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Protein Powder Blueberry Muffins - Soft, Juicy, and Satisfyingly High-Protein

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) all-purpose flour (or white whole wheat for a heartier texture)
  • 1/2 cup (45–50 g) vanilla whey or whey–casein blend protein powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon (optional, but nice)
  • 1/3 cup (65–70 g) granulated sugar or coconut sugar
  • 1/4 cup (60 ml) maple syrup or honey
  • 2 large eggs, at room temperature
  • 3/4 cup (180 g) plain Greek yogurt (2% or whole milk) or 3/4 cup unsweetened applesauce
  • 1/4 cup (60 ml) milk of choice (dairy or unsweetened almond milk)
  • 1/4 cup (60 ml) light olive oil or melted coconut oil (slightly cooled)
  • 2 tsp vanilla extract
  • 1–1 1/4 cups (150–180 g) fresh blueberries (or frozen, unthawed)
  • 1 tbsp flour (for tossing the blueberries)
  • Optional: coarse sugar for sprinkling on top

Method
 

  1. Prep the pan and oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Combine dry ingredients: In a large bowl, whisk the flour, protein powder, baking powder, baking soda, salt, cinnamon, and sugar until well blended. Breaking up clumps now helps avoid overmixing later.
  3. Mix the wet ingredients: In a separate bowl, whisk the eggs, yogurt, milk, oil, maple syrup, and vanilla until smooth.
  4. Bring it together: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until you no longer see dry pockets. The batter should be thick but scoopable. Do not overmix.
  5. Prep the blueberries: Toss the blueberries with 1 tbsp flour to coat. Fold them into the batter with a few gentle strokes.
  6. Portion the batter: Divide evenly among the muffin cups, filling each about 3/4 full. For taller domes, you can fill a bit higher. Sprinkle with coarse sugar if using.
  7. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
  8. Cool properly: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely. This keeps the texture tender and prevents soggy bottoms.