Start your day with a boost of energy and flavor with these Blueberry Protein Muffins. Packed with wholesome ingredients like Greek yogurt, protein powder, and juicy blueberries, these muffins are moist, fluffy, and bursting with goodness.
They make the perfect grab-and-go breakfast, post-workout snack, or healthy treat to satisfy your sweet tooth while keeping you fueled and satisfied. Best of all, they’re easy to make in just 30 minutes and store beautifully for meal prep.
Why You’ll Love Blueberry Protein Muffins
Nutritious & Energizing
Each muffin is loaded with protein from Greek yogurt and protein powder, healthy fats from coconut oil, and antioxidants from fresh blueberries. They’re light yet filling, giving you lasting energy.
Meal Prep Friendly
Bake a batch on Sunday, and you’ll have quick breakfasts or snacks ready for the week. These muffins store well in the fridge or freezer, making them a great prep-ahead option.
How to Make Blueberry Protein Muffins
Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup honey or pure maple syrup (alcohol-free)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 ½ cups whole wheat flour (or all-purpose flour)
- 1 scoop vanilla protein powder (ensure compliant ingredients)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil or olive oil, melted
Directions
- Preheat Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease. - Mix Wet Ingredients
In a large mixing bowl, whisk together Greek yogurt, eggs, honey (or maple), vanilla, and melted oil until smooth. - Combine Dry Ingredients
In another bowl, mix flour, protein powder, baking powder, baking soda, and salt. - Make the Batter
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined don’t overmix, as this can make muffins dense. - Fold in Blueberries
Gently stir in the blueberries, coating them evenly in the batter. - Fill Muffin Tin
Divide the batter evenly into the 12 muffin cups. - Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Enjoy
Let muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or store for later.
Tips, Variations & Serving Ideas
Tips for Success
- Toss blueberries lightly in flour before folding them in to prevent sinking.
- For extra protein, add chia seeds or hemp seeds to the batter.
- Don’t overbake remove from the oven once the tops are golden and firm.
Flavor Variations
- Swap blueberries for raspberries, blackberries, or diced apples.
- Add a sprinkle of oats or nuts on top before baking for extra crunch.
- Use chocolate protein powder for a dessert-like twist.
Power-Packed Blueberry Protein Muffins
Moist, fluffy, and packed with protein, these blueberry muffins are a nutritious way to start your day. Perfect for breakfast, snacks, or post-workout fuel.
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
1 cup plain Greek yogurt
2 large eggs
1/3 cup honey or maple syrup (alcohol-free)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 ½ cups whole wheat flour (or all-purpose)
1 scoop vanilla protein powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil or olive oil, melted
Instructions
Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin.
Whisk together yogurt, eggs, honey, vanilla, and melted oil.
Mix flour, protein powder, baking powder, baking soda, and salt in another bowl.
Add dry mixture to wet mixture and stir until just combined.
Fold in blueberries gently.
Divide batter into muffin cups.
Bake 18–22 minutes or until a toothpick comes out clean.
Cool for 5 minutes in pan, then transfer to a wire rack.
Notes
Toss blueberries in flour before adding to prevent sinking. Store muffins in fridge up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~170
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg