These High-Protein Blueberry Muffins are the perfect grab-and-go breakfast or post-workout snack. Bursting with juicy blueberries and boasting a tender, bakery-style crumb, they are a healthy treat that doesn’t compromise on flavor. This recipe is packed with 12 grams of protein per muffin, thanks to a combination of Greek yogurt and protein powder, keeping you feeling full and energized for hours.
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Medium-sized bowl
- Rubber spatula
- Pastry blender or two forks
- Ice cream scoop
- Wire rack
Ingredients
- 1 ½ cups (180g) all-purpose flour (or a 1:1 gluten-free baking flour)
- 1 cup (120g) vanilla or unflavored protein powder (whey or plant-based)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but recommended)
- ¾ cup (180g) plain Greek yogurt (non-fat or 2%)
- ½ cup (120ml) unsweetened almond milk (or regular milk)
- ⅓ cup (80ml) honey or maple syrup
- 2 large eggs
- ¼ cup (60ml) coconut oil or melted butter, slightly cooled
- 1 teaspoon vanilla extract
- 1 ½ cups (200g) fresh or frozen blueberries
- For the Crumb Topping (Optional): ¼ cup (30g) all-purpose flour
- For the Crumb Topping (Optional): 2 tablespoons rolled oats
- For the Crumb Topping (Optional): 2 tablespoons brown sugar (or coconut sugar)
- For the Crumb Topping (Optional): 2 tablespoons cold butter, cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, protein powder, baking powder, baking soda, salt, and cinnamon. Make sure there are no clumps.
- In a separate medium-sized bowl, combine the Greek yogurt, almond milk, honey, eggs, melted coconut oil, and vanilla extract. Whisk vigorously until the mixture is completely smooth and homogenous.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold the mixture together until the flour streaks just disappear. Do not overmix.
- Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them first. Optionally, toss the blueberries in a tablespoon of flour before adding them to the batter.
- If using the topping, combine the flour, oats, and brown sugar in a small bowl. Cut the cold butter into the mixture using a pastry blender or two forks until it resembles coarse sand.
- Divide the batter evenly among the 12 muffin cups, filling each cup about ¾ full. If using, sprinkle the crumb topping generously over the top of each muffin and press a few extra blueberries on top if desired.
- Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through if you have a hot spot in your oven.
- Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. These muffins freeze exceptionally well in a freezer-safe bag for up to 3 months. Protein Powder: Vanilla is the standard choice, but unflavored works just as well. If you use unflavored, you might want to add a little extra vanilla extract or sweetener. Flavor Variations: Swap the blueberries for raspberries, dark chocolate chips, or chopped strawberries. To make them lemon blueberry, add the zest of one lemon to the wet ingredients. Make it Vegan: Use a plant-based protein powder, substitute the eggs with two flax eggs (2 tbsp flaxseed meal + 5 tbsp water), and use vegan yogurt and butter.
Nutrition
Calories: 185 kcal · Protein: 12g · Carbohydrates: 26g · Fat: 6g · Saturated Fat: 1g · Fiber: 2g · Sugar: 10g · Sodium: 200mg
