1. Why are my muffins dry?

Dry muffins usually happen when the batter is overmixed or baked too long. Try mixing just until the flour disappears and keep an eye on bake time, every oven is a little different.

2. Can I use frozen blueberries?

Yes! Just coat them in a tablespoon of flour before adding to the batter. This prevents color bleeding and keeps them from sinking.

3. How do I make them fluffier?

Use fresh baking powder and avoid overmixing. Some bakers also let the batter rest for 10 minutes before baking, a simple trick that creates softer muffins.

4. Can I use whey protein instead of plant-based?

Absolutely. Just note that whey absorbs differently, so you might need an extra tablespoon of milk. For more on protein types, read our comparison: Casein vs Whey Protein .

5. Why didn’t my muffins rise?

Too little leavening or expired baking powder could be the issue. Check your ingredients’ freshness, and don’t open the oven door too early temperature drops can deflate muffins.

10 Reasons Why These Blueberry Protein Muffins Are the Ultimate Healthy Breakfast

Description

Tender, hearty, and bursting with blueberries, these Blueberry Protein Muffins are a high-protein breakfast favorite. Made with Greek yogurt, whole grains, and a boost of vanilla protein powder, they’re soft, satisfying, and perfect for meal prep or post-workout fuel.

Equipment Needed

Muffin tin (12-count)
Paper or silicone liners
Mixing bowls (one large, one medium)
Whisk or hand mixer
Measuring cups and spoons
Rubber spatula
Ice cream scoop for portioning batter

Ingredients

Scale

1 1/4 cups whole wheat flour
1 cup all-purpose flour (plus 1 tbsp extra to coat frozen blueberries, if using)
1/4 cup vanilla protein powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup + 1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, lightly beaten
2/3 cup canola oil
1 cup full-fat Greek yogurt
1/4 cup + 2 tablespoons milk
1 1/2 cups fresh or frozen blueberries

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Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper or silicone liners.
In a medium mixing bowl, combine whole wheat flour, all-purpose flour, protein powder, baking powder, baking soda, sugar, and salt. Whisk well and set aside.
In a large bowl, whisk together eggs, canola oil, Greek yogurt, and milk until smooth.
(Optional) If using frozen blueberries, toss them with 1 tablespoon flour to prevent color bleeding.
Add dry ingredients to the wet mixture and stir gently until just combined — do not overmix. Batter should be thick but not dry.
If needed, add 1 more tablespoon of milk for a smoother consistency.
Fold in blueberries gently with a spatula until evenly distributed.
Use a large scoop to divide batter into muffin cups, filling each almost to the top (these muffins don’t rise much).
Bake for 17–21 minutes, or until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Cool muffins completely, then freeze in a single layer for 3–4 hours before transferring to a freezer bag. Keep frozen for up to 6 months.
Serving: Reheat in the microwave for 15–20 seconds for a fresh-from-the-oven feel.
Variations: Add lemon zest, almond extract, or chopped nuts for flavor twists. Use nonfat Greek yogurt or plant-based alternatives if preferred.
Nutrition Disclaimer: Values are approximate and may vary depending on the brand of protein powder and ingredients used.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, High-Protein
Method: Oven, Mixing Bowls
Cuisine: American, Healthy

Nutrition

Serving Size: 1 muffin
Calories: 293
Sugar: 11.5g
Sodium: 141mg
Fat: 14.5g
Saturated Fat: 2g
Unsaturated Fat: 12.5g
Trans Fat: 0g
Carbohydrates: 31.8g
Fiber: 2g
Protein: 9.2g
Cholesterol: 35mg