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Moist Blueberry Protein Muffins for Easy Meal Prep

Three golden-brown blueberry protein muffins with visible baked blueberries sitting on a white plate.

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You need these moist, fluffy blueberry protein muffins for a healthy breakfast or on-the-go snack. This easy recipe uses Greek yogurt for extra moisture and a significant protein boost, making them perfect for your weekly meal prep.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup maple syrup or preferred sweetener
  • 1 large egg
  • 1/4 cup unsweetened almond milk or milk of choice
  • 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 soda, baking powder, and salt.
  3. In a separate medium bowl, combine the Greek yogurt, maple syrup, egg, almond milk, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently 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.
  9. Store cooled muffins in an airtight container for easy grab-and-go breakfast options.

Notes

  • For an extra protein punch, use a whey or casein blend protein powder.
  • If you prefer a sweeter muffin, add 2 tablespoons of your preferred low-sugar sweetener to the batter.
  • These muffins freeze well; wrap individually and freeze for up to three months. Thaw overnight for a quick healthy snack.

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