These protein blueberry muffins are moist, dense and taste great. They are made with Greek yogurt to add extra protein. They are There is a recipe for a streusel topping which is optional!
1 ¾cupcake flour or gluten free flourif using gluten free flour, use 1:1 measure for measure
1scoopvanilla protein powder
½teaspoonsalt
¾teaspoonbaking soda
½teaspooncinnamon
2cupsblueberriesfresh
Streusel Topping
½cupoatmealold fashioned
¼cupbrown sugarpacked
1tablespooncinnamon
Instructions
Preheat oven to 375F.
Line 12 muffin tins with liners. Grease with non stick spray and set aside.
In a medium sized mixing bowl, cream together the softened butter and sugar using an electric mixer. Mix on medium speed until creamed (about 3 minutes.)
Add in eggs and vanilla, mix on medium speed for 1 minute.
Add Greek yogurt, mix until combined.
In a separate bowl, combine the flour, salt, baking soda and cinnamon. Mix until combined.
Add the flour mixture into the Greek yogurt mixture. Mix with electric mixer until just combined.
Gently fold in blueberries using a rubber spatula.
Fill prepared muffin tins ¾ the way full. Top with 1 teaspoon of streusel if desired. (See below recipe for streusel).
Bake in oven for 18-20 minutes. Toothpick should come out clean when inserted into center of muffin.
Streusel Instructions
Combine the oatmeal, brown sugar, cinnamon and oil in a medium bowl. Mix until combined.
Notes
Protein Powder: use your favorite flavor of protein powder. I love vanilla whey protein because it mixes well with the muffin batter and does not affect the texture.
Low sugar version: leave off the streusel topping
For best quality, store these muffins in an airtight container in the refrigerator for up to one week.