Ingredients
Scale
- 10 oz fresh blueberries
- 1 cup plain flour
- 3/4 cup thick Greek yogurt
- 1/2 cup extra-virgin olive oil
- 2 tbsp honey
- 1 large egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1/2 cup vanilla-flavored protein powder
Instructions
- Preheat oven to 360°F (180°C) for even baking.
- Mix egg, honey, Greek yogurt, vanilla, and olive oil in a bowl until smooth.
- Add flour, protein powder, baking powder, and baking soda. Stir gently to combine.
- Fold in blueberries carefully to avoid crushing them.
- Divide batter into lined muffin pan for 12 muffins.
- Bake for 15-20 minutes until a toothpick comes out clean.
- Cool muffins in the pan before transferring.
Notes
- For gluten-free, substitute flour with gluten-free flour.
- Overmixing batter can make muffins dense.
- Store in airtight container to keep moist.
- Freeze muffins for up to 3 months. Reheat in microwave.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg