Print

Moist Blueberry Protein Muffins

Close-up of a homemade blueberry protein muffin cut in half showing moist interior and burst blueberries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these easy, high-protein muffins for a quick breakfast or snack. They use Greek yogurt for extra moisture and protein content.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup vanilla whey or casein protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the Greek yogurt, applesauce, maple syrup, egg, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results and maximum moisture, use whey or casein protein powder. Plant-based protein powders may require slightly more liquid.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • These muffins freeze well. Store cooled muffins in an airtight container in the freezer for up to three months.

Nutrition

Find it online: https://flavorvista.com/blueberry-protein-muffins-recipe/