Ingredients
For the Muffins:
- 1 cup all-purpose flour
- ½ cup vanilla protein powder
- ½ cup Greek yogurt
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ cup milk (any kind)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup fresh or frozen blueberries
For the Streusel Topping:
- ¼ cup rolled oats
- 2 tbsp brown sugar
- 2 tbsp flour
- 2 tbsp butter (melted)
- ½ tsp cinnamon
Instructions
1. Preheat oven
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
2. Mix dry ingredients
In a large bowl, whisk together flour, protein powder, baking powder, and baking soda.
3. Combine wet ingredients
In another bowl, mix Greek yogurt, honey (or maple syrup), eggs, milk, and vanilla extract until smooth.
4. Make the batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in blueberries
Gently fold in the blueberries.
6. Prepare streusel
In a small bowl, mix oats, brown sugar, flour, melted butter, and cinnamon until crumbly.
7. Assemble muffins
Divide the batter evenly into the muffin cups (about ¾ full). Sprinkle streusel generously on top.
8. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips & Variations
- Use a plant-based protein powder if preferred.
- Swap blueberries for raspberries or chopped strawberries.
- Add lemon zest for a bright, fresh flavor.
- For extra protein, mix in a tablespoon of chia seeds.
Storage
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. These muffins also freeze well for up to 2 months.
These muffins are perfect for breakfast, meal prep, or a post-workout snack—delicious, satisfying, and packed with protein.