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Moist Blueberry Protein Muffins for a Healthy Breakfast

Three blueberry protein muffins on a white plate, one cut in half showing the moist interior packed with blueberries.
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Bake these moist blueberry protein muffins using Greek yogurt for a high-protein breakfast or grab-and-go snack. This easy recipe delivers fluffy texture and great taste, perfect for meal prep.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt (2% or full fat for best moisture)
  • 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, milk, maple syrup (or honey), egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  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 muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a higher protein count, use unflavored whey or casein protein powder.
  • If you prefer a sweeter muffin, add 1-2 tablespoons of granulated sweetener to the dry ingredients.
  • These muffins freeze well. Cool completely, then store in an airtight, freezer-safe bag for up to 3 months. Thaw overnight or reheat briefly.

Nutrition

Find it online: https://cookingbyjade.com/best-protein-muffins-blueberry-recipe/