffins.
• Coat the blueberries with flour to prevent them from sinking.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Freeze individually wrapped muffins for up to 2 months.

Q&A

Q: Can I use frozen blueberries?
Yes. Add them directly from the freezer without thawing to prevent excess moisture.

Q: Can I substitute the Greek yogurt?
Yes. Sour cream or additional high-protein milk can be used, although Greek yogurt gives the muffins extra moisture.

Q: How do I keep the muffins soft?
Avoid overbaking and store them in an airtight container once completely cooled.

Servings & Nutrition

Servings: 12 muffins

Approximate Nutrition Per Muffin

• Calories: 180
• Protein: 8g
• Carbohydrates: 22g
• Fat: 7g
• Fiber: 1g
• Sugar: 6g
• Sodium: 180mg