Quick Description
Soft, fluffy, bakery-style muffins loaded with juicy blueberries and topped with a sweet crumbly streusel — but with a high-protein twist that keeps you full, energized, and satisfied all morning.
Servings & Timing
- Servings: 8–10 muffins
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: ~30 minutes
Ingredients
For the Muffins
- 1 cup oat flour
- 1 scoop (25–30g) vanilla protein powder
- ½ cup Greek yogurt
- 2 eggs
- ½ cup almond milk
- 1 tsp baking powder
- ½ tsp vanilla extract
- 1 cup blueberries
For the Streusel Topping
- ¼ cup oat flour
- 2 tbsp coconut sugar or brown sugar
- 2 tbsp melted butter or coconut oil
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
2. Mix Dry Ingredients
In a bowl, combine:
- Oat flour
- Protein powder
- Baking powder
Mix well to remove any lumps.
3. Mix Wet Ingredients
In another bowl, whisk together:
- Eggs
- Greek yogurt
- Almond milk
- Vanilla extract
Mix until smooth and creamy.
4. Combine Batter
Pour wet ingredients into dry ingredients.
Mix gently until just combined (don’t overmix).
5. Add Blueberries
Fold in blueberries carefully to avoid breaking them.
6. Fill Muffin Cups
Divide batter evenly, filling each cup about ¾ full.
7. Make Streusel
In a small bowl, mix:
- Oat flour
- Sugar
- Melted butter
Mix until crumbly, then sprinkle on top of each muffin.
8. Bake
Bake for 18–22 minutes, or until:
- Tops are golden
- Toothpick comes out clean
9. Cool & Serve
Let muffins cool for 5–10 minutes before serving.
Nutrition (Per Muffin – Approx.)
- Calories: ~180–220
- Protein: ~15–20g (depends on protein powder used)
- Carbs: ~18–22g
- Fat: ~6–8g
Additional Notes
- Use thick Greek yogurt for best texture
- If batter is too thick, add a splash of milk
- Frozen blueberries work too (don’t thaw)
Storage
- Fridge: 4–5 days
- Freezer: Up to 2 months
- Reheat: Microwave 15–20 seconds
