High Protein Blueberry Muffins

These muffins are soft, fluffy, and just sweet enough, with warm vanilla flavor and juicy bursts of blueberry in every bite. You’d never guess they’re made with simple, nourishing ingredients or that each one has 8 grams of protein. They’re the kind of snack you look forward to eating any time of day.

Need another healthy muffin recipe? Try my naturally-sweetened whole wheat blueberry 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, whether you’re grabbing one between meals or pairing it with your morning coffee.
• 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

Here’s a quick look at what you’ll need to make these protein blueberry muffins. Don’t forget to scroll down to the recipe card for a printable list.

• 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.
• Salt: Just a pinch to help balance the sweet flavors.
• Baking soda and baking powder: These two work together to make a fluffy and light muffin.
• 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.
• Vanilla extract: We used double the normal dose of vanilla extract for an extra cake-like muffin. It’s so delicious!
• Eggs: Eggs help bind the ingredients together and give the muffins structure. I wouldn’t recommend any substitutes for this 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

Are you ready to make these muffins? Here’s how to do it:

• Prep your tools: 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.

• Mix dry ingredients: Add flour, protein powder, salt, baking powder, and baking soda to a large mixing bowl. Whisk.
• Add the fresh blueberries: Gently toss with your hands until blueberries are coated in flour mixture. Set aside.

• Combine the wet ingredients: 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.
• Add to your muffin tin: Transfer muffin batter to prepared pan, distributing evenly. Press a few fresh blueberries onto the tops of each muffin if desired.

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. They’re perfect to grab on your way out the door or toss into a lunchbox.

More Muffin Recipes

• Apple Oatmeal Muffins
• Honey Bran Muffins
• Chocolate Cottage Cheese Muffins
• Kodiak Cakes Muffins (No Banana)

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• Protein powder I use
• 12-cup muffin pan
• Paper muffin liners
• Silicone muffin liners
• Mixing bowls
• Wire rack for cooling