Healthy Blueberry Protein Muffins
These Healthy Blueberry Protein Muffins are absolutely irresistible. Soft, hearty, packed with juicy blueberries, and loaded with extra protein, they’re pretty much the perfect breakfast treat.
These protein-packed blueberry muffins are the real deal!
Seriously … made with wholesome ingredients, full of protein, moist, fluffy, and unbelievably tasty. Naturally sweetened with bursts of fresh blueberries and carrying 9 grams of protein each (all thanks to a few smart ingredient swaps), these muffins make an ideal breakfast, snack, or meal-prep option.
Unlike standard bakery muffins, these have a protein boost of 9 grams per serving. The trick? Replacing sour cream with plain Greek yogurt and swapping part of the flour for protein powder. You’ll never notice the difference—I promise!
Ingredients
Here’s everything you’ll need to make these healthy blueberry protein muffins:
- 1 ¼ cups whole wheat flour
- 1 cup all-purpose flour (plus a little extra to coat blueberries if using frozen)
- ¼ cup vanilla protein powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup + 1 tablespoon sugar
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- ⅔ cup canola oil (vegetable or light olive oil also work)
- 1 cup full-fat Greek yogurt
- ¼ cup + 2 tablespoons milk, room temperature
- 1 ½ cups blueberries, fresh or frozen
Step 1: Prepare dry mixture
Preheat oven to 375°F and line a muffin tin with either silicone or paper liners. In a mixing bowl, combine whole wheat flour, all-purpose flour, protein powder, baking powder, baking soda, sugar, and salt. Stir and set aside.
Step 2: Mix wet ingredients
In another bowl, whisk together the eggs, canola oil, yogurt, and milk until smooth.
Step 3: Coat blueberries (if frozen)
Skip this step if using fresh berries. For frozen blueberries, toss them with 1 tablespoon of flour in a small bowl
Step 4: Make the batter
Pour the wet mixture into the dry ingredients. Stir just until combined—don’t overmix. Gently fold in the blueberries. If the batter feels too thick, mix in an extra tablespoon of milk.
Step 5: Fill muffin cups
Scoop batter into the prepared muffin tin, filling each liner almost to the top.
Step 6: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Muffins should be golden brown on top.
Pro Tip: Measure flour carefully. Use the spoon-and-level method or weigh it on a kitchen scale. Too much flour will make the muffins dry and heavy.
Substitutions
- Blueberries – swap with strawberries, raspberries, or even chocolate chips
- Whole Wheat Flour – can be replaced 1:1 with all-purpose flour
- Plain Greek Yogurt – sour cream works too, though the protein content will be lower
Variations
- Lower Fat Option – replace 2 tablespoons of oil with 2 tablespoons of unsweetened applesauce
- Lemon Glaze – whisk together 1 cup powdered sugar, 1 ½ tablespoons lemon juice, and ½ teaspoon lemon zest for a tangy topping
- Cinnamon Sugar Topping – mix 2 tablespoons white sugar, 2 tablespoons brown sugar, and ¼ teaspoon cinnamon; sprinkle over batter before baking
Equipment
- Stand Mixer – I personally use a KitchenAid mixer and love it
- Silicone Muffin Liners – optional, but make muffin removal easier
- Muffin Tin – my current favorite has a non-toxic ceramic coating
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerated, they’ll stay fresh for 5 days. Warm briefly in the microwave before eating.
- To freeze: Let muffins cool, then place them on a baking sheet in a single layer and freeze overnight. The next day, transfer to a freezer bag. They’ll keep well for up to 6 months.
Extra Tip
Not all Greek yogurts are the same—some are thicker than others. If your batter feels too dense, simply stir in a tablespoon of milk to loosen it up.