Blueberry Protein Muffins

Last Sunday I found myself staring at a container of Greek yogurt that needed using and a pint of blueberries on their last legs. These muffins saved me from food waste guilt and turned into the breakfast I actually wanted to eat all week. The protein keeps me full through morning meetings, which is saying something.

My gym buddy asked what Id been eating lately when I mentioned I wasnt starving by 10 AM anymore. I brought her a batch and now she texts me every weekend asking if Im making more. Theres something satisfying about friends actually wanting the healthy-ish things you bake.

Ingredients

• 1 3/4 cups all-purpose flour: Forms the base structure and keeps the crumb tender
• 1/2 cup vanilla protein powder: Adds protein without a weird aftertaste, choose one you like drinking plain
• 1 tsp baking powder: Gives the lift for that nice dome top
• 1/2 tsp baking soda: Works with the acidic ingredients for rise
• 1/4 tsp salt: Balances sweetness and enhances vanilla flavor
• 1 cup plain Greek yogurt: The secret to moisture and protein, use full fat for best results
• 2 large eggs: Binds everything and adds structure
• 1/3 cup milk: Thins the batter to the right consistency
• 1/3 cup olive oil: Keeps them moist without tasting coconutty
• 1/2 cup sugar: Just enough sweetness without crossing into dessert territory
• 1 tsp vanilla extract: Dont skip this, it makes everything taste homemade
• 1 cup blueberries: Fresh are gorgeous but frozen work perfectly fine
• 1 tbsp flour: Coats berries so they dont all sink to the bottom

Instructions

Get your oven ready:

Preheat to 350°F and line your muffin tin while the oven warms up

Mix the dry stuff:

Whisk flour protein powder baking powder baking soda and salt in a medium bowl

Whisk the wet ingredients:

Beat Greek yogurt eggs milk oil sugar and vanilla until completely smooth

Combine carefully:

Pour dry into wet and fold gently until you no longer see dry streaks

Prep the berries:

Toss blueberries with that extra tablespoon of flour before folding them in

Fill the cups:

Divide batter evenly filling each muffin cup about three quarters full

Bake until done:

Check at 18 minutes and keep going until a toothpick comes out clean

Cool them down:

Let them sit in the pan for 5 minutes before moving to a wire rack

Save

My daughter took one in her lunch and asked if I could put them in her snack rotation permanently. Shes usually skeptical of anything with protein powder so that felt like a real parenting win. Watching her ask for seconds made all the trial runs worth it.

Making Them Your Own

Raspberries work just as well and make for a stunning pink crumb when you bite into them. Strawberries add more moisture so you might need an extra tablespoon of flour. Ive even done chopped apples with cinnamon when berries werent in season.

Storage Solutions

These freeze exceptionally well which is why I always make the full dozen. Wrap each one individually and theyre good for three months. I pop a frozen one in the microwave for 30 seconds and it tastes freshly baked.

Baking For Beginners

The yogurt does a lot of heavy lifting here so these are pretty forgiving if you are new to baking. Just dont open the oven door too early or they might collapse. Trust me on that one.

• Set a timer as soon as they go in the oven
• Test for doneness at 18 minutes not before
• Let them cool fully before storing or they will get soggy

Save

Theres something deeply satisfying about having breakfast handled for the week. Hope these make your mornings a little easier and a lot more delicious.

Recipe FAQs

→ Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work perfectly. Just don't thaw them before adding to the batter - toss them directly with flour and fold into the mixture while still frozen to prevent them from bleeding into the batter.

→ What protein powder works best?

Both whey and plant-based protein powders work well. For best results, use vanilla-flavored powder as it complements the other ingredients without overpowering them.

→ How do I prevent blueberries from sinking?

Toss the blueberries with 1 tablespoon of flour before folding them into the batter. This light coating helps them stay suspended throughout the muffins during baking.

→ Can I make these gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free protein powder. The texture and taste remain excellent.

→ How should I store these muffins?

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage. They reheat beautifully in the microwave for 15-20 seconds.