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Blueberry Greek Yogurt Protein Muffins - Easy, Moist, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup plain Greek yogurt (2% or whole milk works best)
  • 2 large eggs, room temperature
  • 1/3 cup light olive oil or melted coconut oil (cooled)
  • 1/2 cup granulated sugar or coconut sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • Zest of 1 small lemon (optional, but brightens flavor)
  • 1 1/4 cups all-purpose flour (see Alternatives for swaps)
  • 1/2 cup protein powder (whey isolate or a baking-friendly plant blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 1/2 cups blueberries (fresh or frozen; do not thaw frozen)
  • 1 tablespoon flour (for tossing berries)
  • Coarse sugar for topping (optional)

Method
 

  1. Prep the oven and pan: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
  2. Mix wet ingredients: In a large bowl, whisk the Greek yogurt, eggs, oil, sugar, vanilla, and lemon zest until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, protein powder, baking powder, baking soda, and salt. This prevents clumps and helps even rise.
  4. Bring the batter together: Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. The batter should be thick but scoopable. Avoid overmixing.
  5. Prep the blueberries: Toss the blueberries with 1 tablespoon of flour to help prevent sinking. Fold them into the batter carefully, saving a few to press on top of each muffin if you like a bakery look.
  6. Fill the pan: Divide the batter evenly among 12 cups, filling each about 3/4 full. Sprinkle with coarse sugar if using.
  7. Bake: Bake for 16–20 minutes, or until the tops are set and lightly golden, and a toothpick comes out with a few moist crumbs. If you’re using frozen berries, tack on a minute or two.
  8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely. This keeps the bottoms from steaming and getting soggy.