Blueberry Protein Muffins (Printable Version)

Moist, flavorful muffins with juicy blueberries and Greek yogurt protein boost.

# What You Need:

01 - 1 3/4 cups all-purpose flour

02 - 1/2 cup vanilla protein powder (whey or plant-based)

03 - 1 tsp baking powder

04 - 1/2 tsp baking soda

05 - 1/4 tsp salt

06 - 1 cup plain Greek yogurt (2% or full fat)

07 - 2 large eggs

08 - 1/3 cup milk (dairy or unsweetened plant-based)

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

12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)

13 - 1 tbsp all-purpose flour (for tossing blueberries)

01 - Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.

02 - In a medium bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt until well blended.

03 - In a large bowl, whisk together Greek yogurt, eggs, milk, oil, sugar, and vanilla extract until smooth and fully incorporated.

04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix to ensure tender muffins.

05 - Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.

06 - Divide the batter evenly among the muffin cups, filling each about 3/4 full.

07 - Bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

01 -

They taste like bakery muffins but pack 7 grams of protein each
The texture is incredibly moist, not the sad dry protein muffins you are used to
They freeze beautifully so you can batch bake breakfast for weeks

02 -

Overmixing is the enemy, it activates gluten and makes protein muffins tough instead of tender
The flour coating on blueberries is not optional, it keeps them distributed throughout every bite

03 -