High-Protein Blueberry Biscuits

High-Protein Blueberry Biscuits

Soft, lightly sweet, and packed with protein — these blueberry biscuits are perfect for breakfast, post-workout fuel, or a healthier snack. Crisp on the outside, tender on the inside!

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🛒 Ingredients (Makes 8 biscuits)

🥣 Dry Ingredients

• 1 cup vanilla or unflavored protein powder (whey or plant-based)

• 1 cup white whole wheat flour (or all-purpose)

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• 1–2 tbsp granulated sweetener (optional, adjust to taste)

🫐 Wet Ingredients

• ¾ cup Greek yogurt (plain, 2% or full-fat)

• 2 tbsp melted butter or coconut oil

• 1 egg

• 2–4 tbsp milk (as needed for dough consistency)

• ¾ cup fresh or frozen blueberries (do not thaw if frozen)

Optional:

• ½ tsp vanilla extract

• Zest of ½ lemon for brightness

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🔥 Instructions

1️⃣ Preheat

• Preheat oven to 375°F (190°C).

• Line a baking sheet with parchment paper.

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2️⃣ Mix Dry Ingredients

• In a large bowl, whisk together protein powder, flour, baking powder, baking soda, salt, and sweetener.

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3️⃣ Combine Wet Ingredients

• In a separate bowl, whisk Greek yogurt, melted butter, egg, milk, and vanilla (if using).

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4️⃣ Make the Dough

1. Add wet ingredients to dry ingredients.

2. Stir gently until just combined.

3. If dough is too dry, add milk 1 tablespoon at a time.

4. Gently fold in blueberries (avoid overmixing).

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5️⃣ Shape

• Scoop dough into 8 equal mounds on the baking sheet.

• Slightly flatten tops with your fingers or a spoon.

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6️⃣ Bake

• Bake 12–15 minutes, until tops are lightly golden and set.

• Cool for 5–10 minutes before serving.

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🌟 Optional High-Protein Glaze

Mix:

• ½ cup Greek yogurt

• 1–2 tbsp powdered sweetener

• Splash of lemon juice

Drizzle over cooled biscuits.

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💪 Approximate Macros (Per Biscuit)

(Varies by protein powder and ingredients)

• Calories: ~140–160

• Protein: 10–14g

• Carbs: 12–15g

• Fat: 4–6g

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⭐ Tips

• Don’t overmix — keeps biscuits tender.

• If using plant protein, you may need extra milk (plant protein absorbs more liquid).

• For extra crisp tops, brush lightly with milk before baking.

• Store in fridge up to 4 days; reheat 10–15 seconds in microwave.