Blueberry Protein Muffins (Printable)
Moist, flavorful muffins packed with juicy blueberries and boosted with protein from Greek yogurt—perfect for a nourishing breakfast or snack.
# What You 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 Steps:
01 - Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
02 - In a medium bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, baking soda, and salt until thoroughly combined.
03 - In a large bowl, whisk together the Greek yogurt, eggs, milk, oil, sugar, and vanilla extract until the mixture is smooth and well-blended.
04 - Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Be careful not to overmix as this can result in dense muffins.
05 - Toss the blueberries with 1 tablespoon of flour in a small bowl to coat them evenly, which prevents them from sinking to the bottom during baking.
06 - Gently fold the flour-coated blueberries into the batter, being careful not to crush them.
07 - Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full using an ice cream scoop or spoon.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
09 - Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- Protein-packed breakfast that actually tastes like a treat
- Moist texture from Greek yogurt instead of heavy oil
02 -
- Overmixing is the enemy—stir until just combined and trust that lumps will bake out
- Frozen blueberries need to stay frozen until they hit the batter to prevent purple streaks
03 -
- Room temperature ingredients mix more evenly and create better texture
- Let the batter rest 10 minutes before baking for fluffier muffins