Love it — let’s make soft, fluffy, bakery-style Blueberry Muffins but packed with protein 💪🫐

This version stays moist (not dry like some protein muffins).

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🫐 High-Protein Blueberry Muffins

🥣 Ingredients (Makes 12 muffins)

Dry Ingredients

• 1 cup oat flour (or blended oats)

• ½ cup vanilla protein powder (whey or casein)

• ½ cup almond flour (keeps them moist)

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch salt

Wet Ingredients

• 2 large eggs

• ¾ cup plain Greek yogurt

• ¼ cup milk (any kind)

• ⅓ cup honey or maple syrup

• 1 tsp vanilla extract

Add-ins

• 1 cup fresh or frozen blueberries

• 1 tsp lemon zest (optional but amazing)

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line muffin tin.

2. Mix dry ingredients in one bowl.

3. Whisk wet ingredients in another bowl.

4. Combine gently (don’t overmix).

5. Fold in blueberries.

6. Fill liners ¾ full.

7. Bake 18–22 minutes until golden and toothpick comes out clean.

8. Cool 10 minutes before removing.

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💪 Macros (Approx. Per Muffin)

• Protein: 10–13g

• Calories: 150–180

• Carbs: 18g

• Fat: 5g

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🔥 Make Them Even Higher Protein (15g+ each)

• Replace almond flour with extra ¼ cup protein powder

• Add 2 tbsp cottage cheese (blended smooth)

• Use high-protein milk

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🧁 Bakery-Style Tip

Sprinkle a little coconut sugar on top before baking for a crunchy muffin-top finish.