Description
Bakery-style blueberry muffins made with Greek yogurt and vanilla protein powder for a tender crumb, golden top, and extra protein—perfect for breakfast, snacks, or post-workout fuel.
Ingredients
10 oz (285 g) fresh blueberries
1 cup (120 g) plain flour
1/2 cup (60 g) vanilla-flavored protein powder
3/4 cup (180 g) thick Greek yogurt
1/2 cup (120 ml) extra-virgin olive oil
2 tbsp honey
1 large egg
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
Instructions
- Preheat oven to 360°F (180°C) and line a 12-cup muffin pan.
- In a large bowl, whisk egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
- Add flour, protein powder, baking powder, and baking soda; stir gently until just combined.
- Fold in blueberries with a spatula, mixing gently to avoid smashing.
- Portion batter evenly into muffin cups and bake 15–20 minutes, until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
Frozen blueberries can be used without thawing to prevent streaky batter.
For citrus flavor, add 1–2 tsp lemon zest to the batter.
For a treat, fold in 1/3 cup dark chocolate chips or sprinkle coarse sugar on top before baking.
Use white whole-wheat flour or a 1:1 gluten-free blend for variations.
Dairy-free option: use thick dairy-free yogurt and plant-based protein powder.
Store at room temperature for 2 days, in the fridge up to 1 week, or freeze up to 3 months.
- Prep Time: 13 minutes
- Cook Time: 27 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 6g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5.5g
- Cholesterol: 20mg