Print

Moist Blueberry Protein Muffins for Easy Meal Prep

Three freshly baked blueberry protein muffins stacked slightly on a light-colored plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need these moist, fluffy blueberry protein muffins for a healthy breakfast or quick snack. Jacob perfected this recipe to be easy to make and perfect for your meal prep plans.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt (2% or full fat for best moisture)
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 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 well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt. This is your dry mix.
  3. In a separate medium bowl, combine the Greek yogurt, maple syrup, egg, almond milk, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in the blueberries. If using frozen berries, 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 pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use a high-quality vanilla protein powder. Whey or a whey/casein blend works well.
  • If you prefer a lower sugar option, substitute the maple syrup with a zero-calorie sweetener equivalent to 1/4 cup of sugar.
  • These **High Protein Breakfast Muffins** store well in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days, making them great for **Meal Prep Muffins**.

Nutrition

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