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Moist Blueberry Protein Muffins

Close-up of a freshly baked blueberry protein muffins showing a moist, golden crumb and burst berries on top.
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A recipe for high-protein muffins featuring fresh blueberries, perfect for a quick breakfast or snack.

Ingredients

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  • 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
  • 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 degrees Fahrenheit (190 degrees Celsius). 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 powder, baking soda, and salt.
  3. In a separate medium bowl, mix the Greek yogurt, applesauce, maple syrup, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  5. Fold in the blueberries carefully.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center 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

  • You can use any flavor of protein powder you prefer, but vanilla works best for this recipe.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

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