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Moist Blueberry Protein Muffins for Breakfast On The Go

Three golden-brown blueberry protein muffins stacked on a speckled white plate.
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You need these moist and fluffy Blueberry Protein Muffins for a quick, high-protein breakfast or a satisfying snack. This recipe uses Greek yogurt to keep them tender while packing in the fuel you need for your busy day.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 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 it well.
  2. In a large bowl, whisk together the flour, protein powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, combine the Greek yogurt, applesauce, maple syrup, egg, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra protein boost, use cottage cheese blended until smooth instead of Greek yogurt.
  • These muffins are excellent for meal prep; store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
  • If you want a slightly sweeter muffin, increase the maple syrup to 1/3 cup.

Nutrition

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