Blueberry Protein Muffins (Print version)
Moist muffins with juicy blueberries and creamy yogurt, ideal for a nourishing start or snack.
# What you'll need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup vanilla protein powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1 cup plain Greek yogurt
07 - 2 large eggs
08 - 1/3 cup milk
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
13 - 1 tbsp 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 grease lightly.
02 - Whisk together flour, protein powder, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Whisk Greek yogurt, eggs, milk, oil, sugar, and vanilla extract in a large bowl until smooth and creamy.
04 - Add dry ingredients to wet mixture. Stir gently until just combined—do not overmix to maintain tender texture.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking during baking.
06 - Gently fold floured blueberries into the batter until evenly distributed.
07 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
08 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert suggestions:
01 -
- They taste like bakery muffins but pack 7 grams of protein each
- The Greek yogurt keeps them incredibly moist for days
- One bowl makes 12, so meal prep happens in one batch
02 -
- Overmixing creates tough muffins, so stop stirring as soon as the flour disappears
- Using frozen blueberries? Don't thaw them or they'll turn your batter gray and make the muffins soggy
- Letting them cool in the pan for those 5 minutes prevents them from falling apart when you move them
03 -
- The flour coating on blueberries isn't optional, it's what keeps them evenly distributed
- Full-fat Greek yogurt makes a noticeable difference in texture compared to fat-free