These protein blueberry muffins are soft, fluffy, and packed with Greek yogurt and protein powder for a satisfying snack. Made eggless (mainly because when I first developed the recipe, the supermarkets were going through an egg shortage), they still rise beautifully with a bakery-style texture, bursting with juicy blueberries and a hint of almond. Perfect for breakfast or Meal Prep!
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Why you'll love this recipe
Blueberries. Packed with juicy blueberries in every bite, these high protein blueberry muffins are naturally sweet, bursting with flavour, and pair perfectly with other blueberry recipes like Blueberry Lemon Overnight Oatmeal and Blueberry Lemon Cookies.
Muffins. Soft, fluffy, and bakery-style, these muffins prove you don’t need eggs for a perfect texture, making them a great alternative to traditional muffins like Carrot Banana Muffins.
Snack recipe. With protein powder and Greek yogurt, these muffins are a satisfying, high-protein snack that will keep you full like other snacks like Protein Bagels and Pumpkin Protein Balls.
Breakfast recipe. Meal prep these ahead of time for a quick, high-protein breakfast option.
Ingredients
Flour. All purpose is best as I've incorporated other ingredients to help it rise.
Protein powder. Boosts the protein content. I recommend vegan as it acts the most similar to flour when baking, and whey can sometimes leave an "aftertaste" that is unpleasant.
Sugar. Adds sweetness and helps with moisture retention; can be adjusted based on preference or swapped for coconut sugar or a dry sugar substitute. Wet substitutes will change the texture and the muffins will be too moist to allow them to rise.
Greek yogurt. Replaces eggs while adding protein and moisture
Almond extract. Gives a subtle nutty aroma that enhances the blueberries' natural sweetness; vanilla extract can be used instead.
Blueberries. I use frozen as they're accessible all year round. Coat them in a layer of flour to stop them from sinking to the bottom
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make blueberry muffins
Step 1: Preheat the oven to 200°C (400°F). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
Step 2: In a large mixing bowl, whisk together the flour, protein powder, baking powder, salt, and sugar until well combined. Add milk, Greek yogurt and almond extract into the same bowl and mix until JUST combined.
Step 3: Coat blueberries in a light layer of flour (this prevents them from falling to the bottom of the muffin or changing the muffin colour) then gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 4: Divide the batter evenly between the muffin cups, filling each about ¾ full.
Step 5: Bake for 10 minutes at 200°C (400°F) then lower the temperature to 180°C (350°F) for 12-18 minutes, or until a toothpick inserted into the centre comes out clean.
Step 6: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy fresh, or store for later!
Top Tip
Coat Blueberries in Flour. Tossing the blueberries in a small amount of flour before adding them to the batter helps prevent them from sinking to the bottom.
Adjust Sweetness. If using flavoured protein powder, you may want to reduce the sugar slightly to avoid an overly sweet muffin. Replace with equal amounts flour to ensure the moisture in the muffin isn't too much.
Substitutions and variations
Make Vegan. Swap Greek yogurt for a dairy-free alternative like coconut or almond yogurt and use a plant-based milk. Ensure the protein powder is vegan to keep these dairy-free and eggless.
Add Egg. If you prefer a more traditional muffin texture, add one egg and remove the yoghurt to maintain the right batter consistency. This will make the muffins fluffier while still keeping most of the protein.
Breakfast meal prep with muffins
Meal prepping high protein blueberry muffins is a great way to have a quick, protein-packed breakfast or snack ready to go. For a balanced meal, pair them with Greek yogurt and fresh berries for extra protein and fiber, or enjoy them on their own as a satisfying snack like I did in this Weekly Meal Plan.
How do you store blueberry muffins?
You can store the muffins in an airtight container at room temperature for up to 2 days, or store them in the fridge for up to a week to maintain freshness. Refrigeration helps prevent moisture buildup, which can make muffins spoil faster in warm climates.
Can you freeze blueberry muffins?
Yes! Freeze muffins in a single layer in an airtight container or ziplock bag for up to 3-6 months. Thaw overnight in the fridge or microwave for 20–30 seconds when ready to eat. For a fresh-baked feel, slice in half and toast before serving.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
To achieve bakery-style high protein blueberry muffins, start with room temperature ingredients for even mixing, and use Greek yogurt for moisture. Fill every second muffin cup to ¾ full to create a nice dome, and bake at a higher temperature (about 200°C/400°F) for the first 5-10 minutes, then lower it to finish baking. This initial high heat helps the muffins rise quickly for that signature bakery-style look. Filling every second muffin cup allows the muffins to expand further.
To prevent blueberries from sinking, toss them in a light coating of flour before folding them into the batter. This helps them stay suspended throughout the high protein blueberry muffins instead of pooling at the bottom. Using thicker batter—like this one with protein powder and Greek yogurt—also helps keep them evenly distributed.
To avoid your muffins turning purple, gently fold the blueberries into the batter at the very end and avoid overmixing. If using frozen blueberries, rinse them under cold water until the water runs clear, then pat them dry before adding. This prevents excess colour from bleeding into the batter while still keeping that fresh blueberry flavour.
Other delicious snacks
Or, you can have a browse through my Sweets and Desserts recipes for more delicious eats.
Recipe
Protein Blueberry Muffins with Greek Yogurt (No Eggs)
Equipment
- 1 Muffin Tin I used a large (6x muffin tin). If using smaller, adjust baking time.
Ingredients
- 210 g all-purpose flour
- 75 g (3 scoops) protein powder vegan preferred (see Note 1). sub with equal amounts of flour if not using
- 15 g baking powder
- ½ teaspoon salt
- 150 g white sugar
- 135 g milk subs note 2
- 160 g Greek yogurt subs note 3
- 1 teaspoon almond extract subs note 4
- 150 g blueberries
Instructions
- Preheat the oven to 200°C (400°F) and line or grease a muffin tin.
- In a large bowl, whisk together flour, protein powder, baking powder, salt, and sugar.
- In a separate bowl, mix milk, Greek yogurt, and almond extract until smooth.
- Gently stir the wet ingredients into the dry until just combined—avoid overmixing to keep the muffins fluffy.
- Lightly coat blueberries in flour to prevent sinking, then fold them into the batter.
- Divide the batter evenly between muffin cups, filling each ¾ full.
- Bake at 200°C (400°F) for 10 minutes, then reduce to 180°C (350°F) and bake for 10-15 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy fresh or store for later!
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