Ingredients
Scale
- 1 1/2 cups whole wheat flour (substitute with all-purpose flour for a lighter texture)
- 1/2 cup vanilla whey or plant-based protein powder
- 1/3 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (if frozen, do not thaw to avoid bleeding)
- 1/2 cup plain Greek yogurt (or dairy-free yogurt for vegan option)
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1/4 cup melted coconut oil or unsalted butter
- 2 large eggs (or flax eggs for vegan substitutions: 2 tablespoons ground flaxseed + 6 tablespoons water)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil. This step takes me back to the countless mornings Mama Lou and I spent prepping the pans, making sure everything was just right.
- In a large mixing bowl, whisk together the whole wheat flour, protein powder, brown sugar, baking powder, baking soda, and salt. Stir until everything is evenly combined.
- In a separate bowl, whisk the eggs, Greek yogurt, almond milk, melted coconut oil, and vanilla extract until smooth and creamy. I always like to give this mixture a little extra whisking to ensure a silky texture that keeps the muffins tender.
- Pour the wet ingredients into the dry ingredients and gently fold together. Be careful not to overmix—the batter should be slightly lumpy. My sister Ouma always reminds me that overmixing is the secret to tough muffins, so I take her advice to heart.
- Carefully fold in the blueberries, reserving a few for topping if you want that pretty, rustic look.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you reserved blueberries, place them on top now.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. I usually check around 18 minutes to prevent overbaking because I like my muffins moist and tender, just like Mama Lou’s.
- Remove from oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack. These moments remind me of when Ouma and I would sneak a warm muffin—fresh from the oven, still soft and comforting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International