Name: Unbelievably Moist Blueberry Protein Muffins in 35
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 1/2 cups plain flour (all purpose flour); 3 tsp baking powder; 1 tsp baking soda / bi carb soda (sub extra 3 tsp baking powder); 1 cup white sugar (caster, granulated or superfine); 1/4 tsp salt; 1 cup buttermilk; 60g / 4 tbsp butter, unsalted, melted; 4 tbsp vegetable oil; 2 large eggs, at room temperature, lightly whisked; 2 tsp vanilla extract; 250g / 8 oz blueberries, fresh (~2 cups)

Jump to Recipe

Okay, let’s be real. Finding a breakfast that’s actually good *for* you and tastes amazing? It’s like searching for a unicorn, right? I swear, everything’s either dry as cardboard or loaded with so much sugar it should be illegal! That’s why I went on a mission to create the perfect morning treat, and let me tell you, I think I nailed it with these Moist Blueberry Protein Muffins!

These aren’t your average, crumbly, sad excuses for muffins. Nope! These are seriously moist, bursting with juicy blueberries, and packed with enough protein to keep you going ’til lunchtime. Seriously, they are a game changer. I’ve been baking for years, and I can confidently say this is one of my best recipes. It’s super easy, and the results are just… *chef’s kiss*. Get ready to finally have a breakfast you actually look forward to!

Why You’ll Love These Moist Blueberry Protein Muffins

Okay, so why should you even *bother* making these? Trust me, you’ll thank me later! Here’s the lowdown:

Quick and Easy

Seriously, who has time for complicated breakfasts? These come together in under 35 minutes – that’s faster than ordering takeout!

Packed with Protein

These aren’t just empty calories, folks. They’re loaded with enough protein to keep you full and energized all morning. Say goodbye to that mid-morning slump!

Incredibly Moist

Dry muffins are a crime against humanity! These are seriously moist and tender. You won’t believe how good they are!

Bursting with Blueberry Flavor

Each bite is like a little explosion of blueberry goodness. My favorite part is when a blueberry bursts in my mouth – yum!

Perfect for Breakfast or Snack

Need a quick breakfast? Grab a muffin! Afternoon snack attack? Muffin to the rescue! These are perfect anytime.

Ingredients for Your Moist Blueberry Protein Muffins

Alright, let’s gather our goodies! Nothing too fancy here, just good ol’ baking staples. But trust me, the *quality* of these ingredients makes all the difference in these moist blueberry protein muffins!

2 1/2 cups all-purpose flour – Yep, plain ol’ flour! Don’t pack it in when you measure, just lightly spoon it into your measuring cup.
3 tsp baking powder – This is what gives our muffins that lovely lift! Make sure it’s not expired, okay?
1 cup granulated white sugar – For that perfect touch of sweetness. I prefer using regular granulated, but caster sugar works great too!
1/4 tsp salt – Just a pinch to balance out the sweetness – don’t skip it!
1 cup buttermilk – This is the secret ingredient for ultimate moistness! Seriously, don’t skip this one!
60g melted unsalted butter – About 4 tablespoons. Melt it and let it cool slightly so it doesn’t cook the eggs!
4 tbsp vegetable oil – This helps keep things extra tender. Any neutral oil will do!
2 large eggs at room temperature, lightly whisked – Room temp eggs blend better, trust me! Whisk ’em lightly to break ’em up.
2 tsp vanilla extract – Because everything’s better with vanilla, right?
250g fresh blueberries – About 2 cups. Fresh is best, but frozen works in a pinch (more on that later!).

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How to Make Moist Blueberry Protein Muffins: Step-by-Step Instructions

Okay, ready to get baking? Don’t worry, it’s easier than you think! Just follow these simple steps, and you’ll be enjoying warm, delicious muffins in no time. I promise!

Step 1: Preheat and Prep

First things first: crank up that oven to 200°C/390°F. Seriously, don’t skip this! A hot oven is key for getting that perfect muffin dome. While it’s heating up, line your 12-hole muffin tin with paper liners. Makes clean-up a breeze, trust me!

Step 2: Combine Dry Ingredients for Moist Blueberry Protein Muffins

In a big bowl, whisk together 2 1/2 cups of flour, 3 teaspoons of baking powder, 1 teaspoon of baking soda (or just add an extra 3 teaspoons of baking powder if you’re out!), 1 cup of sugar, and 1/4 teaspoon of salt. Whisking aerates the flour and helps everything mix evenly. No one wants a lump of baking powder in their muffin!

Step 3: Mix Wet Ingredients

In a separate bowl, whisk 1 cup of buttermilk, 60g of melted butter, 4 tablespoons of vegetable oil, 2 lightly whisked room temperature eggs, and 2 teaspoons of vanilla extract. Room temperature eggs really do make a difference – they blend better and create a smoother batter. I usually take mine out about 30 minutes before I start baking.

Step 4: Combine Wet and Dry

Make a well in the center of your dry ingredients and pour in the wet ingredients. Now, gently mix until *just* combined. This is super important! Overmixing develops the gluten in the flour and makes tough muffins. A few flour lumps are totally fine – don’t stress it! Seriously, stop mixing as soon as everything is *mostly* combined.

