Just like the bakery muffins, these blueberry protein muffins are soft, fluffy, and moist, but they also have added protein. Made with the addition of Greek yogurt and vanilla protein powder, these protein muffins provide 7g of protein per muffin!
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Muffins are my go-to bakery item. They’re not completely dessert, but their slight sweetness and spongy texture surely satisfy my sweet tooth. I've especially been loving protein muffins as a post-workout snack or high-protein breakfast.
What is even better about this blueberry protein recipe is that 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.
What You Need for Blueberry Protein Muffins
- 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 APOP saves you $).
- Blueberries - Fresh or frozen. If you choose frozen, be sure to drain any excess juice.
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!
Protein Muffins Variations
Swap the berry: you can use any berry you have on hand..even frozen berries!
Use mashed banana: if you love bananas, then swap mashed banana for the applesauce. I've done this countless times and it's so yummy.
Make them gluten-free: while we haven't tested this, we're confident a gluten-free flour blend would work 1:1 for all purposes.
Turn it into a loaf!
If you're not feeling muffins, feel free to turn these muffins into a loaf. Simply transfer the batter into a greased loaf pan and bake at 350ºF for about 45 minutes to 1 hour.
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.
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.
Nope, you can leave out the protein powder out of these muffins and use 1 ¼ cup flour total to ensure the proper texture.
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.
We recommend storing your muffins in a cool, dark place for up to 3 days. For best results, store them in the fridge.
Can you freeze blueberry protein muffins?
Freeze away! Simply let your muffins cool completely. Then, transfer the muffins into a freezer-safe container such as a gallon-size bag and remove as much air as possible. Freeze for up to 3 months.
To thaw: thaw on the counter for 5-10 minutes or in the microwave using the thaw feature for about 1 minute.
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Blueberry Protein Muffins
- Mixing Bowl
- Measuring cups and spoons
- electric hand mixer
- Rubber Spatula
- Muffin tin
- muffin liners
- ¼ cup butter
- ½ cup cane sugar
- ¼ cup unsweetened applesauce
- 1 egg
- 5.4 oz Blueberry Greek Yogurt, Two Good (1 serving size cup)
- ¼ 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
- ½ cup fresh or frozen blueberries
- 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.
- Add greek yogurt, vanilla extract, and applesauce and mix again. Ensure batter is well mixed and no clumps remain.
- 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. At the same time, pour the milk slowly while mixing in the dry ingredients. Continue to mix until the batter is a smooth consistency.
- Finally, use a rubber spatula to fold in the blueberries (trying to keep them whole!).
- Line a 12-muffin tin with liners and spray with spray grease. Use a cookie scoop to evenly distribute the batter into each liner. Sprinkle sugar on top of each muffin for extra sweetness 🙂
- Bake for 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. Bake time may vary depending on your oven/muffin tin material.
Looking for this in MyFitnessPal?
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.
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