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Moist Blueberry Protein Muffins

A single, golden-brown blueberry protein muffin topped with baked blueberries, resting on a small white plate.
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Bake these easy, high-protein muffins using Greek yogurt for a moist texture, perfect for quick breakfasts or post-workout snacks.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk (any kind)
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 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, milk, maple syrup, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  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 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 gluten-free muffins, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
  • You can use cottage cheese blended until smooth instead of Greek yogurt for a similar result.
  • These muffins freeze well for meal prepping; store them in an airtight container for up to three months.

Nutrition

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