Introduction

These homemade blueberry protein muffins are a delicious and nutritious snack, perfect for breakfast or an afternoon boost. Packed with fresh blueberries and vanilla protein powder, they offer a flavorful way to fuel your day.

This image shows a metal muffin tray holding nine freshly baked blueberry muffins with light golden tops and dark purple blueberry bursts leaking slightly from cracks on each muffin's surface. The muffins sit inside white paper liners and appear soft and fluffy with slightly rounded crowns. Scattered around the muffin tray on a white marbled surface are several fresh plump blueberries adding a touch of deep blue contrast. The overall scene is bright and clean with a neat arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain flour
1/2 cup vanilla-flavored protein powder
1 tsp baking powder
1 tsp baking soda
10 oz fresh blueberries

Instructions

Step 1: Whisk your wet ingredients together until the mixture is smooth and well blended.
Step 2: Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently to incorporate all the dry ingredients, mixing only until combined. Be careful not to overmix, as this can make the muffins dense.
Step 3: Gently fold the fresh blueberries into the batter using a spatula or spoon, taking care not to crush the berries. Turn the mixture just enough to distribute the blueberries evenly—overmixing may cause the muffins to become purple and mushy.
Step 4: Spoon the muffin batter into a lined muffin pan, dividing it evenly to make 12 regular-sized muffins.
Step 5: Place the pan in the center of a preheated oven and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove the muffin pan from the oven and allow the muffins to rest in the pan for a few minutes to cool slightly before transferring them to a wire rack or serving plate. This helps them hold their shape and makes them easier to handle.

Tips & Variations

Use frozen blueberries if fresh aren’t available, but do not thaw them before folding into the batter to prevent excess moisture.
For extra flavor, add a teaspoon of lemon zest to the batter.
Swap vanilla protein powder for unflavored if you prefer a less sweet muffin.
Gently fold the berries in to avoid turning the batter purple and mushy.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. To reheat, warm muffins in a microwave for 20-30 seconds or in a low oven until heated through.

How to Serve

A tray of twelve blueberry muffins sits on a white marbled surface. Each muffin is golden brown with a lightly cracked top, showing juicy dark purple blueberry filling peeking through. The muffins are wrapped in white paper liners and arranged neatly in a metal muffin pan. Several fresh blueberries are scattered around the tray on the surface, adding contrast with their deep blue color against the light background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute with any vanilla or unflavored protein powder, but be aware that some powders may slightly alter the texture or flavor.

Can these muffins be made vegan?

You can try vegan protein powder and plant-based milk alternatives, but you may need to adjust wet ingredients or baking time for best results.

Homemade Blueberry Protein Muffins Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

These Homemade Blueberry Protein Muffins are a delicious and nutritious treat perfect for breakfast or a healthy snack. Packed with protein powder and bursting with fresh blueberries, these muffins are moist, fluffy, and offer a great balance of sweetness and nutrition.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Wet Ingredients

1 cup plain flour
1/2 cup vanilla-flavored protein powder
1 tsp baking powder
1 tsp baking soda

Blueberries

10 oz fresh blueberries

Instructions

Whisk Wet Ingredients: Combine the wet ingredients thoroughly until the mixture is smooth and well blended, ensuring an even base for your muffins.
Add Dry Ingredients: Add 1 cup plain flour, 1/2 cup vanilla-flavored protein powder, 1 tsp baking powder, and 1 tsp baking soda to the wet mixture. Stir gently just until all dry ingredients are incorporated. Avoid overmixing to prevent dense muffins.
Fold in Blueberries: Carefully fold 10 oz fresh blueberries into the batter using a spatula or spoon. Be gentle to avoid crushing the berries and making the muffins purple or mushy. Mix just enough to distribute blueberries evenly.
Portion Batter and Bake: Spoon the blueberry batter evenly into a lined muffin pan to make 12 regular-sized muffins. Place in the center of a preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Remove the muffin pan from the oven and allow the muffins to rest for a few minutes. Then transfer them to a wire rack or serving plate to cool slightly. This step helps maintain their shape and makes them easier to handle.

Notes

Do not overmix the batter to keep muffins light and fluffy.
Folding blueberries gently preserves their shape and juicy texture.
Check muffins early at 15 minutes to avoid overbaking and dryness.
Use fresh blueberries for the best flavor; frozen can be used but might affect texture.
Line muffin pan with paper liners for easy removal and cleanup.

Keywords: blueberry muffins, protein muffins, healthy muffins, breakfast muffins, baked muffins, blueberry protein