Blueberry Protein Muffins (Printable)

Juicy blueberry muffins with Greek yogurt for added protein and moisture.

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup vanilla protein powder (whey or plant-based)
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

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 teaspoon pure vanilla extract

→ Add-Ins

12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
13 - 1 tablespoon all-purpose flour (for tossing blueberries)

# How-To:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together flour, protein powder, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, whisk Greek yogurt, eggs, milk, oil, sugar, and vanilla extract until smooth and creamy.
04 - Add dry ingredients to the wet mixture. Stir gently until just combined—do not overmix to maintain texture.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into the batter.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • Each muffin delivers 7 grams of protein without that chalky protein powder aftertaste
  • The Greek yogurt keeps them incredibly moist for days unlike typical healthy muffins that turn into hockey pucks
02 -
  • Overmixing is the enemy of fluffy muffins stop folding as soon as you no longer see dry flour
  • Frozen blueberries don't need thawing but that flour coating is non negotiable
03 -
  • Scoop your flour with a spoon instead of dipping the measuring cup directly into the bag
  • Room temperature yogurt blends much more smoothly than cold straight from the fridge

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