Protein Blueberry Muffins Recipe — Healthy, High-Protein & Moist
Make moist, high-protein blueberry muffins packed with real blueberries, perfect for breakfast, snacks, or post-workout fuel!
Ingredients
- 1/4 cup avocado oil
- 1 cup all-purpose flour
- 1 scoop Levels vanilla protein powder for extra protein boost or 1/3 cup of protein powder of choice
- 1 egg
- 1 tsp baking powder
- 1/4 cup honey
- 1 tsp vanilla extract
- 3 tbsp stevia or sugar
- 1/3 cup buttermilk
- 3/4 cup fresh or frozen blueberries
- 1 tsp vinegar
- 1/4 tsp salt enhances flavor
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together avocado oil, honey, stevia, egg, vanilla extract, buttermilk, and apple cider vinegar until well combined.
- In a separate bowl, mix the all-purpose flour, protein powder, baking powder, salt, cinnamon, chia seeds, and nuts (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among muffin liners, filling each to the top.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before enjoying!
Notes
- Don’t overmix the batter; this keeps the muffins soft and fluffy.
- Use fresh blueberries if possible for the best flavor and texture. If using frozen, toss them in a little flour before adding them to the batter to prevent them from sinking.
- For more protein, swap half the all-purpose flour with almond flour, which also adds a delicious nutty taste.
- Make them dairy-free by using almond milk with a splash of lemon juice instead of buttermilk.
- Enhance the flavor by adding a touch of lemon zest for a refreshing citrus note.
- Make mini muffins by using a mini muffin tin and baking for 12-15 minutes for a perfect bite-sized treat.