🫐 High-Protein Blueberry Bread

Here’s a High-Protein Blueberry Bread that’s soft, moist, and perfectly sweet 🫐🍞
Great for breakfast, snack, or post-workout.

🫐 High-Protein Blueberry Bread

Soft • Moist • Naturally Sweet

Yield: 1 loaf (10 slices)
Prep: 10 minutes
Bake: 45–50 minutes
Oven: 350°F / 175°C

🛒 Ingredients

Wet Ingredients

• 1 cup plain Greek yogurt (2% or fat-free)
• 2 large eggs
• ⅓ cup honey or maple syrup (or sugar-free sweetener)
• 2 tbsp melted coconut oil or olive oil
• 1 tsp vanilla extract

Dry Ingredients

• 1½ cups oat flour (or blended oats)
• ½ cup vanilla or unflavored protein powder
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Add-ins

• 1½ cups blueberries (fresh or frozen)
• 1 tsp lemon zest (optional but amazing)

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).
   Line or grease a loaf pan.
2. Mix wet ingredients
   Whisk yogurt, eggs, honey, oil, and vanilla until smooth.
3. Add dry ingredients
   Stir in oat flour, protein powder, baking powder, baking soda, and salt.
   Mix just until combined.
4. Fold in blueberries
   Toss blueberries with 1 tsp oat flour (prevents sinking), then gently fold in.
5. Bake
   Pour batter into pan and bake 45–50 minutes, until a toothpick comes out mostly clean.
6. Cool
   Let cool 10–15 minutes before slicing (important for texture).

📊 Nutrition Facts (Per Slice – approx.)

Exact values depend on protein powder & sweetener.

✅ Why This Bread Works

• Greek yogurt → moisture + protein
• Oat flour → soft crumb, not dry
• Protein powder → structure + satiety
• Blueberries → natural sweetness & antioxidants

🔁 Variations

• Extra protein: add ¼ cup cottage cheese (blend into batter)
• Lemon blueberry: add 1 tbsp lemon juice
• Gluten-free: certified GF oats
• Low-carb: replace half oat flour with almond flour

❄️ Storage

• Room temp: 1 day (wrapped)
• Fridge: 4–5 days
• Freezer: up to 2 months (slice before freezing)