Blueberry Banana Protein Muffins

Absolutely dreamy, bakery-soft, and bursting with juicy berries, these Blueberry Banana Protein Muffins are the very best way to jumpstart your morning.

Moist banana, sweet-tart blueberries, and a gentle vanilla-cinnamon aroma make every bite satisfying, while a smart boost of protein keeps you full and energized.

This is a must-try for busy mornings and meal prep. The batter comes together in one bowl, they bake in 20 minutes, and they freeze like a dream. Perfect for school snacks, post-workout fuel, or your 3 p.m. pick-me-up.

Inspired by the wholesome muffins my mom made growing up, these are the upgraded, protein-packed version I make every week.

Why You'll Love This Recipe

• Power up your morning with 10g protein per muffin that actually tastes like a treat.
• Meal prep friendly so you can bake once and eat well all week.
• Moist and tender without feeling heavy, thanks to banana, yogurt, and just the right amount of oil.
• Naturally sweetened with banana and honey, yet still bakery delicious.
• Flexible and forgiving with options for frozen berries, plant-based protein, and gluten-free swaps.

Key Ingredients for Blueberry Banana Protein Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Ripe Bananas

Bananas bring natural sweetness, moisture, and that classic banana bread flavor that keeps these muffins tender. Choose bananas with lots of brown speckles for maximum sweetness and mash until mostly smooth. If your bananas are just yellow, microwave them for 30 to 40 seconds to soften and sweeten. You can swap with canned pumpkin for a different vibe, but you will need an extra tablespoon or two of sweetener since pumpkin is less sweet.

Blueberries

Blueberries add juicy pops and a bright, fruity tang that balances the protein-rich crumb. Fresh or frozen both work great. If using frozen, do not thaw and toss them with a teaspoon of flour to prevent sinking and purple streaking. Raspberries or diced strawberries are lovely swaps, though they will be a bit softer and more tart.

Protein Powder

Protein powder boosts satiety and structure without drying the muffins. A neutral or vanilla whey protein bakes up light and fluffy. A good plant-based protein works too, but it can absorb more moisture, so add 1 to 2 tablespoons extra yogurt or a splash of milk if the batter seems thick. Avoid collagen for this recipe since it will not provide the same structure.

Greek Yogurt

Greek yogurt keeps the crumb moist and tender while adding more protein and a slight tang. Use plain 2 percent or whole milk yogurt for the best texture. Dairy-free yogurt works if you need it, but choose a thicker style and add a pinch more baking powder to help lift.

White Whole Wheat Flour

White whole wheat flour gives wholesome body with a lighter taste than traditional whole wheat. It bakes up soft and not dense. All-purpose flour is a perfectly fine substitute for a slightly lighter crumb. For gluten-free, use a 1-to-1 gluten-free baking blend and verify your protein powder is gluten-free.

Instructions for Blueberry Banana Protein Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep the Pan

Heat your oven to 350°F and line a 12-cup muffin tin with paper liners. Lightly mist the liners with cooking spray for easy release.

Mix the Wet Ingredients

In a large bowl, whisk the mashed bananas, eggs, Greek yogurt, honey, oil, and vanilla until smooth and glossy. This creates a stable, moisture-rich base so your muffins stay tender.

Whisk the Dry Ingredients

In a separate bowl, whisk the flour, protein powder, baking powder, baking soda, cinnamon, and salt until evenly combined. This prevents pockets of protein powder and helps the muffins rise evenly.

Combine Wet and Dry

Pour the dry ingredients into the wet. Gently fold with a spatula until just combined. The batter should be thick but scoopable. If it feels very stiff, add 1 to 2 tablespoons milk or water.

Fold in the Blueberries

Sprinkle the blueberries over the batter and fold just a few times to distribute. Overmixing can crush the berries and toughen the crumb.

Portion and Top

Divide the batter evenly among the muffin cups, filling each about 3/4 full. If using, sprinkle the tops with turbinado sugar for a bakery-style crunch.

Bake to Perfection

Bake for 18 to 22 minutes, rotating the pan once halfway, until the muffins are domed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Blueberry pockets may look a bit wet and that is fine.

Cool Before Enjoying

Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely. This sets the structure so the muffins stay fluffy and do not collapse.

Recipe Variations

Gluten-Free Friendly

Use a 1-to-1 gluten-free baking flour blend in place of the white whole wheat flour and confirm your protein powder is certified gluten-free. Add 1 extra tablespoon yogurt if the batter seems thick. Bake time may be 1 to 2 minutes longer.

Dairy-Free and Plant-Based

Swap Greek yogurt for a thick dairy-free yogurt and use a plant-based protein powder. Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rest 10 minutes). The crumb will be slightly more tender.

Lemon Zest Blueberry

Add 1 to 2 teaspoons fresh lemon zest and 1 tablespoon lemon juice to the wet ingredients. The citrus brightens the banana and makes the blueberries pop.

Oatmeal Muffin Twist

Replace 1/2 cup of the flour with finely ground oat flour and sprinkle the tops with a tablespoon of rolled oats before baking for a cozy, wholesome texture.

Chocolate Chip Swirl

Stir in 1/3 cup mini dark chocolate chips with the blueberries. The chocolate-banana-blueberry combo is decadent without going overboard.

Serving Suggestions

Make it a complete breakfast with a scoop of Greek yogurt or cottage cheese and a handful of almonds. For a coffee shop moment at home, serve warm with a pat of salted butter or a swipe of almond butter. Garnish with extra fresh blueberries and a few banana slices.

Storage and Reheating

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keep up to 5 days. Place a paper towel in the container to absorb moisture.
• Freeze: Wrap each muffin individually, place in a freezer bag, and freeze up to 3 months. Thaw overnight in the fridge or at room temp for 1 hour.
• Reheat: Microwave 10 to 15 seconds from room temp or 25 to 35 seconds from chilled. For a just-baked feel, warm in a 300°F oven for 5 to 8 minutes.

Frequently Asked Questions About Blueberry Banana Protein Muffins (FAQ)

Q: Can I use frozen blueberries in these muffins?
A: Yes. Use them straight from the freezer and do not thaw. Toss with 1 teaspoon flour to reduce streaking and prevent sinking.

Q: What type of protein powder works best for baking?
A: A neutral or vanilla whey isolate or blend bakes up soft and moist. Plant-based protein works too, but it absorbs more liquid, so add 1 to 2 tablespoons extra yogurt or a splash of milk if the batter is very thick.

Q: How do I keep protein muffins from getting dry or rubbery?
A: Do not overmix, measure flour correctly by fluffing and leveling, and bake just until a toothpick comes out clean. Greek yogurt and ripe bananas also help keep them tender.

Q: Can I make these muffins gluten-free?
A: Yes. Use a 1-to-1 gluten-free baking blend and verify your protein powder is gluten-free. Check doneness at 19 minutes and add a minute or two if needed.

These Blueberry Banana Protein Muffins are soft, satisfying, and ready to fuel your day. Give them a bake, then drop a comment and rating to let me know how they turned out and which variation you tried.