A warm blueberry muffin topped with buttery cinnamon streusel just feels like pure comfort but this version has a nourishing twist. These Protein Blueberry Streusel Muffins are soft, fluffy, perfectly sweet, and packed with simple, wholesome ingredients you can feel good about. They’re the kind of breakfast or snack that tastes bakery-style, but is made right at home with better-for-you swaps.
I love adding vanilla protein powder to baked goods because it gives you that extra boost without changing the texture or flavor. Combined with creamy Greek yogurt and heart-healthy avocado oil, these muffins stay incredibly moist while offering more balance than your typical sugar-loaded coffee shop muffin. The blueberries add natural sweetness and little bursts of juicy flavor in every bite.
And let’s talk about the streusel. That cinnamon-sugar crumble on top takes these to the next level. It bakes into a golden, slightly crisp topping that contrasts perfectly with the tender muffin underneath. Whether you’re meal prepping for the week, serving brunch, or just want a cozy afternoon treat, these protein blueberry streusel muffins are one you’ll make on repeat.
Blueberry Streusel Protein Muffins
Ingredients
- 2 Eggs
- 2/3 cup Neutral Oil (I used Avocado Oil, you can use coconut oil as well)
- 1 cup Greek Yogurt
- 1/3 cup Milk
- 2 tsp Vanilla Extract
- 1/2 cup Sugar
- 2 1/4 cup Flour
- 1/4 cup Vanilla Protein Powder (My favorite brand is Just Ingredients)
- 1 tbsp Baking Powder
- 1 cup Blueberries
For the Streusel:
- 1/2 cup Flour
- 1/2 cup Sugar
- 2 tsp Cinnamon
- 1/4 cup Butter (melted)
Instructions
- Preheat the oven to 375°F/190°C. Line muffin pans with liners.
- In a large mixing bowl, whisk 2 eggs and 1 cup greek yogurt until smooth. Add 1/3 cup milk, 2 tsp vanilla extract, 2/3 cup oil. Whisk until fully combined.
- Add 1/2 cup sugar to the yogurt mixture and mix until incorporated.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup vanilla protein powder, and 1 tablespoon baking powder until well combined.
- Pour wet ingredients into the dry ingredients and mix until combined. Add in 1 cup of blueberries. Fold gently.
- In a small bowl to make the streusel topping combine 1/2 cup flour, 1/2 cup sugar, 2 tsp cinnamon, and melted 1/4 cup butter. Mix with a fork until clumps form.
- Evenly divide the batter among the muffin liners, filling each about three-quarters full. Top with a few extra blueberries, if desired.
- Sprinkle the streusel evenly over the tops of the muffins.
- Bake for 15–18 minutes, rotating the pan halfway through, until the muffins are set and lightly golden on top. Insert a toothpick into the center of a muffin if it comes out clean, they’re ready.