The best blueberry muffins made with whey protein and Greek yogurt are the perfect healthy breakfast to help meet your protein goals.
If you like this recipe, check out my Lemon Blueberry Pancakes next!
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It’s a new year and I want to do more baking. These blueberry protein muffins are my starting point. They are quick and easy to make using a handful of simple ingredients. I wanted a moist muffin packed with juicy blueberries that also contained some extra protein. I am so impressed with how these turned out. They look and taste like gourmet bakery style muffins! They are a healthy muffin in disguise.
More muffin recipes
Ingredients for protein blueberry muffins
- Blueberries – I tested this recipe with fresh, organic blueberries. I would not recommend using frozen blueberries.
- Dry Ingredients – A combination of vanilla protein powder, all-purpose flour, baking powder, soda and salt. Use your favorite vanilla protein powder. Whey protein is very popular.
- Wet Ingredients – I know sugar is not “wet”. But it attracts water and dissolves into liquid. So in baking, it’s considered wet. These muffins are just lightly sweetened, keeping them on the healthier side. Besides white sugar, you need two large eggs, melted butter, orange juice, plain Greek yogurt and vanilla extract. I like using full fat yogurt for baking, for flavor and moisture in the final product.
Instructions for muffin recipe
In a large mixing bowl whisk together the flour, protein powder, baking powder, baking soda and salt. Add the fresh blueberries and toss to coat.
In a separate clean bowl, whisk together the eggs, melted butter, Greek yogurt, sugar, orange juice and vanilla until smooth.
Pour the wet ingredients into the bowl with the flour mixture and blueberries. Use a spatula to gently mix until combined.
Use a 1/4-cup capacity measuring scoop to fill 12 paper muffin liners in a muffin tin. Bake at 425 degrees F for 7 minutes. Without opening the oven door, reduce the heat to 350 degrees F. Bake for an additional 13-15 minutes.
Expert tips
- Tools matter when baking muffins! These folded paper muffin liners are a game changer. They provide more surface area for the muffin batter to hold onto and rise. Versus spreading flat and sticking to the muffin pan.
- A higher temperature at the start helps the muffins to rise better.
- Don’t guess when filling your muffin liners. Fill each liner with 4 tablespoons of batter. Four tablespoons is equal to one quarter cup of batter.
- This is optional, but sprinkle a little extra sugar on top of each muffin before baking. I use this technique in my viral French Strawberry Cake. The crackly crust gives an effortless, more elevated appearance to baked goods.
Serving suggestions
Start your day with a muffin and your favorite coffee. If you’re focusing on higher protein and lower calories this year like me, don’t sleep on this yogurt! One container plus one of these muffins will keep you full all morning.
These muffins are perfect for entertaining guests and feeding your family too. Here’s some of my recipes to make them into a complete meal –
Storage directions
Store leftover muffins in an airtight container. They will stay fresh at room temperature for 2-4 days. They freeze well too. Make sure they are completely cool. Wrap them individually in plastic wrap, then store in an air tight container. You can freeze them for up to one month.
Kitchen tools
- I got this non-stick muffin pan for Christmas and I am in love!
- A 4-tablespoon capacity muffin scoop is a must for making bakery-style muffins at home.
- These paper liners are inexpensive and also necessary for perfect muffins.
Protein Blueberry Muffins
Ingredients
- 1 1/4 cups fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 6 tbsp unsalted butter melted
- 1 cup plain Greek yogurt I use full fat
- 2 large eggs
- 1/3 cup sugar
- 1/4 cup orange juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425 degrees F.
- Line a muffin pan with 12 paper muffin liners.
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda and salt. Add the blueberries and lightly toss to coat the blueberries in the flour mixture.
- In a separate bowl, whisk together the eggs, melted butter, Greek yogurt, sugar, orange juice and vanilla until very smooth.
- Pour the wet ingredients into the large bowl with the flour and blueberry mixture. Use a rubber spatula to gently mix until the ingredients are combined and no streaks of flour remain. It is a very thick batter.
- Use a 4-tablespoon capacity muffin scoop to fill 12 paper muffin liners.
- Bake the muffins for 7 minutes at 425 degrees F. Without opening the oven door, lower the temperature to 350 degrees and continue baking for 3 minutes.
- Rotate the muffin pan from front to back and continue to bake at 350 for 10-12 more minutes. The muffins should spring back when lightly touched on top when they are done.
- Allow the muffins to cool in the pan for 5-10 minutes. They are delicious warm! Or cool completely on a wire rack for an additional 20 minutes.
Nutrition
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