To Die For Blueberry Protein Muffins are, well.. to die for. Tender, hearty, bursting with fresh blueberries and extra protein, this recipe is breakfast perfection.
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These Blueberry Protein Muffins just might be my biggest breakfast surprise as of late. The fact that they are wholesome, sweet and hearty EVEN when prepared with Greek yogurt vs. sour cream and EVEN when I added a large portion of whole grain flour, well.. it's baffling. These are some of my favorite muffins that I have ever shared on the blog, and that's saying a lot because, well... I've made some muffins (exhibit A, B and C).
But specifically in this case, when I say muffin, I mean PROTEIN muffin. These little guys boast almost 9 grams of protein (looking at you Greek yogurt) AND you guys... you won't even notice the swaps. Pinky promise.
How To Make To Die For Blueberry Protein Muffins:
Step One: Mix up your dry ingredients in a medium sized mixing bowl.
Step 2: Whisk together your wet ingredients in a large mixing bowl.
Step 3: Toss your blueberries with a little flour to prevent "bleeding" and the blueberries clumping at the bottom of the muffins.
Step 4: Add the dry ingredients into the wet, and then... in with the blueberries! Place a large scoop of muffin batter into each lined muffin cup. Bake and serve!
Tips For Making To Die For Blueberry Protein Muffins:
- Spoon and level flour measurements. If you overdo it on the flour, your muffins will be dry and dense.
- Watch that oven. These guys can quickly go from moist and fluffy to NOT. Keep an eye on them!
- Line the muffin cups instead of freezing. This muffin batter is thick and sticky. Skip scrubbing the muffin tin by using muffin liners.
- If batter is too thick, add an extra Tbsp. of milk. I kind of hate it when recipes aren't SUPER exact, but sometimes you've just got to go with your gut feeling. Greek yogurt consistency varies greatly from brand to brand.
- Double the recipe and freeze half for later. These blueberry muffins freeze very well. Take advantage!
- If using frozen blueberries, make sure to separate the frozen "chunks." They will not come apart while baking.
FAQ'S Blueberry Protein Muffins:
Can you freeze blueberry protein muffins?
Yes! Allow muffins to cool completely and then arrange them into a single layer on a baking sheet. Place baking sheet into the freezer for 3-4 hours or until muffins are frozen through. Store frozen muffins in an airtight freezer bag for up to 1 month. To thaw, allow muffins to come to room temperature on the counter OR thaw overnight in the fridge.
Can you use frozen blueberries in place of fresh for this recipe?
Yes! I prefer using fresh as they don't "bleed" and create a tie-dyed look for the muffins, but both taste great! If you are using frozen blueberries, make sure to separate them prior to adding them to the muffin mix. Do NOT thaw.
Can I replace the all purpose white flour with whole wheat flour?
You can! That said... I think the texture is a little grittier and prefer using the combination of the 2 types of flours. #balance
Can I make a recipe substitution?
It's always best to stick to the recipe when baking, BUUUT... there are a couple substitutions that work for this recipe.
- Sour Cream: Sour cream can replace the Greek yogurt successfully. Keep in mind, you are losing the "protein component" with this substitution.
- Applesauce: You can substitute 2 Tbs. butter for 2 Tbs. applesauce to lighten the muffins just a bit.
To Die For Blueberry Protein Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 large muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
To Die For Blueberry Protein Muffins are, well.. to die for. Tender, hearty, bursting with fresh blueberries and extra protein, this recipe is breakfast perfection.
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup all purpose flour + 1 Tbsp. to coat blueberries
- 1 Tbsp. baking powder
- ½ tsp baking soda
- ½ tsp. salt
- 1 ½ cups Greek Yogurt
- 1 tsp. honey
- 1 tsp. pure vanilla extract
- 1 stick butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 Tbsp. milk (+ additional tablespoon if necessary)
- 2 cups blueberries, fresh or frozen
Instructions
- Heat oven to 400 degrees and line a muffin tin with paper liners. In a medium mixing bowl, combine wheat flour, white flour, baking powder, baking soda and salt. Mix and set aside.
- In a large mixing bowl, combine Greek yogurt, honey, vanilla, melted butter, sugar, eggs and milk. Whisk until smooth.
- In a small mixing bowl, add blueberries and 1 Tbsp. flour. Toss to coat.
- Pour the dry ingredients into the wet ingredients. Mix until fully incorporated. Add flour coated blueberries to bowl and gently fold them into the batter. Use an large scoop to fill each of the lined muffin cups with batter. These particular muffins do not rise very much so the cups can be almost filled to the top.
- Bake Muffins for 18-20 minutes or until an inserted toothpick comes out clean. the tops of the muffins should be golden brown and the blueberries should "burst." Allow muffins to cool for about 5 minutes prior to serving.
Notes
- The equipment section above contains affiliate links to products we use and love!
- To Freeze: Allow muffins to cool completely and then arrange them into a single layer on a baking sheet. Place baking sheet into the freezer for 3-4 hours or until muffins are frozen through. Store frozen muffins in an airtight freezer bag for up to 1 month. To thaw, allow muffins to come to room temperature on the counter OR thaw overnight in the fridge.
- Muffins can be stored in an air tight container in the refrigerator for up to 5 days although they are best fresh!
Keywords: Blueberry Muffin, Protein
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