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Moist Blueberry Protein Muffins

Close-up of three blueberry protein muffins stacked on a white plate, one is broken open showing the texture.
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A simple recipe for high-protein, moist blueberry muffins using Greek yogurt, perfect for meal prep and a quick breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 scoop vanilla protein powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk (any kind)
  • 1/4 cup melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, salt, and sugar.
  3. In a separate medium bowl, whisk the egg, Greek yogurt, milk, oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  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 best results and maximum moisture, use frozen blueberries without thawing them first.
  • You can substitute almond flour for half of the all-purpose flour for a slightly different texture.
  • These muffins freeze well; wrap cooled muffins individually in plastic wrap before placing them in a freezer bag.

Nutrition

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