Can I use frozen blueberries?

Absolutely! Frozen blueberries work beautifully - no need to thaw them first. Toss them in a bit of flour before folding into the batter to prevent sinking. They might tint your batter slightly purple, but the extra juice makes these protein blueberry muffins ultra-moist. Pro tip: Frozen berries bake faster than fresh, so check your muffins a few minutes early!

How do I make gluten-free protein blueberry muffins?

Easy swap! Use a 1:1 gluten-free baking blend instead of all-purpose flour. The texture will be slightly denser but still delicious. Make sure your protein powder is GF too - collagen peptides or plant-based powders work great. Bonus tip: Let GF batter rest 10 minutes before baking for better rise.

Can I skip the protein powder?

You can, but you'll lose that protein punch! Instead, double the Greek yogurt to 1 cup for moisture. Your muffins won't rise quite as high, but they'll still taste great. For extra lift, try adding an extra 1/4 tsp baking powder. They'll be more like regular blueberry muffins - still tasty, just not the protein powerhouses we love!

Why did my muffins turn out dry?

Protein powder can be thirsty! Try these fixes: 1) Don't over-measure powder - spoon and level that cup. 2) Add 1-2 tbsp extra milk if batter seems thick. 3) Bake at 325°F for a few extra minutes if edges brown too fast. And never skip the Greek yogurt - it's the MVP for keeping high-protein berry muffins moist!

Fluffy Protein Blueberry Muffins in Just 30 Minutes

Name: Protein Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup protein powder (vanilla or unflavored); 1/2 cup Greek yogurt; 1/4 cup honey or maple syrup; 1 egg; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 cup fresh or frozen blueberries; 1/4 cup milk (any kind); 1 tsp vanilla extract

Protein Blueberry Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy blueberry muffins packed with protein from Greek yogurt or protein powder. Perfect for a healthy snack or breakfast.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

1 cup all-purpose flour
1/2 cup protein powder (vanilla or unflavored)
1/2 cup Greek yogurt
1/4 cup honey or maple syrup
1 egg
1 tsp baking powder
1/2 tsp baking soda
1/2 cup fresh or frozen blueberries
1/4 cup milk (any kind)
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with liners.
In a large bowl, mix flour, protein powder, baking powder, and baking soda.
Add Greek yogurt, honey, egg, milk, and vanilla extract. Stir until just combined.
Gently fold in blueberries.
Divide batter evenly into muffin cups.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool before serving.

Notes

Use frozen blueberries for extra moisture.
Swap honey for sugar-free syrup if desired.
Store in an airtight container for up to 3 days or freeze for later.
Find more recipe ideas on Pinterest.

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 8g
Sodium: 150mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 8g
Cholesterol: 20mg

Find it online: https://kitchenuser.net/protein-blueberry-muffins-recipe/