clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Protein Muffin being picked up from a baking sheet.

To Die For Blueberry Protein Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 10 reviews
  • Author: Bailey Sissom
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 large muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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 1/4 cup whole wheat flour
  • 1 cup all purpose flour + extra to coat blueberries if you are using frozen instead of fresh
  • 1/4 cup vanilla protein powder 
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup + 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 large egg, lightly beaten
  • 2/3 cups canola oil
  • 1 cup Greek yogurt, full fat
  • 1/4 cup + 2 tablespoons milk
  • 1 1/2 cup fresh or frozen blueberries


  1. 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.
  2. In a large mixing bowl (or bowl of a stand mixer), combine eggs, oil, yogurt and milk. Whisk until smooth. 
  3. OPTIONAL STEP: SKIP IF USING FRESH BLUEBERRIES. In a small mixing bowl, add blueberries and 1 Tbsp. flour. Toss to coat.
  4. 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.
  5. Gently fold the blueberries into the batter.  
  6. 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.
  7. 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.
  8.  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.