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Moist Greek Yogurt Blueberry Protein Muffins for Meal Prep

A plate of golden-brown blueberry protein muffins, with one muffin cut in half showing a moist interior packed with purple blueberries.
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Welcome! I’m Sarah, and I’m so happy you’re here. Make these moist, fluffy Greek Yogurt Blueberry Protein Muffins for a healthy grab-and-go breakfast or post-workout snack. This easy, one-bowl recipe is perfect for meal prep and freezer storage.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt (2% or full-fat recommended for moisture)
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon juice (optional, to prevent blueberries from sinking)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, and salt. This is the ‘Cut’ step—getting your dry ingredients ready.
  3. In a separate medium bowl, whisk together the Greek yogurt, maple syrup (or honey), egg, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. If using fresh blueberries, gently toss them with the lemon juice (if using) to help prevent sinking. Fold the blueberries into the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This is the ‘Cook’ step.
  9. Taste your creation! These are best enjoyed fresh or stored properly for later.

Notes

  • For the best texture, use a vanilla-flavored whey or casein protein powder.
  • To make these freezer friendly muffins: Cool completely, then place them in a freezer-safe bag or container. They keep well for up to 3 months. Thaw overnight in the refrigerator or reheat briefly in the microwave.
  • If you prefer a lower sugar option, reduce the maple syrup to 3 tablespoons and add 1/4 teaspoon of stevia or monk fruit sweetener.
  • These are excellent as a high protein breakfast muffins option for busy mornings.

Nutrition

Find it online: https://cutcooktaste.com/protein-muffins-greek-yogurt-blueberry-recipe/