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High Protein Blueberry Muffins

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  • Prep time: 15 minutes

  • Cook time: 20-22 minutes

  • Total time: 35-37 minutes

  • Yield: 12 standard muffins

  • Category: Breakfast, Snack, High-Protein Baking

  • Method: Baking

  • Cuisine: American

Intensity: Easy

If you can stir and scoop, you can make these! This recipe uses the simple “muffin method,” meaning you mix your wet ingredients in one bowl and dry in another, then combine them. No electric mixer is required, and the batter comes together in minutes. Perfect for beginner bakers and busy weeknights.

Ingredients

Wet Ingredients:

  • 2 large ripe bananas, mashed (about 1 cup)

  • ½ cup plain Greek yogurt (non-fat or 2%)

  • ¼ cup honey or maple syrup

  • 2 large eggs

  • 1 tsp vanilla extract

  • ¼ cup unsweetened almond milk (or milk of choice)

Dry Ingredients:

  • 1 ½ cups rolled oats (use gluten-free if needed)

  • 1 scoop (approx. 30-35g) vanilla or unflavored protein powder (whey, casein, or a good quality plant-based blend)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 tsp cinnamon

Mix-In:

  • 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)

Optional Topping:

  • 1 tbsp turbinado sugar (for a crunchy top)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or generously spray with non-stick cooking spray.

  2. Blend the Oats (Optional but Recommended): For the best muffin texture, place the rolled oats in a blender or food processor and pulse for about 10-15 seconds until they resemble a coarse flour. If you prefer a heartier, more textured muffin, you can skip this step.

  3. Mix the Dry Ingredients: In a large bowl, whisk together the blended oats, protein powder, baking powder, baking soda, salt, and cinnamon until well combined. Make sure there are no clumps of protein powder.

  4. Combine the Wet Ingredients: In a separate medium bowl, mash the bananas thoroughly. Add the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Whisk until smooth and fully incorporated.

  5. Bring it Together: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing will result in tough muffins.

  6. Fold in the Blueberries: Add 1 cup of the blueberries to the batter. Gently fold them in with just a few strokes. Reserve the remaining ½ cup of blueberries.

  7. Fill the Muffin Tin: Evenly divide the batter between the 12 muffin cups. They will be quite full. Press the remaining ½ cup of blueberries into the tops of the batter in each cup. This ensures a beautiful, berry-filled top. If using, sprinkle a pinch of turbinado sugar over each muffin for a sparkling, crunchy crust.

  8. Bake: Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (avoid hitting a blueberry).

  9. Cool: Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.

Nutrition Information

Nutrition information is an estimate and will vary based on the specific brands and ingredients used (especially the type of protein powder).

  • Serving Size: 1 Muffin

  • Calories: 185

  • Sugar: 12g

  • Sodium: 210mg

  • Fat: 4g

  • Saturated Fat: 1g

  • Unsaturated Fat: 2g

  • Trans Fat: 0g

  • Carbohydrates: 28g

  • Fiber: 4g

  • Protein: 13g

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