Soft, fluffy, and bursting with juicy blueberries, these high-protein blueberry muffins pack in 8 grams of protein each. They’re perfect for a quick snack, an easy breakfast, or a nutrient-dense sweet treat.
“One of my favorite muffin recipes EVER. I’ve made these four times now, and they’re always a hit with my family.” – Lila ⭐️⭐️⭐️⭐️⭐️
Need more healthy muffin recipes? Try my whole wheat blueberry muffins, black bean brownie bites, or high-protein chocolate chip muffins.
Blueberry Protein Muffins, But Make Them Irresistible
These blueberry muffins are one of my favorite make-ahead snacks. Here’s why I think you’ll love them as much as I do:
- High protein: Each muffin has 8 grams of protein to help keep you satisfied. Download this printable list of high protein foods for more easy ideas.
- Lower sugar: They’re just lightly sweetened so you get the flavor you want without the sugar crash. The blueberries do a lot of the heavy lifting here.
- Easy to make: No fancy steps or ingredients. You’ll mix it all in one bowl, scoop, and bake. That’s it.
- Moist and fluffy: The texture is everything you want in a muffin. These muffins are soft, tender, and never dry.
- Great for meal prep: They hold up beautifully in the fridge or freezer, so you can bake a batch and have a quick snack or breakfast ready all week.
p.s. If a chocolate craving hits, you might like these Chocolate Chip Protein Muffins!
Ingredient Notes & Substitutions
- All-purpose flour: I used plain all-purpose flour. I wanted these to taste as close to a sweet bakery-style muffin as possible, and whole wheat just didn’t do the trick! You can substitute gluten-free flour if desired.
- Vanilla whey protein powder: Don’t worry, you won’t taste it! I use the Leanfit Vanilla Whey but also love everything from Legion Athletics. I have not tested this recipe with plant-based protein powders, so I can’t say whether they’re a good swap here.
- Fresh blueberries: You could also use frozen blueberries, but they may stain the batter.
- Plain Greek yogurt: I’d recommend using a lower-fat Greek yogurt since the recipe was tested that way (2% or lower). Make sure you use a Greek yogurt with no added sugar. Lactose-free Greek yogurt is a good swap if you’re lactose-free.
- Maple syrup: Substitute honey or agave, if desired.
- Olive oil: I like baking with olive oil because it’s a heart-healthy fat I always have on hand. If you’d prefer, swap with melted unsalted butter, canola oil, or vegetable oil.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
What Makes These Blueberry Muffins High Protein?
These muffins get their protein boost from a full cup of Greek yogurt and a scoop of vanilla whey protein powder. The Greek yogurt keeps them moist and tender without needing extra oil or sugar, and it adds a subtle tang that works perfectly with the blueberries.
The protein powder brings in even more protein along with a hint of vanilla that makes these muffins taste like little snack-sized cakes. And if you’re worried about that classic protein powder flavor, don’t be. Once they’re baked, all you taste is soft, fluffy muffin with juicy bursts of blueberry in every bite.
How to Make Protein Blueberry Muffins
Step 1: Combine dry ingredients in a large bowl, and toss with fresh blueberries.
Step 2: Whisk wet ingredients in a separate bowl until smooth.
Why toss the blueberries with the dry ingredients? It prevents the blueberries from falling to the bottom of each muffin when baking!
Step 3: Combine wet and dry ingredients and mix.
Step 4: Transfer to lined muffin pan and bake for 18-22 minutes at 350 F. Cool and enjoy!
How to Store
Let the muffins cool completely before storing. This keeps them from getting soggy. Once they’re at room temperature, transfer to an airtight container or zip-top bag. They’ll stay fresh on the counter for up to three days. Do not refrigerate these (that can dry them out).
For longer storage, freeze them. Just pop one out the night before and let it thaw on the counter.
Simple Tips For the Best Protein Muffins
- Use a protein powder you actually like. The flavor of the powder matters here. Vanilla whey works best, but if yours tastes chalky or artificial on its own, it’ll show up in the final muffin. My favorite is the Leanfit Whey Protein in vanilla.
