Blueberry Protein Muffins (Printable)

Moist, flavorful muffins with blueberries and Greek yogurt for a nourishing breakfast or snack.

# 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 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp 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 tsp pure vanilla extract

→ Add-Ins

12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
13 - 1 tbsp 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.
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 together Greek yogurt, eggs, milk, oil, sugar, and vanilla extract until smooth and fully incorporated.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix as this will result in dense muffins.
05 - Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
06 - Gently fold the floured blueberries into the batter, being careful not to crush them.
07 - Divide the batter evenly among the muffin cups, filling each about 3/4 full.
08 - Bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • You get that cozy bakery muffin experience without the sugar crash that hits by 10 AM
  • The Greek yogurt keeps them incredibly moist while secretly delivering 7 grams of protein per muffin
  • These freeze beautifully so you can grab one on hectic mornings
02 -
  • Overmixing creates tough muffins so stop as soon as the flour disappears
  • Frozen blueberries do not need thawing and actually hold their shape better during baking
  • These taste even better the next day if you can resist eating them warm
03 -
  • Room temperature ingredients blend more smoothly creating a better texture
  • Let the batter rest for 10 minutes before baking for taller muffins

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