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Close-up of a delicious Protein Blueberry Muffin, with one muffin cut in half to show the moist interior and bursting blueberries.

Protein Blueberry Muffins

These Protein Blueberry Muffins combine creamy Greek yogurt, vanilla protein powder, and juicy blueberries into a tender muffin that works for breakfast, snacks, or post-workout fuel. They bake up moist and lightly sweet with a bakery-style texture while delivering satisfying protein in every bite.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all purpose flour
  • 1 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh blueberries

Method
 

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly coat with cooking spray.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk the eggs, Greek yogurt, honey, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. Bake for 18 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the best texture, use fresh blueberries and avoid overmixing the batter. Store cooled muffins in an airtight container in the refrigerator for up to 5 days.