Scenes from My Pantry

Healthy Protein Packed Blueberry Muffins

PUBLISHED ON: 09.02.2025

If you are anything like me, you have had the moment of staring into your pantry thinking, “I really should get more protein in today…” It’s one of those things we all know is important, but it can be surprisingly tricky to fit into everyday meals especially if you don’t want to eat eggs at every turn or keep grabbing another protein bar. This where a little creativity in the kitchen helps.

For me, muffins have always been a comfort bake easy to whip together, simple to share, and they make the kitchen smell amazing. But traditional muffins? Not exactly a powerhouse when it comes to nutrition. That’s why I wanted to play around with a recipe that feels indulgent but gives a little more back, thanks to a boost of protein.

These Protein-Packed Blueberry Muffins do just that. They’ve got the tender crumb and juicy bursts of blueberry we all love, but with whole wheat flour, Greek yogurt, and a couple scoops of vanilla protein powder, they turn into something a little more satisfying. Perfect for a grab-and-go breakfast, a mid-afternoon snack, or even a sweet-but-not-too-sweet treat after dinner.

Here is how I make them:

 

Ingredients:
1-3/4 whole wheat flour, plus 1 teaspoon
1 teaspoon baking powder
1/2 teaspoon baking soda
2 scoops vanilla flavored protein powder
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
zest of one lemon
1/3 cup extra virgin olive oil
1/2 cup honey or maple syrup
2 eggs, room temperature
1 cup plain whole milk or Greek yogurt
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
Turbinado sugar for sprinkling

Directions:
Preheat oven to 400 degrees F. Grease muffin tin if necessary.

In a large bowl, combine 1-3/4 cups flour with the baking powder, baking soda, fine sea salt, protein powder, sea salt and cinnamon.  Mix together.

In a medium bowl, combine oil, honey or maple syrup and mix together well. Add eggs, and mix well. Add yogurt, lemon zest, and vanilla, mix well.

Pour the wet ingredients into the dry and mix with a big spoon, just until combined. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter.

Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

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