Prep Time: 15 minutes
Cook Time: 22–25 minutes
Total Time: 40 minutes
Difficulty: Easy
Servings: 12 muffins
Cuisine: American
Course: Breakfast, Snack, Dessert
Ingredients
For the Muffins
- 1½ cups whole wheat flour
- ½ cup vanilla protein powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup plain Greek yogurt
- ¼ cup milk
- ⅓ cup honey or maple syrup
- 2 tablespoons melted coconut oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Crumble Topping
- ⅓ cup rolled oats
- ¼ cup whole wheat flour
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- ½ teaspoon cinnamon
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup with non-stick cooking spray.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the eggs, Greek yogurt, milk, honey, melted coconut oil, and vanilla extract until smooth and creamy.
Step 4: Combine the Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing, as this can make the muffins dense.
Carefully fold the blueberries into the batter, distributing them evenly.
Step 5: Make the Crumble
In a small bowl, combine the rolled oats, flour, brown sugar, cinnamon, and melted butter. Mix with a fork until crumbly.
Step 6: Fill the Muffin Pan
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Sprinkle the crumble mixture generously over each muffin.
Step 7: Bake
Bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Muffins
- Toss blueberries with a teaspoon of flour before adding them to the batter to prevent sinking.
- Do not overmix the batter. Gentle mixing creates soft and fluffy muffins.
- Frozen blueberries can be used without thawing.
- Use room-temperature eggs and yogurt for the best texture.
- Sprinkle extra oats on top for a bakery-style appearance.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to one week.
Freeze individually wrapped muffins for up to 3 months. Simply thaw overnight in the refrigerator or microwave for 30–45 seconds before serving.
Variations
- Add chopped walnuts or pecans for extra crunch.
- Replace blueberries with raspberries or diced strawberries.
- Stir in lemon zest for a bright citrus flavor.
- Use chocolate protein powder for a richer variation.
- Add chia seeds or flaxseed for extra fiber.
Serving Suggestions
These muffins are delicious served:
- Warm with a little butter.
- Alongside fresh fruit.
- With a cup of coffee or tea.
- As a grab-and-go breakfast.
- After a workout for a protein-rich snack.
Nutrition Information (Per Muffin)
- Calories: 190
- Protein: 10 g
- Carbohydrates: 24 g
- Fat: 6 g
- Saturated Fat: 2.5 g
- Fiber: 3 g
- Sugar: 9 g
- Sodium: 170 mg
- Cholesterol: 35 mg