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Blueberry Protein Muffins Recipe

Blueberry Protein Muffins Recipe
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4.9 from 82 reviews

These tender Blueberry Protein Muffins combine juicy fresh blueberries with a wholesome mix of Greek yogurt, vanilla protein powder, and honey for a nutritious breakfast or snack. Packed with protein but still delightfully moist, they’re ideal for meal prep or a quick grab-and-go treat.

Ingredients

Wet Ingredients

  • 1 large egg
  • 2 tbsp honey
  • 3/4 cup thick Greek yogurt
  • 1 tsp pure vanilla extract
  • 1/2 cup extra-virgin olive oil

Dry Ingredients

  • 1 cup plain flour
  • 1/2 cup vanilla-flavored protein powder
  • 1 tsp baking powder
  • 1 tsp baking soda

Mix-ins

  • 10 oz fresh blueberries

Instructions

  1. Preheat the Oven: Set your oven to preheat at 360°F (180°C). Starting with a hot oven ensures your muffins bake evenly from the moment they’re placed inside, creating a lovely domed top and fluffy texture.
  2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until the mixture is smooth and fully blended. This forms the flavorful, moist base for your muffin batter.
  3. Add Dry Ingredients: Add the flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently until just combined, being careful not to overmix, as that can result in dense muffins.
  4. Fold in the Blueberries: Using a spatula or large spoon, carefully fold in the fresh blueberries. Mix just enough to distribute the berries throughout the batter, avoiding crushing them to keep the muffins tender and attractive.
  5. Portion and Bake the Muffins: Spoon the batter evenly into a lined muffin pan, filling 12 muffin cups. Place the pan in the center rack of your preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool and Serve: Remove the muffin pan from the oven and let the muffins cool in the pan for a few minutes. Transfer them to a wire rack or serving plate to cool completely or enjoy slightly warm.

Notes

  • For best results, use fresh blueberries; if substituting frozen, toss them in a little flour before folding in to prevent streaking.
  • Don’t overmix the batter once you add dry ingredients—this keeps the muffins light.
  • These muffins store well in an airtight container at room temperature for up to 2 days or can be frozen for up to 2 months.
  • You can swap olive oil for melted coconut oil for a different flavor profile.

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