Homemade Blueberry Protein Muffins Recipe
Homemade Blueberry Protein Muffins are the kind of treat that make you want to leap out of bed in the morning, just to see if there’s one left waiting on the counter. These muffins are bursting with juicy blueberries, have the perfect amount of sweet and tangy flavor, and offer a satisfying protein boost to power you through your day. Whether you need a make-ahead breakfast, a post-workout snack, or a wholesome treat for the family, they strike that magical balance between nutritious and delicious. Trust me, you’ll come back for seconds!

Ingredients You’ll Need
There’s no need to hunt for unusual ingredients—the beauty of these Homemade Blueberry Protein Muffins is that each item is simple, but plays an essential part. Every component helps deliver the right level of fluffiness, moisture, and that signature blueberry “pop” in every bite.
- 10 oz fresh blueberries: Plump, juicy blueberries ensure each muffin bursts with flavor and vibrant color.
- 1 cup plain flour: The reliable foundation for a soft, tender crumb that isn’t too dense.
- 3/4 cup thick Greek yogurt: Adds a lovely tang and extra protein, keeping the muffins delightfully moist.
- 1/2 cup extra-virgin olive oil: Gives the batter healthy fats for richness and a subtle hint of fruitiness.
- 2 tbsp honey: Naturally sweetens the muffins and pairs beautifully with the berries.
- 1 large egg: Helps bind the ingredients while making the crumb tender and light.
- 1 tsp baking powder: A key leavening agent that helps the muffins rise just right.
- 1 tsp baking soda: Works alongside the yogurt for a beautifully fluffy texture.
- 1 tsp pure vanilla extract: Rounds out and enhances all the sweet, berry flavors.
- Vanilla-flavored protein powder (quantity as preferred): Optional but highly recommended for an extra punch of protein and subtle flavor. Add about 1/3 cup for best results.
How to Make Homemade Blueberry Protein Muffins
Step 1: Preheat Your Oven
Set your oven to 360°F (180°C). Giving it that head start means your muffins bake up with perfect shape and texture, without waiting around or risking uneven cooking.
Step 2: Prepare the Wet Ingredients
In a large mixing bowl, whisk together the egg, honey, thick Greek yogurt, vanilla extract, and olive oil. Mixing these first creates a lovely, smooth base and ensures the flavors blend seamlessly from the very start.
Step 3: Add Dry Ingredients
Sprinkle in the plain flour, vanilla-flavored protein powder, baking powder, and baking soda. Stir gently, just until you don’t see any more dry streaks, to keep the muffins from turning tough. This step is all about a light hand!
Step 4: Fold in the Blueberries
Time for the star of the show! With a spatula or large spoon, gently fold in the fresh blueberries. Take care not to crush them—this keeps your Homemade Blueberry Protein Muffins looking gorgeous and bursting with berry flavor, not turned into a mushy purple mess.
Step 5: Spoon into the Muffin Pan and Bake
Line your muffin pan and fill each cup evenly with the batter—you should get about 12 regular-sized muffins. Slide the tray into the middle of your preheated oven and bake for 15 to 20 minutes. They’re done when a toothpick comes out clean or with just a few moist crumbs.
Step 6: Cool and Enjoy
When the muffins are baked to golden perfection, remove the pan from the oven and let them cool for a few minutes. This little breather helps the muffins set and makes them easier to handle. Then transfer them to a wire rack or serving plate, and let the muffin happiness begin!
How to Serve Homemade Blueberry Protein Muffins

Garnishes
Add a sprinkle of coarse sugar on top just before baking for a crunchy finish, or dust cooled muffins with a light touch of powdered sugar for sweetness and a pretty visual flair. A drizzle of extra honey or a dollop of Greek yogurt on the side can also bring out the flavors beautifully.
Side Dishes
Pair your Homemade Blueberry Protein Muffins with a cup of creamy Greek yogurt and a handful of almonds for a protein-packed breakfast. For brunch, serve alongside a crisp fruit salad or a smoothie bowl—these muffins play well with both sweet and fresh sides.
Creative Ways to Present
Try packing the muffins in a vintage basket lined with a checkered napkin for a charming breakfast-in-bed or picnic. For brunch gatherings, arrange the muffins on a tiered cake stand and let everyone help themselves. You can even slice one in half, grill lightly, and spread with nut butter for a gourmet touch!
Make Ahead and Storage
Storing Leftovers
Keep your Homemade Blueberry Protein Muffins fresh by storing them in an airtight container at room temperature for up to three days. Place a paper towel underneath to absorb any extra moisture—they’ll stay soft but not soggy.
Freezing
These muffins freeze beautifully! Once completely cooled, wrap each muffin individually in plastic wrap and pop them all into a freezer-safe bag. They’ll last in the freezer for up to two months—just be sure to label the bag with the date.
Reheating
To reheat, just unwrap a muffin and microwave for about 20 to 30 seconds until warm. If you prefer an oven approach, reheat at 300°F for 8–10 minutes straight from the freezer for that freshly-baked feel and aroma.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine—don’t thaw them before adding to the batter, as this helps limit blue streaks and mushiness in your Homemade Blueberry Protein Muffins.
Do I have to use protein powder?
Not at all! The recipe is flexible. If you want the added nutritional punch, add your favorite vanilla-flavored protein powder. If not, just substitute with a bit more flour to maintain the batter’s texture.
My muffins turned purple—what happened?
That usually happens if the blueberries were overmixed or crushed during folding. Next time, gently fold them in right at the end, just until they’re evenly distributed throughout the batter for the best result.
What’s the best way to make the muffins gluten-free?
Swap the plain flour for a good-quality 1-to-1 gluten-free flour blend. Make sure your baking powder is gluten-free as well, and you’ll have gluten-free Homemade Blueberry Protein Muffins everyone can enjoy.
How do I know when the muffins are done?
Keep an eye on the tops—they should look golden. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, they’re ready! Overbaked muffins can become dry, so check at the 15-minute mark.
Final Thoughts
If you’re looking for a treat that’s as satisfying as it is nourishing, you can’t go wrong with these Homemade Blueberry Protein Muffins. I hope you’ll give them a try and, like me, find them impossible to resist fresh from the oven. Whip up a batch and let them add a little sunshine to your mornings or snack breaks!
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Homemade Blueberry Protein Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These homemade blueberry protein muffins are a delightful and nutritious treat, perfect for a quick breakfast or a satisfying snack. Packed with fresh blueberries and Greek yogurt, they are moist, flavorful, and rich in protein.
Ingredients
Ingredients:
- 10 oz fresh blueberries
- 1 cup plain flour
- 3/4 cup thick Greek yogurt
- 1/2 cup extra-virgin olive oil
- 2 tbsp honey
- 1 large egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
Instructions
- Preheat Oven: Set your oven to 360°F (180°C).
- Mix Wet Ingredients: In a large bowl, whisk together egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
- Add Dry Ingredients: Incorporate flour, baking powder, and baking soda into the wet mixture, stirring gently until just combined.
- Fold in Blueberries: Carefully fold in fresh blueberries to the batter.
- Bake: Spoon batter into lined muffin pan and bake for 15-20 minutes until a toothpick comes out clean.
- Cool: Allow muffins to cool in the pan before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: blueberry protein muffins, homemade muffins, healthy snacks