Blueberry Protein Muffins
These Blueberry Protein Muffins are a perfect blend of wholesome oats, juicy blueberries, and a boost of protein, making them ideal for meal prep, breakfast, or a nutritious snack. Designed for batch baking, they are freezable—so you can grab one on busy mornings or after workouts. Each muffin is packed with antioxidants from blueberries and plenty of protein to keep your energy up throughout the day.
Ingredients 13
1 3⁄4 cups plain flour
1⁄4 cup oats
2⁄3 cup vanilla protein powder
1 1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp salt
1 cup Greek yogurt, plain
1⁄2 cup milk, dairy or plant-based
2 eggs, large
1⁄3 cup honey, at room temperature
1⁄4 cup butter, melted
1 tsp vanilla extract
1 1⁄2 cups blueberries, fresh or frozen, if using frozen do not thaw
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Method 8
Preheat the oven to 180°C (160°C fan) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the , , , , , and .
In a separate bowl, whisk the , , , , or coconut oil, and until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix — the batter should be slightly lumpy.
Fold in the gently (if using frozen, do not thaw before adding).
Divide the batter evenly between muffin cups, filling each about 3⁄4 full.
Bake for 18–22 minutes, or until lightly golden and a skewer inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Helpful tips
Feel free to substitute the protein powder flavor to your preference (vanilla, blueberry, or unflavored works well).
If using frozen blueberries, do not thaw before adding to prevent excess moisture in the batter.
Once cooled, muffins can be frozen for up to 2 months. Defrost overnight in the fridge or microwave for a quick snack.
