High Protein Blueberry Muffins (Triple Vanilla Version)
Fluffy and tender, packed with fresh, juicy berries and boasting more protein than your average muffin, these things are perfect for a quick grab-n-go treat. I make them when my family takes road trips, and they’re the ideal snack or ready-made breakfast. The extra boost of protein ensures they actually keep you full longer.
- Yield: 12 muffins 1x
Ingredients
Units
Scale
- 1 1/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1/3 cup vanilla protein powder (unflavored is fine as well, just add some extra vanilla extract to the batter)
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup vegetable oil or canola oil
- 1 cup full-fat vanilla Greek yogurt (see note)
- 2 teaspoons vanilla extract
- 1/3 cup milk
- 1 to 1.5 cups fresh blueberries (or a mix of berries and pitted cherries)
Instructions
- Preheat your oven to 375°F, and adjust the rack to the middle position. Line 12 muffin tins with either paper or silicone liners.
- In a medium-sized bowl, whisk together the flours, protein powder, baking soda, baking powder, sugar, and salt.
- In a large bowl, whisk the eggs, and then add the oil, yogurt, vanilla, and milk. Make sure to stir until everything is completely smooth.
- Pour the dry ingredients into the wet ingredients, and fold everything together until just combined and you’ve got a thick, scoopable batter (overmixing makes for tough muffins). Lastly, fold the berries into the batter.
- Fill each of the muffin cups with batter, filling them almost up to the top (they don’t rise a ton). Bake for 15 to 20 minutes or until a tester comes out mostly clean, save for a few dry bits. NOTE: if the tops become too dark too quickly, you can lay a piece of foil over top to prevent over-browning until the insides are fully baked.
Notes
I don’t recommend low-fat yogurt here, as the fat aids in our efforts to stay fuller, longer (which is the point of these muffins in the first place).Â