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Homemade Blueberry Protein Muffins

Homemade Blueberry Protein Muffins

These Homemade Blueberry Protein Muffins are a delicious, moist, and satisfying breakfast option packed with protein. The combination of Greek yogurt and olive oil creates a tender crumb, while vanilla protein powder adds a protein boost without a gritty texture. Bursting with juicy blueberries, these muffins are perfect for a quick morning meal or a post-workout snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Calories: 162
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 10 oz (about 2 cups) Fresh Blueberries, rinsed and patted dry
  • 1 cup All-Purpose Flour
  • 1/2 cup Vanilla-Flavored Protein Powder
  • 3/4 cup Thick Greek Yogurt
  • 1/2 cup Extra-Virgin Olive Oil
  • 2 tbsp Honey
  • 1 Large Egg
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Large bowl
  • Medium bowl
  • Whisk
  • Spatula
  • Wire rack

Method
 

Instructions
  1. Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with oil or cooking spray.
  2. Combine Dry Ingredients: In a large bowl, whisk together the plain flour, vanilla protein powder, baking powder, and baking soda.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the Greek yogurt, olive oil, honey, large egg, and pure vanilla extract until smooth and well combined.
  4. Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Remember, do not overmix! A few lumps in the batter are okay.
  5. Fold in Blueberries: Gently fold the fresh blueberries into the batter. Be careful not to crush them.
  6. Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups. They should be about two-thirds full.
  7. Bake to Perfection: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
  8. Cool Down: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.

Notes

Use a whey or casein blend protein powder for best results. Bring cold ingredients like the egg and Greek yogurt to room temperature for a fluffier texture. To prevent blueberries from sinking, toss them in a tablespoon of the dry flour mixture before folding them in. The toothpick test is the most reliable way to check for doneness. Store muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.