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Ingredients for healthy blueberry protein muffins laid out on a clean, white surface, including flour, protein powder, eggs, and blueberries.

Blueberry Protein Muffins (The BEST Moist Recipe!)

The best Blueberry Protein Muffins recipe! These healthy, easy-to-make muffins are packed with protein, incredibly moist, and bursting with juicy blueberries. Perfect for a grab-and-go breakfast or post-workout snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Kodiak Cakes Power Cakes Mix or all-purpose flour
  • 1 scoop Vanilla Protein Powder about 1/3 cup
  • 1 cup Plain Greek Yogurt unsweetened
  • 2 Large Eggs
  • 0.33 cup Maple Syrup or honey
  • 0.25 cup Coconut Oil melted
  • 0.25 cup Milk any kind
  • 1 cup Blueberries fresh or frozen
  • 1.5 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 0.5 tsp Ground Cinnamon

Equipment

  • 1 Muffin Tin
  • 2 Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the Kodiak mix, vanilla protein powder, baking powder, and cinnamon.
  3. In a separate bowl, mix the Greek yogurt, eggs, maple syrup, melted coconut oil, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold in the fresh or frozen blueberries.
  6. Divide the batter evenly among the prepared muffin cups.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Wrap individual muffins in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 30 seconds.