Blueberry Protein Muffins (Printable)

Moist muffins packed with blueberries and protein, ideal for morning meals or on-the-go snacks.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup vanilla protein powder (whey or plant-based)
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup plain Greek yogurt (2% or full fat)
07 - 2 large eggs
08 - 1/3 cup milk (dairy or unsweetened plant-based)
09 - 1/3 cup light olive oil or melted coconut oil
10 - 1/2 cup granulated sugar or coconut sugar
11 - 1 teaspoon pure vanilla extract

→ Add-Ins

12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
13 - 1 tablespoon all-purpose flour (for tossing blueberries)

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk Greek yogurt, eggs, milk, oil, sugar, and vanilla extract until smooth and thoroughly combined.
04 - Add dry ingredients to wet mixture and stir gently with a spatula until just combined. Do not overmix to ensure tender muffins.
05 - Toss blueberries with 1 tablespoon flour in a small bowl to coat evenly, which prevents them from sinking during baking.
06 - Gently fold floured blueberries into the batter until evenly distributed.
07 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
08 - Bake for 18 to 22 minutes until a toothpick inserted in the center of a muffin comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • You get that bakery style muffin texture with a protein boost that actually keeps you full until lunch
  • The Greek yogurt makes them incredibly moist without needing excessive oil or butter
  • They freeze beautifully so you can grab one on your way out the door all week
02 -
  • Overmixing the batter creates tough muffins so stop as soon as flour disappears
  • Room temperature ingredients blend better so set eggs and yogurt out about 20 minutes before starting
03 -
  • Sprinkle coarse sugar on top before baking for that bakery crunch everyone loves
  • Use gluten free flour blend and GF protein powder to make these gluten free safely

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