Description
Moist, protein-packed blueberry muffins made in a single bowl for simplicity. Perfect for breakfast or a post-workout snack with a fresh, fruity flavor and satisfying texture.
Ingredients
1 ½ cups all-purpose flour
1 cup milk (dairy or plant-based)
½ cup canola oil
2 large eggs
1 cup blueberries (fresh or frozen)
¼ cup vanilla-flavored protein powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon
1 cup granulated sugar (or ½ cup sugar + ½ cup egg replacer, if vegan)
Instructions
Preheat oven to 375°F (190°C). Line 12 muffin tin cups with paper liners.
Whisk flour, baking powder, baking soda, salt, cinnamon, sugar, and protein powder in a large bowl.
Mix in milk, canola oil, and eggs until fully combined.
Gently fold in blueberries to avoid crushing them.
Divide batter evenly among prepared muffin cups (about 3/4 full each).
Bake for 18-20 minutes, until tops are golden and a toothpick inserted comes out clean.
Notes
Freeze uncooked or cooked muffins for up to 3 months.
If using frozen blueberries, do not thaw them before folding into the batter.
For vegan version: Omit eggs and use egg replacer (per package instructions).
Top with a sprinkle of sugar or a small apple cider glaze (optional, plant-based).
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 55mg