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.
Jump to:
Ingredients
- 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
Instructions
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.
Substitutions
- 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
Variations
- 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.
Equipment
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.
Storage
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.
Top Tip
Greek Yogurt consistencies can vary from brand to brand. If you batter seems is too thick to scoop, add an extra tablespoon of milk.
PrintRecipe
To Die For Blueberry Protein Muffins
- Total Time: 35 minutes
- Yield: 12 large muffins 1x
Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 293
- Sugar: 11.5 g
- Sodium: 141.2 mg
- Fat: 14.5 g
- Carbohydrates: 31.8 g
- Protein: 9.2 g
- Cholesterol: 34.9 mg
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).
Recipes Like Blueberry Protein Muffins
- Make Ahead Fruit and Yogurt Parfaits (Video)
- No Bake Peanut Butter Power Balls
- Chocolate Blended Overnight Oats (Easy 5-Minute Recipe)
- Mini Pumpkin Muffins with Chocolate Chips
- The BEST Chocolate Chip Protein Muffins
- Freezer Friendly Baked Egg Muffins
- Healthy Peanut Butter Oatmeal Breakfast Cookies
- Make Ahead Instant Oat Jars
Beck
I halved the sugar and added 1/3 cup of Bob's Red Mill almond protein powder and they were wonderful. Moist, easy, and totally delicious. Thank you!
Farr
Made this using UK ingredients and it turned out really well. For me they were full on raised muffins which I liked (while in the recipe they look like flatter cupcakes).
I used strong wholemeal bread flour which had 12.7g protein per 100ml and based on my research apparently high protein content is considered in the 15-16g range which is not good for cakes.
For us canola oil is rapeseed oil. I used full fat greek yogurt, granulated sugar and frozen blueberries. For sugar I put 1tbsp less, and while it still tasted good, I realised if I wanted them sweeter I should leave it in next time.
My batter turned out thick but still runny and it also turned blue despite me coating the frozen blueberries with flour. I got worried as the batter was a different texture from the recipe photos. I filled the muffin cases to about three-quarters and thank god I did otherwise they would have risen out of the muffin cases (the recipe said to fill it closer to the top but with the two I tested it on they spilled out while baking).
When it came out from the oven they were a normal colour on the outside and the blue stayed on the inside just as it should with blueberry muffins. They tasted even better the next day and I will definitely be saving this recipe. It made 14 muffins for me. It would be good if the recipe post can include UK measurements ("grams" and "ml") for ease as to avoid checking the conversion chart.
HT
These were delicious! I used coconut oil and subbed protein pancake mix for the whole wheat flour and also added a generous pour of vanilla extract. Making sure to save this recipe. It was a hit with my kids.
Kathie
Excellent! Never make it to the freezer! I use Monk Fruit for the sugar & add 1 tablespoon vanilla!
Laura
Yummy! These are so good. My kids are the first batch I made so quickly and then asked me to make more.
Anonymous
Anonymous
Anonymous
Kate
I loved these! Upped the protein powder.
Can this be made in a loaf?
Anonymous
Anonymous
AM
These muffins turned out so good! They are so light and fluffy. I'll definitely be making them again!
Chrystie Shaw
Could you substitute a premade protein shake for milk?
Deirdre
I doubled original recipe to make 24 muffins. I used a liquid vanilla protein shake, instead of the powder. I did NOT use milk. Just 1 generous cup of liquid protein shake. I threw in 2 TBSP of ground flax seed too, just to make sure that the batter wasn't too runny. I also added a 1/2 tsp of ground nutmeg, because I always use nutmeg when cooking/baking. It felt like a lot of canola oil to me, so I used 1 cup of unsweetened applesauce and 1/3 canola oil instead. I was worried that I may have strayed too far from the original recipe, but these muffins were amazing. Also, I wound up having enough extra batter to make 24 muffins (huge ones-filled to the top of the tin) and a full loaf pan. This recipe is a KEEEEEEEEPER!! Will definitely make again and again. I used fresh blueberries and a 1/2 pint of raspberries too
stella
super light and airy
Charmers
Looks good to try! Anyone use or use partial Almond or Coconut flour to cut carb content?
Courtney
I made these. I cut the oiling half and used sourdough discard. I also live above 8,000 feet and added 2 extra tablespoons of milk! They came out perfect at 20 min!
Carrie
Sooo good! I used vanilla cupcake protein powder! Yummy! Hit with the entire family
Jessie
I subbed 1/2 cup of cottage cheese for 1/2 of Greek yogurt / so delicious 🤤
Shelby King
We make these weekly at our house!
Alexandria
How can I sub sugar with honey?
Happy baker
I am curious about this also honey instead of sugar yes or no???
Danielle
Did you use sweetened or unsweetened plain Greek yogurt?
Jill
These are AWESOME. I have had a hard time finding other recipe's that aren't GLUTEN FREE, SUGAR FREE, etc... Just want to add some protein to an already delicious recipe!
I wanted to ask about if I could take the base dry ingredients and change the flavour. Eg... Instead of blueberries, add bananas, chocolate chips and cocoa powder, or shredded zucchini in place of fruit + cocoa powder, etc. I'd love to have a base recipe that I can switch up the fruit/flavours! Thanks for your intel 🙂
Audrey
These turned out great! I used Swerve as a sugar substitute and the muffins were still tasty and moist
Laura
Putting this recipe into MyFitnessPal gives a calorie count almost double what you provided. Can you account for that calorie difference?
