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Moist Blueberry Protein Muffins for Your Daily Fuel

Close-up of three moist blueberry protein muffins, one cut in half showing the berry-filled interior.
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Make these moist, fluffy Blueberry Protein Muffins using Greek yogurt for an extra protein boost. They are perfect for a healthy breakfast on the go or a satisfying, guilt-free snack.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup oat flour
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt (2% or full fat for best moisture)
  • 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 all-purpose flour, oat flour, protein powder, baking powder, baking soda, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the Greek yogurt, applesauce, maple syrup, egg, milk, and vanilla extract until smooth. This is your wet mix.
  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. If using frozen blueberries, do not thaw them first.
  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. These are excellent for meal prep and store well.

Notes

  • For the fluffiest protein muffins, use a good quality vanilla protein powder. Whey or a whey/casein blend works well.
  • If you prefer a lower sugar muffin, reduce the maple syrup to 3 tablespoons and add 1/4 teaspoon of stevia or your preferred sweetener.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months. Thaw overnight for an easy on the go breakfast idea.

Nutrition

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