Name: Homemade Blueberry Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups rolled oats (blended into oat flour); 1 scoop vanilla protein powder; 1/2 cup Greek yogurt (or non-dairy yogurt); 2 large eggs; 1/4 cup almond milk (or any milk of choice); 1/4 cup honey or maple syrup; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 cup fresh or frozen blueberries; Optional: 1/4 cup chopped nuts (walnuts or almonds)

Why You’ll Love This Recipe

I love how these muffins balance delicious flavor and satisfying nutrition. They’re made with simple, wholesome ingredients and come together quickly in one bowl. I can bake a batch at the start of the week and have a ready-to-go snack that keeps me from reaching for something less nourishing. Plus, they freeze beautifully, so nothing goes to waste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats or oat flour
Vanilla or unflavored protein powder
Baking powder
Baking soda
Salt
Eggs
Greek yogurt
Milk of choice
Maple syrup or honey
Vanilla extract
Fresh or frozen blueberries
Optional: cinnamon, chia seeds, lemon zest

directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, I mix the dry ingredients—oats or oat flour, protein powder, baking powder, baking soda, and salt.
In another bowl, I whisk the eggs, Greek yogurt, milk, maple syrup, and vanilla until smooth.
I combine the wet and dry ingredients, stirring just until blended.
I gently fold in the blueberries, being careful not to overmix.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
I let them cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes 10–12 muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add lemon zest for a fresh twist or mix in chopped nuts for texture. I’ve swapped the blueberries with raspberries, diced apples, or chopped dates depending on what I have on hand. For a chocolate fix, I mix in dark chocolate chips or use chocolate protein powder.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, I let them cool completely and store them in a freezer-safe bag. I reheat muffins in the microwave for 20–30 seconds or let them thaw at room temperature.

FAQs

Can I use plant-based protein powder?

Yes, I often use pea or brown rice protein powder. I just make sure it blends well and doesn’t overpower the flavor.

How do I keep the muffins from being dry?

Greek yogurt and milk help keep the muffins moist. I also avoid overbaking and store them in an airtight container once they’re cool.

Can I use frozen blueberries?

Absolutely. I use them straight from the freezer and stir them in gently to prevent the batter from turning purple.

Are these muffins gluten-free?

They can be if I use certified gluten-free oats or oat flour and double-check all other ingredients.

What’s the best way to add more fiber?

I often mix in chia seeds, flaxseed meal, or use whole rolled oats to add a fiber boost without changing the flavor much.

Conclusion

Homemade Blueberry Protein Muffins are one of my go-to recipes for a balanced, flavorful, and protein-packed bite. They’re easy to make, endlessly customizable, and perfect for busy mornings or healthy snacking. Whether I’m meal prepping for the week or baking for a quick breakfast, these muffins always deliver taste and nourishment in one perfect package.