Blueberry Protein Muffins

Name: Blueberry Protein Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/4 cup butter; 1/2 cup cane sugar; 1/4 cup unsweetened applesauce; 1 egg; 5.4 oz Blueberry Greek Yogurt (Two Good (1 serving size cup)); 1/4 cup almond milk (or milk alternative); 1 tsp vanilla extract; 1 cup all purpose flour; 3 scoops vanilla protein powder; 2 tsp baking powder; 1 tsp baking soda; 1/2 cup fresh or frozen blueberries

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These healthy, Blueberry Protein Muffins are the perfect breakfast, on-the-go snack, or pre/post workout fuel. They’re light, fluffy, fruit, and so easy to make and so easy to love.

5 blueberry protein muffins baked in parchment liners in silver muffin tin with fresh blueberries filling one of the cups.

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About these Muffins
Recipe Ingredients
How to Make This Recipe
Recipe FAQs
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Recipe

About these Muffins

Muffins are my go-to bakery item. They’re not completely dessert, but there slight sweetness and spongy texture surely satisfy my sweet tooth.

Just like the bakery muffins, these muffins, too, are soft, fluffy, and moist, but they also have added protein. With Greek yogurt and vanilla protein powder, these Blueberry Protein muffins have a little more staying power.

What’s even better, is you likely already have most of the ingredients in your pantry. They come together in under 30 minutes, and if your family is anything like mine, they’ll be gone in less than a day.

And if you’re looking to do some more breakfast baking, check out this Blueberry Banana Bread, Healthy French Toast Casserole with Berries, or One Bowl Double Chocolate Banana Muffins that I know you’ll love, too!

Recipe Ingredients

ingredients for blueberry protein muffins in individual bowls arranged on white background.

Butter - Gives our muffins a bit of richness.
Applesauce - We’ll use this in place of oil in this recipe. Applesauce keeps the muffins moist.
Greek Yogurt - Yogurt in these muffins not only adds in protein, but also keeps these muffins moist with a slightly tangy flavor. I used Two Good Blueberry Greek Yogurt for extra flavor, but plain or vanilla are also good options.
Flour - I used all purpose and have not tried any substitutes, although gluten free 1:1 baking flour should be fine.
Protein Powder (34grams) - I used Clean Simple Eats Simply Vanilla (code APAIGE10 saves you $).
Blueberries - Fresh or frozen. If you choose frozen, be sure to drain any excess juice.

See the recipe card below for a full list of ingredients and measurements.

How to Make This Recipe

butter, sugar, and eggs mixed together in white mixing bowl beside smaller white bowl filled with fresh blueberries. — Step 1

1. Preheat the oven to 350°F. Start with softened butter. Add sugar and butter in a mixing bowl and use an electric hand mixer combined. Add in the egg and beat again.

blueberry protein muffins wet ingredients in white mixing bowl beside small white bowl of fresh blueberries. — Step 2

2. Then, add greek yogurt, vanilla extract, and applesauce and beat. Ensure batter is well mixed and no clumps remain.

dry ingredients on top of mixed wet ingredients for blueberry protein muffins in white mixing bowl beside small bowl of fresh blueberries. — Step 3

3. In another mixing bowl, combine all of the dry ingredients together: all purpose flour, protein powder, baking powder, and baking soda. Gradually pour the dry ingredients into the batter. Use an electric hand mixer to fold together.

electric hand mixer mixing blueberry protein muffin batter in white mixing bowl. — Add milk

4. At the same time, pour the milk slowly while mixing in the dry ingredients. Continue to mix until the batter is a smooth consistency.

blueberry protein muffins batter mixed and topped with handful of fresh blueberries. — Step 5

5. Finally, use a rubber spatula to fold in the blueberries (try to keep them whole!).

6. Line a 12-muffin tin with liners and spray with spray grease. Evenly distribute the batter into each liner. Sprinkle sugar on top of each muffin for extra sweetness if desired and bake for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Enjoy!

Recipe FAQs

How do you store these muffins?

These Blueberry Protein Muffins are FABULOUS for meal prep. Let them cool, then place in an airtight container in the fridge for up to 5 days.

You can also freeze these Blueberry Protein Muffins. Allow them to cool completely then store in a gallon size freezer bag or airtight tupperware for up to 3 months.

Can you use frozen blueberries in muffins?

If you use frozen blueberries, mix them into the batter while they’re still frozen. If they’re melting, the excess juice will seep into the batter and make it much too liquidy. If your berries have thawed at all, be sure to let them drain before adding in.

Do I have to include protein powder?

Nope, you can leave out the protein powder out of these muffins and use 1 ¼ cup flour total to ensure the proper texture.

Can I make this recipe vegan?

These muffins have eggs, butter, milk, and yogurt. I’ve not tried it, but I’d bet they’d work with the vegan alternatives - flax egg, plant based butter, almond milk, and dairy free yogurt. Make sure it’s still a Greek yogurt though, you want the thick texture.

one cup of muffin tin filled with fresh blueberries next to another cup containing a half of a baked blueberry protein muffin with fluffy inside exposed.

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If you're using MyFitnessPal, search 'A Paige Of Positivity' and find BLUEBERRY PROTEIN MUFFIN calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.