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Muffin al proteine di mirtillo pronto da gustare

Blueberry Protein Muffins

Delicious blueberry protein muffins that are quick to make, nutritious, and perfect for busy families.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour Whole wheat flour gives the muffins a hearty texture and boosts nutrition.
  • 1/2 cup protein powder Choose a flavor you love—vanilla or chocolate works wonderfully.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup rolled oats Oats add an extra layer of texture and fiber.
Wet Ingredients
  • 1/2 cup Greek yogurt Look for plain yogurt for a creamy base without added sugars.
  • 1/2 cup honey or maple syrup Use whichever natural sweetener you prefer for a touch of flavor.
  • 1/2 cup almond milk Unsweetened almond milk is my favorite for a lighter touch.
  • 1 teaspoon vanilla extract Pure vanilla extract enhances the overall flavor.
Filling
  • 1 cup fresh or frozen blueberries If using frozen, don’t thaw them; just fold them in.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare a muffin pan with paper liners.
  2. In a large bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, and salt. Mix well.
  3. In another bowl, mix the Greek yogurt, honey (or maple syrup), almond milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  5. Add the blueberries and rolled oats, folding them in carefully.
  6. Divide the batter into the muffin cups, filling them about three-quarters full.
Baking
  1. Bake in the oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let them cool for a few minutes before transferring the muffins to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them for up to three months. Simply thaw overnight in the refrigerator or pop them in the microwave for a quick reheat.