These Healthy Blueberry Protein Muffins are, well.. to die for. Tender, hearty, bursting with fresh blueberries and extra protein, this recipe is breakfast perfection.
These healthy protein blueberry muffins are EVERYTHING!
No seriously ... wholesome ingredients, protein packed, moist, fluffy and most definitely delicious. A naturally sweet muffin with juicy burst blueberries and 9 grams of protein (thanks to a few simple swaps). These guys are great for meal prep, a perfect healthy breakfast, or even a quick snack.
These healthy muffins boast 9 grams of protein, which is significantly higher than that found in traditional bakery muffins. The trick is swapping plain Greek yogurt for sour cream and subbing some flour for protein powder. You won't even notice the swaps ... Pinky Promise!
This recipe is flexible with the mix-ins. You can add any number of things and end up with a muffin that is just for YOU. Blueberries not your favorite? Swap them for chocolate chips or even fresh strawberries. Add toppings, glazes ... sky is the limit. Alternatively, go a totally different direction and try out our similarly wholesome and yummy Strawberry Oatmeal Muffins or Whole Wheat Pumpkin Cheesecake Muffins.
- flour (whole wheat and all purpose) - provides structure for the muffins
- vanilla protein powder - choose your favorite or use what you have on hand. I used a plant-based vanilla powder.
- baking powder - creates air bubbles that provide a light airy texture
- baking soda - allows the muffins to rise and become fluffy
- sugar - creates texture
- plain greek yogurt - adds a creaminess that helps keep the muffins moist.
- canola oil - vegetable or a light olive oil would also work well
- eggs - large room temperature eggs
- milk - use room temperature, whole milk
- blueberries - can be fresh or frozen
Step 1: Heat oven to 375 degrees and line a muffin tin with silicone or paper liners. Combine flour, protein powder, baking powder, baking soda, sugar and salt. Mix and set aside.
Step 2: Combine eggs, oil, yogurt and milk. Whisk until smooth.
Step 3: SKIP IF USING FRESH BLUEBERRIES. In a small mixing bowl, add blueberries and 1 tablespoon of flour. Toss to coat.
Step 4: Add the wet ingredients to the dry. Mix until just combined. Gently fold the blueberries into the batter. If consistency is too thick, add an additional tablespoon of milk.
Step 5: Use a large scoop to fill each of the lined muffin cups with batter. The batter should almost fill each cup to the top.
Step 6: Bake muffins 18-22 minutes or until a toothpick inserted into the center comes out clean. The tops of the muffins should be golden brown.
Hint -measuring the flour accurately is really important. Use the spoon and level method OR a kitchen scale for accuracy. Too much flour will result in overly dry and dense muffins.
- Blueberries - swap blueberries for fresh or frozen strawberries, chocolate chips or raspberries.
- Whole Wheat Flour - can be swapped at a 1-1 ratio with all purpose white flour
- Plain Greek Yogurt - using sour cream in place of yogurt will still result in a delicious (although lower-protein) muffin
- Lower Fat - You can substitute 2 tablespoons of unsweetened applesauce for 2 tablespoons of unsalted butter to lower the fat content of the muffins.
- Lemon Glaze - Mix 1 cup powdered sugar, 1 ½ tablespoons fresh lemon juice and a ½ teaspoon lemon zest to create a glaze to put on top of the baked muffins.
- Cinnamon Sugar Topping - Combine 2 tablespoons white sugar, 2 tablespoons brown sugar and ¼ teaspoon of cinnamon. Sprinkle it on top of the muffins prior to baking.
Stand Mixer - This is the Kitchen Aid mixer I own and love.
Silicone Muffin Liners - not required (paper liners work well), but I like how easy it is to remove the muffins.
Muffin Tin - I recently purchased and love that it has a non-toxic ceramic coating. I use it often.
Healthy blueberry muffins can be stored in an airtight container at room temperature for up to 3 days. Refrigerated muffins will stay soft and fresh for up to 5 days. Warm in the microwave before serving.
These blueberry protein muffins freeze well. Remove cooled muffins from muffin pan and arrange them into a single layer on a sheet pan and freeze overnight. In the morning, remove the muffins from freezer, add them to an airtight freezer bag and place them back in the freezer. Properly frozen muffins will stay fresh for up to 6 months.
Greek Yogurt consistencies can vary from brand to brand. If you batter seems is too thick to scoop, add an extra tablespoon of milk.Print
To Die For Blueberry Protein Muffins are, well.. to die for. Tender, hearty, bursting with fresh blueberries and extra protein, this recipe is breakfast perfection.
- 1 ¼ cup whole wheat flour
- 1 cup all purpose flour + extra to coat blueberries if you are using frozen instead of fresh
- ¼ cup vanilla protein powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup + 1 tablespoon sugar
- ½ teaspoon salt
- 2 large egg, lightly beaten
- ⅔ cups canola oil
- 1 cup Greek yogurt, full fat
- ¼ cup + 2 tablespoons milk
- 1 ½ cup fresh or frozen blueberries
- Heat oven to 375 degrees and line a muffin tin with silicone or paper liners. In a medium mixing bowl, combine flour, protein powder, baking powder, baking soda, sugar and salt. Mix and set aside.
- In a large mixing bowl (or bowl of a stand mixer), combine eggs, oil, yogurt and milk. Whisk until smooth.
- OPTIONAL STEP: SKIP IF USING FRESH BLUEBERRIES. In a small mixing bowl, add blueberries and 1 Tbsp. flour. Toss to coat.
- Pour the prepared dry ingredients into the wet ingredients. Mix until just combined. Yogurt consistency varies from brand to brand. If needed, add an additional tablespoon of milk. The batter should be thick, but not dry.
- Gently fold the blueberries into the batter.
- Use an large scoop to fill each of the lined muffin cups with batter. These particular muffins do not rise very much so the cups can be almost filled to the top.
- Bake Muffins for 17-21 minutes or until an inserted toothpick comes out with a few crumbles. The tops of the muffins should be golden brown.
- Allow muffins to cool for about 5 minutes before transferring to a cooling rack.
To Freeze: Allow muffins to cool completely and then arrange them into a single layer on a baking sheet. Place baking sheet into the freezer for 3-4 hours or until muffins are frozen through. Store frozen muffins in an airtight freezer bag for up to 6 months. To thaw, allow muffins to come to room temperature on the counter OR thaw overnight in the fridge.
Keywords: Blueberry Muffin, Protein
FAQ: Blueberry Protein Muffins
Yes. I have tested the recipe both ways. The texture is grittier with whole wheat flour only. I prefer the combination, but both results were tasty.
When testing this protein muffin recipe, I used Clean Simple Eats Vanilla Protein powder. I added one scoop (provided with protein).