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The Ultimate Yogurt Blueberry Protein Muffins (Easy & Healthy)

Looking for the perfect high-protein treat? These Yogurt Blueberry Protein Muffins are incredibly moist, fluffy, and packed with flavor, making them ideal for grab-and-go breakfasts or healthy snacks. Made with Greek yogurt and bursting with juicy blueberries, this easy recipe will become your new meal-prep favorite.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry muffins, Greek yogurt muffins, healthy snacks, meal prep breakfast, protein muffins, Yogurt Blueberry Protein Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 170kcal

Ingredients 

For the Blueberry Protein Muffins

  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder whey concentrate is recommended for best texture
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 large egg
  • 3/4 cup plain Greek yogurt ensure it is thick or strained
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp honey or substitute with maple syrup
  • 1 tsp pure vanilla extract
  • 10 oz blueberries fresh or frozen work well

Instructions

  • Preheat your oven to 360°F (180°C) and prepare a 12-cup muffin pan by lining it with paper cups.
  • Combine the wet ingredients in a large bowl by whisking together the egg, honey, Greek yogurt, pure vanilla extract, and olive oil until the mixture is completely smooth.
  • Add the dry ingredients—all-purpose flour, vanilla protein powder, baking powder, and baking soda—to the wet mixture. Stir gently with a spatula until just combined, taking care not to overmix the batter.
  • Gently fold the fresh or frozen blueberries into the batter, mixing just enough to distribute them evenly without crushing them.
  • Spoon the batter evenly into the prepared muffin cups. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before serving.

Equipment

  • Muffin pan
  • Large Mixing Bowl
  • Whisk
  • Spatula
  • Wire Rack

Notes

For the best texture, avoid overmixing the batter once the dry ingredients are added. Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for a week. These muffins also freeze beautifully for up to 3 months.

Nutrition

Calories: 170kcal | Carbohydrates: 15g | Protein: 6g | Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 120mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 0.8mg