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Moist & Fluffy Blueberry Protein Muffins (Easy Meal Prep)

A stack of four golden-brown blueberry protein muffins sitting on a white plate in bright sunlight.
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You need a breakfast that keeps you fueled without the fuss. These Blueberry Protein Muffins use Greek yogurt to stay incredibly moist and soft. They are perfect for healthy breakfasts, quick snacks, or meal prepping for the week.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1/2 cup rolled oats
  • 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 unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 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, oats, baking powder, baking soda, and salt. This is your dry mix.
  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 pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use a vanilla-flavored protein powder. Whey or a whey/casein blend works well.
  • If you want extra fluffy protein muffins, mix the batter only until the dry streaks disappear. Overmixing develops gluten and makes them tough.
  • Store these meal prep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They freeze well for longer storage.

Nutrition

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