Blueberry Muffin Protein Squares

These Blueberry Muffin Protein Squares are a wholesome snack that brings together the best of flavor, nutrition, and convenience. Soft and moist with bursts of real blueberries, they use Greek yogurt and vanilla protein powder to deliver a satisfying protein boost. Perfect for a quick breakfast, post-workout refuel, or an afternoon treat, they offer a balanced option that beats typical store-bought bars in both health benefits and taste.

I started making these during a busy training season when I needed quick snacks that actually fueled me. Now they are a regular request from my family and friends who want something tasty and nourishing on the go.

Ingredients

• Rolled oats: blended into oat flour, creates a light, tender crumb. Look for gluten-free oats if needed
• Vanilla protein powder: delivers protein and mild sweetness, whey isolate works best for texture
• Baking powder: helps the squares rise just enough for soft bites
• Cinnamon: adds warm spice and depth to flavor
• Salt: enhances overall taste and balances sweetness
• Eggs: bind ingredients together and add richness. Use fresh for the best results
• Unsweetened applesauce or ripe mashed banana: naturally sweetens and keeps squares moist
• Honey or maple syrup: gentle natural sweetener that complements the berries
• Greek yogurt: adds creaminess and extra protein for a soft bite. Plain or vanilla both work well
• Vanilla extract: brightens flavor and enhances the muffin feel
• Fresh or frozen blueberries: for juicy bursts and antioxidants. Add frozen directly to help prevent color bleed

Step-by-Step Instructions

Preheat Oven and Prepare Pan:

Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8 by 8-inch baking dish with parchment paper to ensure easy removal and avoid sticking.

Make Oat Flour:

Place rolled oats into a blender or food processor. Blend until the oats become a fine powder resembling flour. This step is key for a tender texture and should not be skipped.

Mix Dry Ingredients:

In a large bowl, combine the oat flour, vanilla protein powder, baking powder, cinnamon, and salt. Stir these well so the leavening and spices distribute evenly throughout the batter.

Whisk Wet Ingredients:

In a separate bowl, whisk together the eggs, applesauce or mashed banana, honey or maple syrup, Greek yogurt, and vanilla extract. Mixing these first ensures a smooth, cohesive wet base.

Combine Wet and Dry:

Pour the wet ingredients into the dry bowl and gently stir until just combined. Avoid overmixing to keep the texture soft rather than tough.

Fold in Blueberries:

Carefully fold in the fresh or frozen blueberries. Do this gently to avoid smashing the berries and turning the batter purple or wet.

Spread Batter in Pan:

Transfer the batter evenly to the prepared baking dish. Use a spatula to smooth the top for even baking.

Bake:

Place the pan in the oven and bake for 25 to 30 minutes. The squares are done when a toothpick inserted in the center comes out clean.

Cool and Slice:

Allow the baked squares to cool in the pan for at least 10 minutes before transferring to a wire rack for complete cooling. Once cool, cut into 9 or 12 squares depending on your preferred portion size.

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My favorite ingredient is Greek yogurt because it brings moistness and richness without heaviness. One winter afternoon, baking these brought my whole family together in the kitchen as the smell of cinnamon and berries filled the air. It’s more than just a snack, it’s a little moment of comfort and nourishment.

Storage Tips

Store your squares in an airtight container in the fridge where they keep fresh for up to five days. For longer storage, wrap individual squares in parchment paper and freeze them in a freezer-safe bag. When you want to eat one, thaw overnight in the fridge or warm gently in the oven. Avoid reheating in the microwave from frozen to keep the texture just right.

Ingredient Substitutions

You can swap the applesauce with ripe mashed banana for extra natural sweetness and moisture. Greek yogurt can be replaced with coconut or almond yogurt to make these dairy-free. Use any flavored protein powder but reduce other sweeteners slightly to balance sweetness. Try walnut or almond pieces stirred in for crunch and healthy fats. Different berries like raspberries or chopped strawberries work beautifully instead of blueberries.

Serving Suggestions

Enjoy these squares with your morning coffee or tea for a quick breakfast. Pair with a bowl of Greek yogurt topped with granola for more protein and texture. Serve alongside a smoothie for a power-packed post-workout meal. Warm slightly and drizzle with almond butter or honey for extra flavor and richness.

Pro Tips

Use a hand mixer to blend wet ingredients fully for smooth texture and even baking. Let the squares cool completely before slicing to avoid crumbling and ensure clean cuts. Do not overmix the batter as it can lead to dense and rubbery squares; stir gently until just combined.

Commonly Asked Questions

→ Can I use frozen blueberries?

Yes, using frozen blueberries straight from the freezer helps maintain batter consistency and prevents excessive moisture that can make the squares soggy.

→ What protein powder works best?

Whey protein isolate blends smoothly, preserving a soft texture. For plant-based powders, slightly increase liquid ingredients to avoid dryness.

→ Are these squares gluten-free?

They can be gluten-free if you use certified gluten-free oats. Always verify packaging to ensure no gluten contamination.

→ Can I make them dairy-free?

Replace Greek yogurt with coconut or almond milk yogurts and choose a compatible plant-based protein powder for a dairy-free option.

→ How to avoid dense or dry bars?

Mix batter gently and only until combined to prevent toughness. Avoid overbaking and consider adding a bit extra yogurt or milk if batter feels thick.

→ Can I substitute applesauce?

Mashed banana or pumpkin puree are good alternatives, adjusting sweetener amounts to maintain natural sweetness balance.