Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • 2 scoops (approx. 60g) vanilla protein powder
  • ½ cup (120ml) plain Greek yogurt
  • ¼ cup (60ml) milk
  • ¼ cup (60ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and protein powder.
  3. In a separate bowl, whisk together Greek yogurt, milk, oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries.
  6. Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.