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A close-up shot of golden brown blueberry protein muffins on a wire cooling rack

Homemade Blueberry Protein Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 185 kcal

Ingredients
  

  • 2 cups oat flour
  • 2 scoops (60g) vanilla whey protein powder
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon sal t
  • 1 cup non -fat Greek yogurt
  • 2 large eggs , room temperature
  • 0.5 cup unsweetened applesauce
  • 0.25 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1.5 cups fresh blueberries

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 12-cup muffin tin or line with silicone liners.
  • In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, and salt until well aerated.
  • In a separate medium bowl, combine the Greek yogurt, eggs, applesauce, maple syrup, and vanilla extract; whisk until the mixture is smooth and emulsion is achieved.
  • Incorporate the wet ingredients into the dry ingredients using a spatula, folding gently until no dry streaks remain; do not overwork the batter.
  • Gently fold the fresh blueberries into the batter until evenly distributed.
  • Divide the batter equally among the 12 muffin cups, filling each to approximately 80 percent capacity.
  • Bake for 18 to 22 minutes, or until an internal temperature of 200 degrees Fahrenheit is reached and a toothpick comes out clean.
  • Cool the muffins in the tin for 5 minutes before transferring to a wire rack for final cooling.