Just like bakery muffins, these blueberry protein muffins are soft, fluffy, and moist—with the bonus of added protein. Made with Greek yogurt and vanilla protein powder, each muffin delivers about 9 g of protein, making them a great option for breakfast or a post-workout snack.
Muffins are a favorite bakery item for many because they hit the sweet spot—not quite dessert but sweet enough to satisfy a craving. These protein-packed blueberry muffins come together quickly and use common pantry ingredients. They take under 30 minutes from start to finish and often disappear fast when served to family or guests.
What You Need for Blueberry Protein Muffins
- Oil – adds richness and keeps the muffins moist. Avocado oil works well.
- Applesauce – helps keep muffins tender; can be used to reduce some of the oil or replace it in part.
- Greek yogurt – adds protein and moisture with a mild tang. Vanilla or plain Greek yogurt both work.
- Flour – all-purpose flour is used here. A 1:1 gluten-free flour blend should work if needed.
- Protein powder – three scoops (about 34 g per scoop depending on brand) of vanilla protein powder for extra protein and flavor.
- Blueberries – fresh or frozen. If using frozen, drain any excess juice to avoid thinning the batter. Reserve a few berries for topping.
Protein Muffin Variations
- Swap the berry: use strawberries, raspberries, or mixed berries—fresh or frozen.
- Use mashed banana: replace the applesauce with mashed banana for a different flavor profile.
- Make them gluten-free: try a 1:1 gluten-free flour blend in place of all-purpose flour.
Recipe FAQs
Let muffins cool completely, then store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze cooled muffins in a freezer-safe bag or container for up to 3 months.
Yes. Add them to the batter while still frozen to prevent excess juice from making the batter too thin. If they begin to thaw, drain any extra liquid before folding them in.
No. If you omit the protein powder, use 1 1/4 cups of flour total to maintain proper texture.
The original recipe contains eggs and dairy. To make it vegan, try flax eggs, plant-based milk and yogurt, and vegan protein powder. Results may vary, so test and adjust moisture as needed.
Storage
Store muffins at room temperature in a cool, dark place for up to 3 days, or refrigerate for best freshness up to 5 days.
Can you freeze blueberry protein muffins?
Yes—freeze cooled muffins in a freezer-safe container or bag for up to 3 months. To thaw, leave on the counter for 5–10 minutes or microwave briefly until warm.
More Recipes You’ll Love
- Easy Blueberry Protein Muffins
- Cherry Almond Muffins
- Greek Yogurt Banana Muffins
- One Can Pumpkin Muffins
- Oatmeal Raisin Muffins
- Double Chocolate Banana Muffins
- Cinnamon Toast Crunch Muffins
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Blueberry Protein Muffins
These healthy blueberry protein muffins are light, fluffy, and easy to make—perfect for breakfast, on-the-go snacks, or pre/post-workout fuel.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Electric hand mixer
- Rubber spatula
- Muffin tin and liners
Ingredients
- 1/2 cup cane sugar
- 1/4 cup unsweetened applesauce
- 1 egg
- 2/3 cup vanilla Greek yogurt
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3 scoops vanilla protein powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup avocado oil
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat together the sugar, egg, Greek yogurt, vanilla extract, and applesauce until smooth.
- In a separate bowl, whisk the flour, protein powder, baking powder, and baking soda together.
- Gradually add the dry ingredients to the wet mixture while mixing. Pour the milk slowly as you mix to reach a smooth batter consistency.
- Stir in the oil, then gently fold in the blueberries with a rubber spatula, trying to keep them whole. Save a few berries for the tops if desired.
- Line a 12-cup muffin tin with liners and lightly grease. Scoop batter evenly into the cups (about 3/4 full). Sprinkle turbinado sugar on top if you like.
- Bake 12–15 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary with oven and pan type. Let muffins cool before serving.
Nutrition
Serving: 1 muffin | Calories: 150 kcal | Carbohydrates: 21 g | Protein: 9 g | Fat: 4 g | Sugar: 11 g
Notes
- If using frozen blueberries, drain excess juice before adding to the batter.
- Fill muffin cups about 3/4 full. Depending on tin size, you may get up to 15 muffins; avoid overfilling.
- Store cooled muffins in an airtight container in the fridge up to 5 days or freeze up to 3 months.
- Note: oil keeps these muffins moister and more consistent in baking than butter in this version of the recipe.
More of our favorite muffin recipes…
- Easy Blueberry Protein Muffins
- Cherry Almond Muffins
- Greek Yogurt Banana Muffins
- One Can Pumpkin Muffins
- Oatmeal Raisin Muffins
- Double Chocolate Banana Muffins
- Cinnamon Toast Crunch Muffins
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