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Moist Blueberry Protein Muffins for Easy Meal Prep

Close-up of a delicious blueberry protein muffin, one half bitten to show the moist interior and purple berry pockets.
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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 satisfying, guilt-free snacks.

Ingredients

Scale
  • 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 (2% or full fat for best moisture)
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 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 flour, protein powder, baking powder, baking soda, and salt. This mixes the dry ingredients evenly.
  3. In a separate medium bowl, mix the Greek yogurt, maple syrup, egg, almond milk, 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. Overmixing will cause the blueberries to bleed color.
  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 great for meal prep once cooled.

Notes

  • For the fluffiest protein muffins, use a high-quality whey or casein blend protein powder.
  • If using frozen blueberries, do not thaw them; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
  • These muffins store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week, making them excellent for quick healthy snacks.

Nutrition

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