Protein Blueberry Muffins
These Protein Blueberry Muffins are an easy high-protein blueberry muffin recipe made with vanilla protein powder, juicy blueberries, buttermilk, and sour cream. It’s an easy breakfast muffin recipe you can make in no time!
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These muffins are a great choice any time you want a filling breakfast or snack. I like baking a batch at the beginning of the week so everyone can grab one on busy school mornings or pack one for lunch.
They’re also perfect for brunch, weekend breakfasts, after-school snacks, or sharing at potlucks and family gatherings.
Served with Greek yogurt and fresh fruit or paired with a breakfast egg casserole for a more filling meal.
How to Make Blueberry Protein Muffins
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 375°F (190°C). Line a standard muffin pan with 8 liners.
2. In a medium bowl whisk together flour, protein powder, baking powder, baking soda, and salt.
3. In a separate bowl whisk together melted butter, oil, and sugar until combined.
4. Add egg, buttermilk, sour cream, and vanilla extract. Whisk until smooth.
5. Add dry ingredients and stir just until combined.
6. Toss blueberries with flour and gently fold into the batter.
7. Divide batter evenly among 8 muffin liners, filling each about ¾ full.
8. Sprinkle the tops generously with coarse sanding sugar.
9. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 5 minutes before transferring to a wire rack.
Serve & Enjoy!
Important Recipe Notes
- Measure the flour correctly. Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag to keep the muffins soft.
- Use your favorite vanilla protein powder. Different brands absorb moisture differently, so if the batter looks very thick, stir in 1–2 tablespoons of buttermilk.
- Don’t overmix the batter. Mix just until the dry ingredients are combined to keep the muffins light and fluffy.
- Keep the blueberries frozen. Frozen blueberries are less likely to burst and turn the batter purple. Tossing them with flour also helps keep them evenly distributed.
- Fill the muffin liners about ¾ full. This gives the muffins enough room to rise without overflowing.
- Add the sanding sugar right before baking. It creates a crisp, bakery-style topping with a little extra sweetness.
- Check for doneness early. Start checking at 18 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the muffins cool for 5 minutes. Cooling them in the pan briefly helps them set before transferring them to a wire rack.
- Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze for later. Wrap each muffin individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before serving.
Protein Blueberry Muffins
Ingredients
- 1 cup 120g all-purpose flour
- ½ cup 55g vanilla protein powder
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp salted butter melted and cooled
- 2 tbsp + 2 tsp vegetable oil
- ½ cup 100g granulated sugar
- 1 large egg
- ½ cup buttermilk
- ¼ cup sour cream
- 1½ tsp vanilla extract
- ¾ cup frozen blueberries
- 2 tsp flour
- Coarse sanding sugar for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a standard muffin pan with 8 liners.
- In a medium bowl whisk together flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl whisk together melted butter, oil, and sugar until combined.
- Add egg, buttermilk, sour cream, and vanilla extract. Whisk until smooth.
- Add dry ingredients and stir just until combined.
- Toss blueberries with flour and gently fold into the batter.
- Divide batter evenly among 8 muffin liners, filling each about ¾ full.
- Sprinkle the tops generously with coarse sanding sugar.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
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