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Moist Blueberry Protein Muffins for Easy Meal Prep

Three golden-brown berry-filled protein muffins stacked on a white plate, one cut in half showing the moist 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 a satisfying snack.

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 maple syrup
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional, for brightness)

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, maple syrup, egg, almond milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few streaks of flour are fine.
  5. Gently fold in the blueberries and lemon zest, if using.
  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 frozen blueberries directly from the freezer; do not thaw them first.
  • These are excellent for meal prep; store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • If you prefer a sweeter muffin, increase the maple syrup to 1/3 cup.

Nutrition

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