These blueberry protein muffins are moist, fluffy and bursting with blueberries. They are made with greek yogurt which adds extra protein. These are so easy to make and will melt in your mouth!
Having a protein-packed breakfast is very important to me as a Registered dietitian! That's why I created this high-protein blueberry muffin recipe; I wanted an easy on-the-go breakfast option that contains protein!
These blueberry protein muffins contain a special ingredient: Greek Yogurt. The Greek Yogurt adds moistness to the muffin, allows us to decrease the amount of oil used, and adds extra protein!
They are slightly different from your normal blueberry muffin, as they are more dense and a little bit more moist. This is because of the Greek yogurt.
Looking for more easy, high protein recipes? Check out this protein-rich Greek yogurt bowl, overnight oats with protein or protein pudding! If you want a really sweet treat, this oreo protein shake and chocolate protein mouse are highly recommended!
Reasons This Works
- The blueberry muffins contain protein. This helps to make them a balanced breakfast option!
- The muffins are so easy to make and taste delicious!
- These muffins can easily be made gluten free!
- Sugar: Adds sweetness, feel free to decrease the amount used if desired
- Butter: use good ol' fashioned butter. Another sub is margarine.
- Eggs: Helps the muffins rise! Don't leave these out!
- Greek yogurt: choose a plain nonfat Greek yogurt. You can sub with vanilla greek yogurt, however, this does add extra sugar.
- Flour: use either cake flour or gluten free flour. If using gluten free flour, use 1:1 measure for measure, such as King Arthur's gluten free flour.
- Blueberries: I love fresh blueberries because they are juicy and have the best flavor. You can also sub with frozen blueberries, just be sure to defrost and drain them first!
- Oatmeal: this works best with old fashioned oatmeal because it creates a chewy texture. Quick cooking oats will also work. Make sure to use gluten free oatmeal if appropriate.
Which Type of Yogurt Should Be Used?
Greek yogurt should be used for this muffin recipe. Greek yogurt is a good source of protein. Additionally, it helps create a moist texture to the muffins.
The recipe has not been tested with regular yogurt, however, it is not recommended to use regular yogurt, as it would make the recipe too watery and it decreases the protein content.
This recipe was made with non-fat plain Greek yogurt, however, it can also be made using 2% low fat Greek yogurt or regular Greek Yogurt. Plain Greek yogurt is recommended for flavor purposes.
Should Blueberries Be Fresh or Frozen?
Blueberries should be at room temperature prior to mixing into the batter. This recipe works best with fresh blueberries, however, frozen blueberries will also work.
Fresh Blueberries: Remove all stems. Rinse in a strainer under cold water and pat dry prior to use.
Frozen Blueberries: Defrost the blueberries by letting them thaw overnight or by heating them in the microwave for 30 seconds to 1 minute. Thoroughly rinse the thawed blueberries using a strainer and rinse under cold water.
Rinse until the water is clear. This step is key and will prevent the blueberries from turning your batter blue! Pat dry before using.
This healthy protein muffin recipe is versatile and can easily be adjusted to meet dietary needs and food preferences. Common modifications are listed below.
The blueberry protein muffins can easily be made gluten free. The flour and oatmeal must be adjusted in order to make them gluten free.
Flour: Use gluten free flour 1:1 measure for measure. This recipe was tested using the King Arthur brand of gluten free measure for measure flour. The muffins held up well with great consistency and were not at all dry!
Oatmeal: If adding the streusel topping, use gluten free old fashioned oatmeal. If not wanting to purchase oatmeal, another option is to replace the oatmeal with pecans, walnuts or crushed rice chex cereal.
Changing the Fruit Flavor
Tired of blueberries? Or maybe they are out of season? Feel free to switch up the fruit. Use the exact same measurements as the blueberries, and make sure the fruit is cut into small pieces. Alternatives to blueberries are strawberries, apples, raisins or raspberries.
Store the muffins in an airtight container. I recommend refrigerating them to help them last longer. Store in the refrigerator for up to 1 week. Prior to serving, microwave for ten seconds.
Freezing muffins: Freeze the cooked muffins by placing them in an air tight gallon sized freezer bag. Freeze for up to 2 months.
- If using frozen blueberries, thaw and rinse prior to using to prevent batter from turning purple.
- If using frozen blueberries, consider adding 1 tablespoon of flour to the blueberries prior to adding to the batter. This prevents them from turning the batter blue.
- Rotate the muffins half way through to make sure all muffins are evenly cooked.
- These blueberry protein muffins contain 219 calories per serving. If looking for a lower-calorie option, leave off the streusel topping (125 calories/serving).
- The muffins contain 10 grams of protein per serving. While this is more protein than a normal muffin, it would be recommended to add an additional protein source if eating this muffin as a meal. For example, if eating for breakfast, add a side of turkey bacon or spinach quiche to the side for an extra boost of protein!
- The muffins contain 36 grams of carbs. Decrease the sugar content by leaving off the streusel topping, or simply omitting the brown sugar from the streusel topping.
How To Add Protein To Muffins
Adding protein to muffins can be beneficial if you are trying to increase your protein intake, or if looking for an easy protein source that can be eaten on the go. The main source of protein found in this muffin recipe is from the Greek yogurt. Below are some additional ways to add in extra protein to muffins.
- Greek Yogurt: some brands provide up to 23 grams of protein per cup (FAGE brand is a high protein option).
- Cottage Cheese: Puree until there are no lumps and use in place of oil (this would work best if not already using Greek Yogurt)
- Protein Powder: Consider mixing with oatmeal and using as a streusel topping. Some recipes also use protein powder in the muffin mix in place of part of the flour.
Frequently Asked Questions
Once yogurt has been cooked in a baked good, it is no need to be kept in the refrigerator. While fresh yogurt must be refrigerated, muffins with yogurt are perfectly fine to be left out at room temperature! I do recommend refrigerating the muffins, however, for best quality and to extend the life of them.
Leave off the streusel to decrease the sugar content. Another option is to replace some of the sugar with unsweetened applesauce.
I recommend a whey protein, because it mixes well with the rest of the batter. Vanilla flavor tastes best in my opinion, however you are welcome to experiment!
More Delicious Recipes
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Protein Blueberry Muffins
- 1 Oven
- ⅔ cup granulated sugar
- 3 tablespoon butter softened
- 2 eggs
- 1 tablespoon vanilla
- 1 ¼ cups plain Greek yogurt nonfat
- 1 ¾ cup cake flour or gluten free flour if using gluten free flour, use 1:1 measure for measure
- 1 scoop vanilla protein powder
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- 2 cups blueberries fresh
- ½ cup oatmeal old fashioned
- ¼ cup brown sugar packed
- 1 tablespoon cinnamon
- Preheat oven to 375F.
- Line 12 muffin tins with liners. Grease with non stick spray and set aside.
- In a medium sized mixing bowl, cream together the softened butter and sugar using an electric mixer. Mix on medium speed until creamed (about 3 minutes.)
- Add in eggs and vanilla, mix on medium speed for 1 minute.
- Add Greek yogurt, mix until combined.
- In a separate bowl, combine the flour, salt, baking soda and cinnamon. Mix until combined.
- Add the flour mixture into the Greek yogurt mixture. Mix with electric mixer until just combined.
- Gently fold in blueberries using a rubber spatula.
- Fill prepared muffin tins ¾ the way full. Top with 1 teaspoon of streusel if desired. (See below recipe for streusel).
- Bake in oven for 18-20 minutes. Toothpick should come out clean when inserted into center of muffin.
- Combine the oatmeal, brown sugar, cinnamon and oil in a medium bowl. Mix until combined.