High Protein Blueberry Muffins
These soft and fluffy high protein blueberry muffins are made with Greek yogurt, eggs and vanilla protein powder for around 14g of protein per muffin. They're naturally sweetened with honey, packed with juicy blueberries and come together in one bowl.
Equipment
- Measuring spoons
Ingredients
- 150 g Greek yogurt (⅔ cup)
- 2 large eggs
- 45 g honey (2 tbsp)
- 30 g butter melted (2 tbsp)
- 50 g vanilla protein powder (about ½ cup)
- 100 g plain/all-purpose flour (¾ cup + 1 tbsp)
- 150 g fresh blueberries plus a few extra for topping (1 cup)
- 30 ml milk (2 tbsp)
- 1½ tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C. Line a 6-hole muffin tin with muffin cases, or make your own parchment paper cases.
- Add the Greek yogurt, eggs, honey, melted butter, vanilla extract, and milk to a large mixing bowl. Whisk until smooth and well combined.
- Add the flour, protein powder, baking powder and salt directly to the bowl with the wet ingredients.
- Gently fold everything together with a spatula until just combined. If the batter seems very thick, add another 5–10ml of milk and gently fold it through. Avoid overmixing.
- Gently fold the 150g of blueberries into the batter, being careful not to crush them.
- Divide the batter evenly between the 6 muffin cases. Gently press a few extra blueberries into the tops.
- Bake for 20–24 minutes, or until the muffins are risen and lightly golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack.
Video
Notes
NOTES:
MORE INFO:
Read the blog post for a more in-depth explanation of how to make these protein blueberry muffins, and more tips and storage instructions.
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
- Fresh or frozen blueberries: Fresh blueberries are my preference because they keep the batter light in colour. Frozen blueberries can also be used without thawing, but they may turn the batter blue or purple.
- Protein powder: Vanilla whey protein powder or a whey-based blend works well. Different protein powders absorb liquid differently, so you may need slightly more or less milk.
- Parchment muffin cases: To make your own, cut parchment paper into squares and press each square into the muffin tin using a glass or small jar to shape it.
- Chocolate chips: Add 40g of chocolate chips with the blueberries for blueberry chocolate chip muffins.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Freezing: Freeze for up to 3 months. Thaw at room temperature or overnight in the fridge. The texture may change slightly after freezing.
Nutrition
Nutrition Facts
High Protein Blueberry Muffins
Serving Size
1 muffin
Amount per Serving
Calories
202
% Daily Value*
Fat
9.7
g
15
%
Saturated Fat
3.9
g
24
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.4
g
Cholesterol
11.3
mg
4
%
Sodium
90.5
mg
4
%
Potassium
24.6
mg
1
%
Carbohydrates
22.2
g
7
%
Fiber
1.2
g
5
%
Sugar
7.8
g
9
%
Protein
14.1
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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