High Protein Blueberry Muffins

Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 8


  • 1 ¼ cup whole wheat flour 
  • 1 cup all purpose flour  
  • ¼ cup vanilla protein powder 
  • 1 Tbsp baking powder 
  • ½ tsp baking soda 
  • ½ cup sugar 
  • ½ tsp salt 
  • 2 large eggs, beaten 
  • 2/3 cup canola oil 
  • 1 cup Greek yogurt 
  • ¼ cup  + 2 Tbsp milk 
  • 1.5 cups fresh or frozen blueberries 


  1. Heat oven to 375 degrees and line a muffin tin with paper liners. 
  1. In a medium bowl, combine flour, protein powder, baking powder, baking soda, sugar and salt. Mix and set aside.  
  1. In a large mixing bowl, combine eggs, canola oil, Greek yogurt, and milk. 
  1. Pour the dry ingredients into the wet ingredients and mix until just combined. Batter should be thick but not dry; if necessary, add an additional tablespoon of milk. 
  1. Fold blueberries into batter. 
  1. Spoon batter into muffin tins; these muffins will not rise a lot, so it’s ok to fill tins to the top.  
  1. Bake about 17-21 minutes until a toothpick comes out clean. The tops of the muffins should be golden. 
  1. Allow to cool 5 minutes before transferring to a cooling rack.