Step 5: Add Blueberries

Gently stir in most of your blueberries (about 2 cups), but save a few to sprinkle on top – they look so pretty! Plus, those top blueberries get all caramelized and delicious in the oven. Yum!

Step 6: Bake Your Moist Blueberry Protein Muffins

Divide the batter evenly among the muffin liners. I like to use an ice cream scoop for this – it’s quick and easy! Sprinkle those reserved blueberries on top of each muffin. Bake for 5 minutes at 200°C/390°F, then lower the oven temperature to 180°C/350°F and bake for another 13-15 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so keep an eye on them!

Step 7: Cool and Serve Your Moist Blueberry Protein Muffins

As soon as they’re done, transfer the muffins from the tin to a wire rack to cool. This prevents them from getting soggy on the bottom. Serve them warm for the ultimate treat, or let them cool completely and enjoy them at room temperature. Honestly, these are good any way you slice it (or, you know, bite it!).

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Tips for the Best Moist Blueberry Protein Muffins

Want muffins that are *seriously* amazing? Of course, you do! Here are a few tricks I’ve learned over the years to make these the best. Trust me, these little things make a big difference!

Don’t Overmix the Batter

Seriously, I can’t stress this enough! Overmixing = tough muffins. Mix until just combined, even if there are a few flour streaks. Lumps are your friends here, not your enemies!

Use Fresh Blueberries

Okay, frozen works in a pinch, but fresh blueberries are where it’s at! They’re juicier and have a better flavor. Plus, they don’t bleed as much into the batter. My favorite part is when they are still slightly warm from the sun. Mmmm.

Room Temperature Ingredients

Especially those eggs! Room temperature ingredients blend together way better than cold ones. This means a smoother batter and a more even bake. So, plan ahead and take those eggs out of the fridge a little bit before you start!

Ingredient Notes and Substitutions for Moist Blueberry Protein Muffins

Okay, so sometimes you’re missing an ingredient, or maybe you wanna try something different. No worries! Here are a few swaps that work great in these moist blueberry protein muffins. Let’s get baking!

Buttermilk Substitute

No buttermilk? No problem! Just add a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about 5 minutes, and bam – you’ve got buttermilk! Works like a charm, trust me!

Flour Options

Want to make these gluten-free? Go for it! Just swap out the all-purpose flour for a gluten-free blend. I’ve had good luck with Bob’s Red Mill – just follow the package instructions. Keep in mind that the texture might be slightly different. You may need to add a little more liquid if the batter is too thick!

FAQ About Moist Blueberry Protein Muffins

Got questions? I’ve got answers! Here are some of the most common things people ask me about these absolutely amazing moist blueberry protein muffins. Let’s get right to it!

Can I use frozen blueberries in these Moist Blueberry Protein Muffins?

Yep, you totally can! But here’s the thing: don’t thaw them first! If you do, they’ll release a ton of juice and make your batter all watery and your muffins kinda sad. Just toss ’em in frozen – they’ll bake up just fine!

How do I store these Moist Blueberry Protein Muffins?

Easy peasy! Just pop ’em in an airtight container, and they’ll keep at room temperature for about 2-3 days. If you live somewhere super humid, you might want to stash them in the fridge to prevent them from getting too sticky.

Can I freeze these Moist Blueberry Protein Muffins?

You betcha! These are perfect for meal prepping. Wrap each muffin individually in plastic wrap or foil, then toss them all in a freezer bag. They’ll keep in the freezer for up to 2-3 months. When you’re ready to eat one, just let it thaw at room temperature or nuke it in the microwave for a few seconds.

Can I reduce the amount of sugar in these Moist Blueberry Protein Muffins?

Okay, so you *can*, but it might affect the texture a bit. Sugar does more than just add sweetness – it also helps keep the muffins moist and tender. If you want to cut back, I’d recommend starting with just a tablespoon or two and seeing how it goes. You could also try swapping some of the white sugar for a natural sweetener like honey or maple syrup, but keep in mind that this will also change the flavor a little. Experiment and see what works best for you!

Storing Your Moist Blueberry Protein Muffins

Got leftovers? Lucky you! These moist blueberry protein muffins are best stored in an airtight container at room temperature. They’ll stay fresh for about 2-3 days – if they last that long! Wanna warm one up? A quick zap in the microwave does the trick!

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Nutritional Information for Moist Blueberry Protein Muffins

Alright, let’s talk numbers! Keep in mind that the nutritional info below is just an estimate, okay? It’ll change depending on the exact ingredients you use (brands vary!). I’m not a nutritionist, so this isn’t a guarantee, just a rough idea of what you’re getting in these moist blueberry protein muffins!

Enjoyed This Moist Blueberry Protein Muffins Recipe?

So, did you love these moist blueberry protein muffins as much as I do? I really hope so! If you gave them a try, please leave a comment below and let me know what you thought! Or, even better, give the recipe a star rating! I love hearing from you guys!