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Moist Blueberry Protein Muffins for a High-Protein Breakfast

A stack of three moist blueberry protein muffins, one broken open to show the soft interior.

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Make these moist and fluffy blueberry protein muffins using Greek yogurt and protein powder. They are perfect for a healthy grab-and-go breakfast or a satisfying post-workout snack, providing high protein content for your daily fuel.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt (2% or whole milk)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, mix the Greek yogurt, applesauce, milk, maple syrup, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the protein muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer-friendly muffins, allow them to cool completely, then store them in an airtight, freezer-safe bag for up to three months. Thaw overnight or microwave briefly before eating.
  • To achieve the best moist protein muffin texture, avoid overmixing the batter after adding the flour.
  • You can substitute vanilla protein powder with unflavored protein powder and add 1/2 teaspoon of extra vanilla extract.

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