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Moist Blueberry Protein Muffins

A stack of golden brown blueberry protein muffins with visible bursting berries on a white plate.
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Bake these easy, high-protein muffins for a quick breakfast or a post-workout snack. They stay moist and are perfect for meal prepping.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, mix the Greek yogurt, applesauce, maple syrup, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
  5. Fold in the blueberries carefully.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
  • You can use cottage cheese instead of Greek yogurt for a similar protein boost and texture.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://whiskdaily.com/blueberry-protein-muffins-recipe/