Introduction

These homemade blueberry protein muffins are a delicious and healthy way to start your day or fuel your workouts. Packed with fresh blueberries and protein powder, they offer a perfect balance of sweetness and nutrition in every bite.

A tray holds twelve golden-brown blueberry muffins, each sitting in white paper liners. The muffins have a slightly cracked top with deep purple blueberry juice spilling out in places, creating dark streaks and spots on the light muffin surface. Fresh blueberries are scattered around the tray on a white marbled surface, adding a pop of dark blue color. The metal tray is dark gray, contrasting with the light muffins and white liners, while the white marbled background adds a clean, fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz fresh blueberries
1 cup plain 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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Step 2: In a large bowl, whisk together the flour, protein powder, baking powder, and baking soda until well combined.
Step 3: In another bowl, mix the Greek yogurt, olive oil, honey, egg, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing.
Step 5: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Step 7: Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra flavor, sprinkle a little cinnamon or lemon zest into the batter before baking.
Swap the olive oil for melted coconut oil for a subtle tropical twist.
Use frozen blueberries if fresh are not available, but do not thaw them before mixing to prevent color bleeding.
To make these muffins vegan, replace the egg with a flax egg and use plant-based yogurt.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy them warm, reheat in a microwave for 15–20 seconds or in a preheated oven at 300°F (150°C) for 5 minutes.

How to Serve

A dark gray muffin tray holds twelve golden-brown blueberry muffins, each sitting in a white paper liner. The muffins have a cracked, soft-looking top with rich purple blueberry juices oozing through the cracks and staining the liners and tray in places. Around the tray, fresh whole blueberries are scattered on a white marbled surface, adding a pop of dark blue color. The light highlights the soft texture of the muffins and the juicy blueberries, creating a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute plain flour with whole wheat or gluten-free flour blends, but the texture may vary slightly.

How can I make these muffins less sweet?

Reduce the honey to 1 tablespoon or omit it entirely if you prefer the natural sweetness of the blueberries and vanilla protein powder.

Homemade Blueberry Protein Muffins Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

These Homemade Blueberry Protein Muffins are a delicious and nutritious treat, perfect for breakfast or a healthy snack. Packed with fresh blueberries, protein powder, and Greek yogurt, they provide a satisfying boost of energy and flavor while being moist and lightly sweetened with honey.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Dry Ingredients

1 cup plain flour
1/2 cup vanilla-flavored protein powder
1 tsp baking powder
1 tsp baking soda

Wet Ingredients

3/4 cup thick Greek yogurt
1/2 cup extra-virgin olive oil
2 tbsp honey
1 large egg
1 tsp pure vanilla extract

Fruit

10 oz fresh blueberries

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the plain flour, vanilla protein powder, baking powder, and baking soda until evenly combined.
Combine Wet Ingredients: In a separate bowl, blend the Greek yogurt, extra-virgin olive oil, honey, large egg, and pure vanilla extract until smooth and well incorporated.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Avoid overmixing to keep the muffins tender.
Add Blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the batter.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For best results, use fresh blueberries to avoid excess moisture in the batter.
You can substitute the extra-virgin olive oil with melted coconut oil for a different flavor profile.
Ensure not to overmix the batter to keep the muffins light and fluffy.
Protein powder types can be varied (whey, plant-based), but adjust moisture as necessary if you use a different variety.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Keywords: blueberry muffins, protein muffins, healthy muffins, Greek yogurt muffins, homemade muffins, breakfast muffins, low fat muffins