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High protein blueberry muffins with tall golden tops and juicy berries

High Protein Blueberry Muffins

Soft, lemony blueberry muffins made with Greek yogurt and vanilla protein powder. About 10 g protein and 148 calories each.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 148
Ingredients Method Notes

Ingredients
  

Dry
  • 1 3/4 cups white whole wheat or all-purpose flour 210 g, spooned and leveled
  • 1/2 cup vanilla protein powder about 60 g, whey-casein blend
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet
  • 1 cup plain Greek yogurt 240 g, nonfat or 2%
  • 2 large eggs room temperature
  • 1/4 cup maple syrup or honey 60 ml
  • 1/4 cup milk 60 ml
  • 2 tbsp butter or coconut oil melted
  • 1 tsp vanilla extract
  • 1 lemon zested
Mix-in
  • 1 1/4 cups blueberries 185 g, fresh or frozen
  • 1 tbsp coarse sugar or rolled oats optional topping

Method
 

  1. Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan.
  2. Whisk the flour, protein powder, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk the yogurt, eggs, maple syrup, milk, melted butter, vanilla, and lemon zest.
  4. Fold the wet ingredients into the dry just until no flour streaks remain.
  5. Toss the blueberries in 1 tbsp flour and fold in gently.
  6. Fill the cups nearly full and add topping if using.
  7. Bake 5 minutes at 425°F, then lower to 350°F (175°C) and bake 13–16 minutes more, until golden and a toothpick comes out clean.
  8. Cool 5 minutes in the pan, then on a rack at least 15 minutes.

Notes

Use a whey-casein blend for the softest texture. Keep 2 days at room temperature, 5 days refrigerated, or 3 months frozen. Nutrition is an estimate without topping.