Can you add protein powder to blueberry muffins?

Yes, and it’s one of the smartest ways to boost nutrition without changing flavor too much. Just make sure you’re using a high-quality vanilla protein powder that blends well. In this recipe, protein powder mixes seamlessly with yogurt, milk, and applesauce, so the result is soft, not gritty. Protein powder isn’t just an add-on here, it’s built into the recipe for the right texture and taste from the start. That’s why the texture holds and the taste shines.

How much protein is in a homemade blueberry muffin?

Traditional muffins have about 2–3g of protein. Each blueberry protein muffin delivers 9g of protein, thanks to the balance of Greek yogurt, egg, and protein powder built right into the mix. They’re light enough for breakfast and substantial enough for post-workout recovery or a quick mid-afternoon recharge.

Why are my protein muffins dry?

Protein powder naturally absorbs liquid, so if you don’t balance it with enough moisture, you’ll end up with dry muffins. In this recipe, the trio of applesauce, yogurt, and avocado oil prevents that. Also, overmixing is a common cause of dryness. Stir just until the batter comes together, don’t overbeat.

Can you use cottage cheese in muffins?

Yes! Cottage cheese can be a great substitute for Greek yogurt in muffins. It’s rich in protein and moisture. Just blend it first if you prefer a smoother texture. In fact, cottage cheese adds a creamy, slightly tangy flavor that works beautifully with blueberries. It’s also a clever way to use up what’s in your fridge.

Blueberry Protein Muffins: Easy, Quick Snack You’ll Love

Name: Blueberry Protein Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 muffins
Cuisine: American
Ingredients: ½ cup cane sugar; ¼ cup unsweetened applesauce; 1 large egg; ⅔ cup vanilla Greek yogurt; ¼ cup milk (Fairlife or other); 1 tsp vanilla extract; ¼ cup avocado oil; 1 cup all-purpose flour; 3 scoops vanilla protein powder; 2 tsp baking powder; 1 tsp baking soda; 1 cup fresh or frozen blueberries

Description

These blueberry protein muffins are light, fluffy, and fruity with 9g of protein per serving. Perfect for breakfast, post-workout fuel, or a satisfying family snack.

Ingredients

Scale

½ cup cane sugar

¼ cup unsweetened applesauce

1 large egg

⅔ cup vanilla Greek yogurt

¼ cup milk (Fairlife or other)

1 tsp vanilla extract

¼ cup avocado oil

1 cup all-purpose flour

3 scoops vanilla protein powder

2 tsp baking powder

1 tsp baking soda

1 cup fresh or frozen blueberries

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Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners and lightly grease.

2. In a large bowl, whisk together sugar, applesauce, egg, yogurt, vanilla, and milk until smooth.

3. In a separate bowl, combine flour, protein powder, baking powder, and baking soda.

4. Gradually fold dry mix into wet using a hand mixer or spatula—don’t overmix.

5. Mix in avocado oil until just combined.

6. Gently fold in blueberries (toss in flour first if frozen to avoid sinking).

7. Scoop batter evenly into muffin cups ¾ full. Top with turbinado sugar if desired.

8. Bake for 12–15 minutes, or until a toothpick comes out clean.

9. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.

Notes

If using frozen blueberries, coat them in flour before folding into the batter.

Avoid overmixing to keep muffins light and fluffy.

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 11g
Sodium: 275mg
Fat: 4g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 9g
Cholesterol: 27mg