Bailey Sissom
Hi Laura, thanks for your message! I don’t use MyFitnessPal for recipe nutrition; I calculate it using an app called Nutrifox. I rechecked the recipe and got the same information provided on the post. I also entered the recipe into ChatGPT and got a similar result (slightly lower calorie count).
It’s unlikely I’m off by double. That said, some variation in calorie counts can occur based on nutrition calculator and ingredient brands. For example, I used Beverly Protein (120 calories per 1/4 cup) in my calculation. Differences in yogurt, sweeteners, or mix-ins could explain a variation—but not double the calories.
Millicent
I'm curious...Would 1 1/2 cup rolled oats work in place of the flours? Also, in place of sugar, may 1/2 cup mashed bananas and 1/2 cup maple syrup/honey be substituted in? Looking at another recipe, and all ingredients align except for the flour and the sugar. Would rather use yours with these substitutions (based on the positive reviews) for what seems to be for the flour and the sugar. Thank you!
Gabriella Ejike
I love muffins, and with this recipe it will be more sweater thank you 🤗
Cat
I made these completely as written and mine rose perfectly! I have no idea why yours didn't since it has a whopping 1 Tbsp of baking powder! I did add the extra Tbsp of milk to the batter at the end, as suggested, and my blueberries were fresh. It was a very thick batter that I filled to nearly the top. Great rise, yummy muffins! I had enough extra batter to make about 7 mini muffins as well.
Mary
The best protein muffins! I make these every week. I have started using all whole wheat flour instead of half and half and they’re still just as delicious. I also add chia seeds.
Nancy McFarland
These are awesome! Am wondering if I could use chopped apple instead of blueberries. I didn’t use wheat flour, just AP flour and it worked just fine.
Stephanie Johnson
Hello! I just made the blueberry muffins, and while they taste great, the are a little oily in the pan and even in the silicone muffin holders that I used. Is the 2/3 cup canola oil too much?
Tony M
Loved this. I have a great and easy recipe, but wanted something with protein. I used the vanilla protein powder. I only had low fat yogurt. I took 1 teaspoon off the sugar. I had to swap the wheat flour to almond flour which meant I had to sift. I also added a teaspoon of vanilla extract. I got so many compliments. 3 days later I tried same recipe but used 3 1/2 ripe and over ripe bananas and added pecans, nutmeg and cinnamon. I didn’t use liners so they got a lil browner. Needs a little more flavor. It made 19 muffins so next time I’ll try with a 1/4 cup less almond flour and either some flavoring or 1 more banana.
user-278315
awesome
Bet
Added 1 tsp of vanilla extract. The batter was a little bland without it. I think it called for way too much oil and baking powder. I’m not sure that much baking powder was needed. Nor do I think it needs both baking powder and baking soda. Picking one would have sufficed. I would cut both the oil and baking powder by a lot and lose the baking soda altogether next time. I would also add more protein if you want to call them protein muffins. It really wasn’t much protein for as many muffins the recipe made. Also there was way too many ingredients and way too many different measurements required. I also had to add a lot more milk. The batter was way too thick. This is not an “easy” recipe like it claims. It made a lot of dishes. The recipe really needs to be simplified. At the end of the day they did taste good.
Andrea
Tried these and they’re REALLY good- I switched coconut sugar for the sugar and coconut oil for the oil. The texture and flavor were amazing.
Gracie H.
Holy cow!!! These are incredibly good. I was skeptical because the ingredients were odd to me- but these have PERFECT texture and are so delicious, they feel naughty to eat!! Can’t believe they are homemade and have protein. It made 16 muffins for me! I guarantee they will be gone in 2 days!
My recipe edits: I used vegetable oil instead of canola, all purpose flour instead of wheat, and vanilla Thorne brand protein powder. Also, I was not exact with the measurements, and they still came out perfect!
Gena
I’ve been making these for about 6 months now. I can barely keep them around! My son loves muffins but not T all liking at the sugar content and all of the ‘junk’ in store bought muffins is awful. I love the clean ingredients and the extra health benefits they offer; I.e. protein.
A few substitutes I made—
1) I use avacado oil or olive oil—whatever I have.
2) I use monk fruit sugar. Swerve and other sugar substitutes made it too sweet.
3) I use an additional tablespoon or two of water (added to the milk) to thin the batter out.
4) whey protein only. Plant based gave the muffin, in our opinion, had a weird aftertaste
Julia
We make the muffins from this recipe all the time. They taste so good.. Handy tip, we reduce the suggested sugar ingredient to 2 tablespoons and they taste great. Sometimes add raspberries too.. A versatile delicious recipe
Anna
These are FANTASTIC but it definitely makes more than 12 -- my muffin tin was definitely overflowing. Also, when I tried to fit it in only 12, it took an extra 10 minutes to get done.
Next time I'm going to spread it out more, which is awesome bc it will lower the calories and let me eat them more often! YUM!
sonya wills
Hi! Couple helpful things -- for me, this made 16 muffins, so I think 1.5x the recipe would be the sweet spot. Also - they do too rise!! LOL. These things are ginormous. 2/3 full cups would be plenty. Just my experience!! Thanks for the great recipe.
Janice K.
Delicious!
August
I made these as written and they turned out well. Next time, I might try some swaps to reduce sugar and oil. Some vanilla or lemon zest would also be really good. This is a great base recipe to experiment with!