Blueberry Protein Muffins
brunch / sweets / gluten free / grain free / baking
The fluffiest Blueberry Muffins that are delicious and packed with protein!
I’m such a sucker for a warm blueberry muffin. Recently I’ve been loving a sweet breakfast over my usual fried or scrambled eggs. I always thought of sweet breakfasts as a weekend treat, something I’m indulging in and shouldn’t necessarily be eating during the weekday to start off my day. In come this blueberry muffin recipe. They’re so sweet and satisfying but I don’t feel guilty eating them whatsoever.
There is no refined sugar in these protein-packed blueberry muffins. You also won’t find any gluten or dairy in them either, making these the perfect sweet breakfast to make so an on-the-go weekday breakfast.
I love to meal prep these for my week ahead. You can also freeze them to have later on! My favorite muffin flavor is blueberry hands down, but get creative with them! You can mix it up with different kinds of berries, or replace them with chocolate chips or whatever you like!
Blueberry Protein Muffins
makes 10 muffins
ingredients:
1 cup blueberries
1 tsp lemon zest
3/4 cup nonfat plain Greek yogurt
1/2 cup olive oil
2 tbsp honey
1 tsp vanilla
1 egg
1/2 cup coconut flour
1/2 cup vanilla protein powder
1 tsp baking soda
1 tsp baking powder
directions:
Preheat oven to 350 F.
In a large mixing bowl, combine the yogurt, olive oil, honey, vanilla and egg.
Add in the flour, protein powder, baking soda and baking powder. Mix well.
Fold in the blueberries and lemon zest. Divide the batter amongst the muffin tin.
Bake for 20-25 minutes until the centers are cooked through. Serve and enjoy!
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