Blueberry Protein Muffins (Printable)

Moist muffins packed with blueberries and enriched with creamy Greek yogurt for a nourishing bite.

# What You'll 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

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

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

02 - Whisk together flour, protein powder, baking powder, baking soda, and salt in a medium bowl.

03 - Whisk Greek yogurt, eggs, milk, oil, sugar, and vanilla extract in a large bowl until smooth.

04 - Add dry ingredients to wet mixture and stir gently until just combined. Avoid overmixing.

05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then fold gently into 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 pan for 5 minutes, then transfer to wire rack to cool completely.

01 -

Each muffin delivers 7 grams of protein while still tasting like something from a bakery, not a supplement aisle
The blueberries stay juicy and burst in your mouth, creating little pockets of sweetness throughout every bite

02 -

Overmixing the batter is the quickest way to end up with tough, rubbery muffins instead of tender ones
Frozen blueberries do not need to be thawed, and actually hold their shape better than fresh ones sometimes

03 -

Room temperature ingredients mix more evenly and give you the best texture
Letting them cool completely before storing prevents that soggy bottom situation