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 9g of protein per muffin!
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.
And if you’re looking to do some more breakfast baking, check out this Blueberry Banana Bread, Healthy French Toast Casserole with Berries, Peanut Butter Banana Muffins, Cranberry Apple Muffins, or One Bowl Double Chocolate Banana Muffins that I know you’ll love, too!
What You Need for Blueberry Protein Muffins
- Oil – Gives our muffins a bit of richness.**Note: this recipe use to contain butter, but after some comments and retesting, I found that oil keeps these muffins moist and more consistency when baking!
- 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. Be sure to save some for the topping 🙂
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.
Recipe FAQs
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.
Storage
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.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Blueberry Protein Muffins
Equipment
- Mixing Bowl
- Measuring cups and spoons
- electric hand mixer
- Rubber Spatula
- Muffin tin
- muffin liners
Ingredients
- 1/2 cup cane sugar
- 1/4 cup unsweetened applesauce
- 1 egg
- ⅔ cup Vanilla Greek Yogurt
- 1/4 cup milk, I like Fairlife Whole 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.
- In a mixing bowl, beat together sugar, egg, greek yogurt, vanilla extract, and applesauce. 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, mix in the oil. Then, use a rubber spatula to fold in the blueberries (trying to keep them whole!). Save some for topping!
- 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 turbinado 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.
Nutrition
Video
Notes
more of our favorite Muffin Recipes…
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.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I love these muffins! A great way to start my morning 🙂
I made these muffins. They are delicious. Instead of milk I used Premier protein and for protein powder used Vital Proteins. I used mashed banana and olive oil as I did not have avocado oil. I powdered my blueberries with flour before adding them as this keeps them from sinking to the bottom. This is the best blueberry muffin recipe I have ever made. Thank you so much.
Court tested these at least 5x until they were perfect. And i’m telling you they ARE perfect. I’ve made them multiple times now – such a delicious snack to have on hand
I made these today and they are delicious!! I am usually hesitant to make things with protein powder because of being afraid they’ll have the “protein powder” taste. But, these did not!! I doubled the amount of blueberries and they still turned out great!! Amazing recipe and will definitely be making again!
Delicious! So easy and fast to make! My husband and kids devoured them!
These muffins are delicious, simple to make, and healthy! My husband ate two and immediately asked if I could make another batch!
These look delicious and want to make.
Can you tell me how much protein powder in grams? You say 3 scoops but all brands have different scoop sizes. Thank you !
Hi Kimberly! I used Clean Simple Eats Vanilla Protein Powder and their serving size per scoop is 33g. Recipe would call for 99g of Protein powder. I’ll update the blog post notes to reflect this. Happy Baking!
we recently started tracking macros and looking for a blueberry muffin recipe. These fit both! So yummy!
Mine didn’t look the best (sunken middle) so I was doubtful but they were great! Love the added protein for the quick morning snacks we need with toddlers running around! Freezing a batch for a newly postpartum mom- any advice for how to thaw/heat up after being frozen?
Hi Alli! We suggest popping frozen muffins in the oven at 400 degrees for ~10 minutes. You can also thaw at room temp for 1-2 hours or in the fridge overnight if you’d prefer not to have them warm.
My favorite protein muffin recipe yet! I will definitely make this again. And again. Maybe even try a raspberry version!
Can I substitute almond flour for the wheat flour?
Hi Jaz! We tested these muffins multiple times and have found the ratios are very finicky! We recommend sticking with what is written, but if you try almond flour use just 3/4 a cup instead of 1 cup
Awesome!! I made these with avocado oil instead of butter (added the oil after the batter was mixed for best level of moisture). Then I did 1 cup of triple berries, adding each in layers as I scooped the batter into each muffin tin. I baked for 5 more minutes than recipe said. They have excellent texture and you can’t taste the 9g of protein in each muffin.
Made the blueberry muffins this weekend. So easy and so delish!!
thanks for the glowing review, Kailen!!
I followed recipe and cooked in loaf pan. I couldn’t get it to cook in the middle. Tried to put foil over to keep from burning so I could keep trying to get it done. Still came out burnt on out side and slightly raw in middle. Any clue what I did wrong?
Hey Karla, sorry to hear that. Try using a muffin tin instead; you’ll get better results and even cooking!
Thank you! They had a wonderful flavor, that’s why I wanted to figure out what I did wrong. Thank you for replying
I’ve made these a few times now. Absolutely love them. What I have found is mine sink in if they are not cooked fully. The more uncooked they are the more they sink in. I have an electric oven now that doesn’t seem to get hot enough. So I have to cook mine almost 10 min longer. I also use frozen blueberries so mine tends to be too moist so I add a little more flour or cut some of the liquid down. I use unflavored soy protein powder & add an extra tsp of vanilla.
So good! These have become a staple in my house!
These look delicious! Would I be able to swap cottage cheese for the oil?
hey Kim! We haven’t tried this yet so we’re unable to tell you if it’s a good swap. If you do test it, please report back and let us know. Thanks!
I made this with gluten free flour and needed to add more liquids to keep it runnier.
I doubled the recipe but just added another 1/2 cup of milk and 1/2 cup of apple sauce to get the right consistency.
Next time I’m going to use oat flour instead of the gluten free baking mix for a less sponge y consistency.
Taste was great overall. I halved the amount of sugar because I used vanilla flavoured protein milk, vanilla flavoured protein Greek yogurt, and vanilla protein powder.