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Blueberry protein muffins on a white plate with fresh blueberries
Protein Meal Studio Editorial Team

Blueberry Protein Muffins

Moist blueberry protein muffins made with Greek yogurt, protein powder, eggs, and juicy blueberries. These bakery-style muffins are easy to prep ahead for breakfast, snacks, or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients
  • 1 1/2 cups whole wheat flour or all-purpose flour
  • 1/2 cup vanilla protein powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1/3 cup maple syrup or honey
  • 1/4 cup neutral oil or melted butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Optional Topping
  • 1 tablespoon coarse sugar
  • 1/4 cup extra blueberries

Equipment

  • 1 Muffin tin for baking the muffins
  • 12 Muffin liners for easy removal and cleanup
  • 1 Large mixing bowl for dry ingredients
  • 1 Medium mixing bowl for wet ingredients
  • 1 Whisk for mixing wet ingredients
  • 1 Spatula for folding in blueberries
  • 1 Measuring cups and spoons for accurate measuring

Method
 

  1. Preheat the oven: Preheat the oven to 375°F / 190°C. Line a 12-cup muffin tin with muffin liners or lightly grease it.
  2. Mix dry ingredients: In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In another bowl, whisk together Greek yogurt, eggs, maple syrup, oil, milk, and vanilla extract until smooth.
  4. Combine batter: Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in blueberries: Gently fold in the blueberries, saving a few extra for the tops if desired.
  6. Fill muffin tin: Divide the batter evenly between 12 muffin cups. Add extra blueberries or a light sprinkle of coarse sugar on top.
  7. Bake: Bake for 18 to 22 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
  9. Serve: Serve warm or store for meal prep breakfasts and snacks.

Notes

Do not overmix the batter, or the muffins can become dense. If using frozen blueberries, add them straight from the freezer and fold gently to avoid staining the batter too much. Store muffins in an airtight container for up to 4 days, or freeze for up to 2 months.