Blueberry Zucchini Protein Muffins
These healthy Blueberry Zucchini Protein Muffins are a simple way to bring together fruit, vegetables, whole grains, fermented dairy, and extra protein in one easy bake. Grated zucchini keeps the muffins tender and moist, while blueberries add natural sweetness and bursts of fresh flavor. A combination of all-purpose and whole wheat flour gives them structure without making them heavy, and plain whey protein powder adds a little more staying power.
Kefir helps keep the crumb soft while also bringing a slight tang that balances the sweetness of the maple syrup and blueberries. The result is a muffin that feels wholesome but still tastes like something you actually want to eat.
They work especially well for breakfast, an afternoon snack, or a convenient grab-and-go option when the day gets busy. Because they freeze well, they are also an easy recipe to make ahead and keep on hand for mornings when there is not much time to cook.
Serve them as they are, or pair one with Greek yogurt, cottage cheese, eggs, or nut butter if you want a more substantial breakfast. They are also a useful way to enjoy zucchini beyond the usual savory dishes, especially when gardens and farmers’ markets are overflowing with it.
Blueberry Zucchini Protein Muffins
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup plain whey protein powder
- 1 tsp baking powder
- ½ tspbaking soda
- ½ tsp ground cinnamon
- ½ tsp fine salt
- 2 large eggs
- ½ cup plain kefir
- ⅓ cup maple syrup
- ⅓ cup neutral oil or melted butter
- 1 tsp vanilla extract
- 1½ cups coarsely grated zucchini, lightly squeezed
- 1 cup fresh or frozen blueberries
- 1 tbsp all-purpose flour, for coating the blueberries
- 2 tbsp coarse sugar, optional, for topping
Instructions
- Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, whey protein powder, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk the eggs, kefir, maple syrup, oil, and vanilla until smooth.
- Fold the grated zucchini into the wet mixture.
- Add the dry ingredients and gently fold just until only a few streaks of flour remain. Avoid overmixing, since whey protein can make muffins firm when worked too much.
- Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter. The batter will be fairly thick but scoopable.
- Divide the batter evenly among the muffin cups. Sprinkle with coarse sugar, if using.
- Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the center comes out without wet batter. A little blueberry juice is fine.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Notes
- Lightly squeeze the zucchini, but do not wring it completely dry. A little moisture helps counter the drying effect of the protein powder.
- Plain whey protein powders vary considerably. When the batter seems unusually stiff, fold in another 1–2 tablespoons kefir.
- Fresh blueberries work best, but frozen berries may be used without thawing. Add them directly to the batter and expect the muffins to need an additional minute or two in the oven.
- Store covered at room temperature for one day or refrigerate for up to five days. The muffins also freeze well for up to three months.