These tender, jammy blueberry muffins pack a legit protein boost thanks to Greek yogurt and vanilla protein powder. I bake a batch on Sunday so I can grab a satisfying breakfast or post‑workout snack all week without sacrificing that bakery‑style crumb I love.

Homemade Blueberry Protein Muffins

Why You’ll Love This Recipe

I get bakery‑soft muffins with a crisp, golden top and juicy blueberries in every bite.
I keep ingredients simple: pantry staples plus blueberries and a scoop of protein powder.
I mix everything in one bowl for less cleanup and easy meal prep.
I can customize the muffins (different berries, gluten‑free flour, or dairy‑free swaps) without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I preheat the oven to 360°F (180°C) and line a 12‑cup muffin pan.
In a large bowl, I whisk the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
I add the flour, protein powder, baking powder, and baking soda, then stir gently just until the dry bits disappear—no overmixing.
I fold in the blueberries with a spatula, turning the bowl just enough to distribute them without smashing.
I portion the batter evenly into the lined tin (12 cups) and bake 15–20 minutes, until a toothpick in the center comes out clean.
I let the muffins cool in the pan for 5 minutes, then move them to a rack to finish cooling.

Servings and timing

Yield: I get 12 standard muffins (great for about 4 hearty servings if I plan on 3 muffins each).
Prep time: about 13 minutes
Bake time: about 27 minutes
Total time: about 40 minutes

Variations

Berry switch: I swap in raspberries, chopped strawberries, or a mix of berries. Frozen berries go in straight from the freezer.
Citrus lift: I add 1–2 tsp lemon zest to the batter for a bright, bakery‑style flavor.
Chocolate treat: I fold in 1/3 cup dark chocolate chips or a sprinkle of coarse sugar on top before baking.
Whole‑wheat or gluten‑free: I use white whole‑wheat flour for a heartier crumb or a 1:1 gluten‑free blend for an easy swap.
Dairy‑free: I use a thick dairy‑free yogurt and a plant‑based vanilla protein; if the batter is too thick, I loosen it with a splash of milk alternative.

storage/reheating

Room temperature: I keep muffins in an airtight container for up to 2 days, lining the bottom with a paper towel to absorb moisture.
Refrigerate: For longer storage, I chill them up to 1 week (paper towel trick still helps keep the tops from getting soggy).
Freeze: Once completely cool, I freeze muffins in a zip‑top bag or container for up to 3 months.
Reheat: From room temp, I warm a muffin 10–15 seconds in the microwave; from frozen, about 25–30 seconds does the trick, or I thaw overnight in the fridge.

FAQs

Can I use frozen blueberries?

I can—no need to thaw. I fold them in straight from the freezer to avoid streaky, blue‑green batter.

What protein powder works best for these muffins?

I get the fluffiest texture with a vanilla‑flavored whey concentrate. Plant‑based blends work too; when I use them, I sometimes add a splash of milk if the batter seems extra thick.

How do I keep the muffins from turning dense or dry?

I measure carefully and stir only until combined. If my batter looks like cookie dough, I add 1–2 tablespoons milk to loosen it and bake on the shorter end of the time range.

Can I make mini or jumbo muffins?

I can. For mini muffins, I start checking around 10–12 minutes; for jumbo, I plan on 20–24 minutes and watch for a clean toothpick.

How much protein is in each muffin?

Batch totals vary by brand, but if my full batch has roughly 60–70 g protein, dividing by 12 yields about 5–6 g protein per muffin.

Conclusion

I love how these blueberry protein muffins deliver that classic, tender crumb while quietly stacking extra protein into my morning. With one bowl, simple ingredients, and plenty of room to riff, I keep this recipe on repeat for breakfast, lunchboxes, and post‑workout snacks.