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Moist Blueberry Protein Muffins for Healthy Breakfast Meal Prep

Four golden-brown blueberry protein muffins on a white plate, one cut in half showing the moist interior.
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You will love these moist, fluffy blueberry protein muffins packed with flavor and protein. They are perfect for a healthy breakfast on the go or satisfying meal prep snacks.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt (2% or full-fat for best moisture)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional, for brightness)

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 all-purpose flour, protein powder, almond flour, baking powder, and salt.
  3. In a separate medium bowl, mix the Greek yogurt, almond milk, maple syrup, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries and lemon zest, if using.
  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 the best fluffy protein muffins texture, use a high-quality whey or plant-based vanilla protein powder.
  • If you use frozen blueberries, do not thaw them; add them directly to the batter.
  • These muffins store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week, making them great for meal prep.

Nutrition

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