Bakery Style High Protein Blueberry Muffins
If you have been frustrated by dry or chalky protein muffins, this recipe will be a game changer. These bakery style blueberry muffins are soft, tall, and tender with a moist crumb and a satisfying protein boost that makes them ideal for quick breakfasts, snacks, or meal prep. Instead of using artificial stabilizers or gums, these rely on everyday real food ingredients.
The result is a muffin that feels cozy and nostalgic, yet functional enough to fuel a busy weekday morning. They are naturally sweetened with maple syrup, and the lemon zest and blueberry pairing gives a fresh bakery style flavor that never gets old. If you enjoy prepping protein forward snacks that still taste like a treat, add these to your weekly rotation.
Protein Powder Notes
A whey or whey blend is recommended for the perfect texture. Plant based powders vary significantly in absorption and may require more milk to achieve a scoopable batter. Although, I tried them one time with Truvani’s Vanilla Plant Protein Powder and they turned out great!
Variations
- Mixed Berry Muffins: Swap blueberries for a mix of raspberries, blueberries, and blackberries.
- Lemon Poppy Muffins: Add 2 teaspoons poppy seeds and 1 extra teaspoon lemon zest. Swap blueberries for white chocolate chips or omit entirely.
- Chocolate Chip Muffins: Replace blueberries with ¾ cup mini chocolate chips and omit lemon zest.
Favorite Tools & Ingredients
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• Tulip muffin liners
• Stainless steel muffin pan
• Cookie scoop
• High quality whey protein powder
• Zester
• Glass meal prep containers
Hit Your Protein Goals
Good muffins have always been a comfort food, and this version delivers bakery pleasure with smart ingredients and a bit more staying power. Once you make a batch, you may find yourself prepping them ahead for work mornings, school snacks, or road trips.
If you make these muffins, take note of the texture on day two or three. The yogurt helps them stay tender without drying out, which is unusual for high protein bakes. That detail alone makes them worth keeping in your rotation. Enjoy!
Follow along on Instagram for more fun, protein packed and delicious recipes!
Gina
High Protein Blueberry Muffins
Ingredients
Dry
- 1 ¾ cups all-purpose flour
- ½ cup vanilla whey or whey/casein blend recommended for texture
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon optional
- Zest of 1 lemon
Wet
- 2 large eggs
- 1 cup Greek yogurt 2% or whole milk
- ¼ cup melted butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup whole milk or milk of choice only if needed to thin
Add-In's
- 1 ½ cups fresh or frozen blueberries if frozen, toss with 1 tbsp flour to prevent bleeding
Optional Bakery Style Topping
- 1 tablespoon softened butter
- 2 tablespoons turbinado sugar
Instructions
- Preheat your oven to 425°F and line a 12-cup muffin tin.
- In a large bowl whisk flour, protein powder, baking powder, baking soda, salt, cinnamon, and lemon zest.
- In a separate bowl whisk eggs, yogurt, oil, maple syrup, vanilla, and milk.
- Pour wet into dry and gently fold to combine (don’t overmix).
- Fold in blueberries.
- Fill muffin cups almost to the top for bakery domes (smooth out if lumpy).
- Add optional bakery topping: a little smear of butter + sprinkle of turbinado sugar.
- Bake at 425°F for 6 minutes, then reduce heat to 350°F and bake 14–18 minutes. Don’t open the oven during the heat change.
- Cool 10 minutes in the pan before removing.
Notes
- 4–5 days in the fridge
- up to 3 months in the freezer
