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Moist and Fluffy Blueberry Protein Muffins for Easy Meal Prep

A stack of moist blueberry protein muffins on a plate, with one muffin broken open showing the soft interior.

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You will love these moist, fluffy Blueberry Protein Muffins packed with flavor and protein. They are perfect for a healthy breakfast on the go or satisfying meal prep snacks.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking soda
  • 1/2 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
  • 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, baking soda, and salt.
  3. In a separate medium bowl, mix the Greek yogurt, applesauce, maple syrup, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
  5. Stir in the blueberries carefully, trying not to crush them.
  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 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 extra moisture, use full-fat Greek yogurt.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • These muffins are excellent for meal prep and store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • You can substitute vanilla protein powder with unflavored protein powder and add 1/4 teaspoon of extra vanilla extract.

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