Blueberry Protein Muffins
Blueberry Protein Muffins bake into soft, berry-filled muffins with Greek yogurt, vanilla protein powder, honey, and olive oil. They are a practical make-ahead breakfast or snack for busy mornings, lunchboxes, and simple weekly prep.
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Mixing bowls
- Whisk
- Silicone spatula
- Wire cooling rack
Ingredients
- 10 oz fresh blueberries rinsed and dried well
- 1 cup plain flour
- 1/2 cup vanilla-flavored protein powder
- 3/4 cup thick Greek yogurt
- 1/2 cup extra-virgin olive oil
- 2 tbsp honey
- 1 large egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Whisk flour, protein powder, baking powder, and baking soda in a large mixing bowl.
- In a separate bowl, whisk Greek yogurt, olive oil, honey, egg, and vanilla until smooth.
- Fold the wet mixture into the dry mixture just until combined.
- Gently fold in the blueberries, saving a few for the tops if desired.
- Divide batter among the muffin cups and bake for 18 to 22 minutes, until the centers are set.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack.
Notes
Storage: Keep cooled muffins in an airtight container in the refrigerator for 4 to 5 days because the yogurt and berries add moisture.
Freezing: Wrap muffins individually and freeze for up to 2 months. Thaw overnight in the refrigerator or warm gently from frozen.
Best Tips: Measure protein powder lightly and avoid overmixing so the muffins stay tender instead of dry.
Variations: Add lemon zest, chopped nuts, or a few extra berries on top before baking.
Texture Tips: Thick Greek yogurt works best here because thinner yogurt can loosen the batter and change the rise.
Serving Ideas: Serve with coffee, Greek yogurt, fruit, or scrambled eggs for a more complete breakfast plate.