- Don’t over-mix the batter. Protein bakes can get dense or rubbery if overworked. Mix just until the dry ingredients are incorporated and stop there.
- Don’t skip the liners or spray. High-protein batters tend to stick more than traditional ones, so use muffin liners or grease your pan really well.
Common questions
I would recommend sticking to all-purpose flour for these protein blueberry muffins. If you want a more nutrient-dense option, use a 1:1 ratio of white and whole wheat flour instead. Or, try these oat-based protein chocolate chip muffins. For gluten-free muffins, use gluten-free all-purpose flour.
Yes, you can use frozen blueberries in your muffins but they may stain the batter. I recommend using them straight from the freezer, and not letting them de-frost.
More Muffin Recipes
Apple Cinnamon Oatmeal Muffins
Honey Bran Muffins
Chocolate Cottage Cheese Muffins
Kodiak Cakes Muffins (No Banana)
Whole Wheat Blueberry Muffins
If you tried this recipe, please leave a 🌟 star rating and comment below, and follow me on Instagram!
High Protein Blueberry Muffins
Equipment
- 12 Muffin liners (I prefer silicone but paper works)
Ingredients
- 1 ½ cups all purpose flour, spooned and leveled
- ½ cup vanilla whey protein powder
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 cup fresh blueberries, plus more for topping muffins
- 1 cup plain Greek yogurt, low fat
- ⅓ cup maple syrup
- ⅓ cup olive oil, canola oil, vegetable oil, or melted butter work too
- 2 tsp vanilla extract
- 2 large eggs
Instructions
- Line a 12-cup muffin pan with paper or silicone liners and set aside.
- Position oven rack to the middle and pre-heat to 350 F.
- Add flour, protein powder, salt, baking powder, and baking soda to a large mixing bowl. Whisk.
- Add fresh blueberries to dry ingredients. Gently toss with your hands until blueberries are coated in flour mixture. Set aside.
- In a separate large mixing bowl, add yogurt, maple syrup, olive oil, vanilla extract, and eggs. Whisk until combined and smooth.
- Pour wet ingredients over dry ingredients. Using a wooden spoon or spatula, fold ingredients and gently stir until just combined. Don't over-mix or your muffins may be tough and dry.
- Transfer muffin batter to prepared pan, distributing evenly. Press a few fresh blueberries onto the tops of each muffin if desired.
- Bake for 18-22 minutes or until muffins are set and lightly golden. They're done when a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 10-minutes before transferring to a wire rack. Wait until they're room temperature to eat. Enjoy!
Notes
- I highly recommend using silicone muffin liners instead of paper to minimize sticking.
- Swap all-purpose flour for gluten-free all-purpose flour if needed.
- I use Leanfit vanilla whey protein powder.
- Frozen blueberries will work, but don’t let them de-frost before using. They may stain your batter, but they still taste delicious.
- Substitute maple syrup for honey if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious recipe! I will definitely make it again. I rarely have success baking with protein powder but the vanilla whey protein powder I used was really good in this. I need to find a milder olive oil to bake with. Any recommendations? 5/5 recipe
Thanks so much, Barb! I like olive oil labeled as “light” for baking, but I’ll use anything to be honest! An alternative would be to use avocado oil instead, which has a bit of a milder flavor. Totally up to you!
So yummy! I substituted maple syrup for honey and olive oil for coconut oil and they turned out great! the coconut oil was a little greasy though. Very beginner friendly as I am not great at baking. Thank you 🙂
Great recipe! I swapped out coconut oil used plant based protein powder and blended cottage cheese instead of the yogurt and was a little nervous that the batter seemed really dry but they came out perfect after 24 mins in the oven. Will definitely make again!
Great recipe, I subbed out half of the flour for almond flour and added an extra egg white, pinch more baking soda and powder. Had to cook it about 10 minutes longer. They were amazing. Thanks!
This is excellent using almond flour too. Great recipe.
Love! I just baked in an 8×8 because im lazy and it came out great! Added a little milk bc the batter seemed dry
Oooops! I misread the nutrition info! The 21g is the carbs. So sorry!!💕
Oops no problem at all! Common mistake. Let me know if there’s anything else I can do to help 🙂