Blueberry Muffin Protein Squares

These Blueberry Muffin Protein Squares are a wholesome snack that’s perfect for busy mornings, workout refueling, or a quick energy boost during the day. Soft and moist with bursts of real blueberries, Greek yogurt, and vanilla protein powder, they offer a satisfying treat without the guilt of processed ingredients.

I first made these during a hectic week when I needed a grab-and-go snack that was both tasty and nourishing. Now they’re a staple in my routine, and the whole family enjoys them as an afternoon pick-me-up.

Ingredients

• Rolled oats: blended into oat flour to create a light and tender crumb
• Vanilla protein powder: adds protein and a pleasant flavor, whey works best for texture
• Baking powder: to help the squares rise and stay fluffy
• Cinnamon: for warm aroma and subtle spice, choose fresh ground if possible
• Salt: to enhance overall flavor and balance sweetness
• Large eggs: provide structure and moisture, use room temperature for better mixing
• Unsweetened applesauce or ripe mashed banana: for natural sweetness and moistness
• Honey or maple syrup: for gentle sweetness without processed sugars
• Greek yogurt: plain or vanilla, adds protein and keeps the squares soft
• Vanilla extract: for extra depth of flavor, high quality vanilla makes a difference
• Fresh or frozen blueberries: add bursts of juicy fruit, use frozen straight from the freezer to avoid bleeding

Step-by-Step Instructions

Sift the Oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius and line an 8 by 8-inch baking dish with parchment paper to prevent sticking and ensure easy removal.

Create the Oat Flour:

Place rolled oats in a blender or food processor and blend until they reach a fine, powdery consistency. This homemade flour helps maintain a soft texture.

Combine Dry Ingredients:

In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and salt. Make sure everything is evenly mixed for consistent rising and flavor.

Whisk Wet Ingredients:

In a separate bowl, beat together eggs, applesauce or mashed banana, honey or maple syrup, Greek yogurt, and vanilla extract until smooth and fully combined.

Bring It Together:

Pour the wet ingredients into the dry ingredients and stir gently just until everything is moistened. Avoid overmixing as this can lead to tougher squares.

Fold in Blueberries:

Carefully fold in the blueberries using a spatula to keep them intact and prevent the batter from turning purple.

Spread and Bake:

Transfer the batter to your prepared pan and spread it evenly to ensure uniform baking. Place it in the oven and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.

Cool and Slice:

Let the baked squares cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Use a sharp knife to cut into 9 or 12 squares depending on the portion size you prefer.

Bookmark

The burst of fresh blueberries is always a highlight for me. One weekend, I packed these squares for a family hike, and they were devoured quickly while giving us the perfect energy boost. The combination of soft texture and juicy berries makes this recipe truly special.

Storage Tips

Store the squares in an airtight container in the refrigerator for up to five days. Place parchment or wax paper between layers to prevent sticking. For longer storage, wrap individual squares in parchment and freeze in a sealed container for up to two months. Thaw overnight in the fridge before eating.

Ingredient Substitutions

Feel free to swap applesauce with mashed banana if you want extra natural sweetness. Greek yogurt can be replaced with dairy-free options like coconut or almond milk yogurt. For protein powder, whey isolate is preferred for texture but plant-based powders work if adjusted with extra moisture. You can also try different fruits such as raspberries or chopped strawberries for variety.

Serving Suggestions

Enjoy these protein squares with a cup of coffee or tea for breakfast. They pair wonderfully with a bowl of Greek yogurt or a fresh fruit smoothie for a nutrient-packed meal. For an added protein boost, serve alongside cottage cheese or a hard-boiled egg. Warm them slightly and spread with almond butter for a cozy snack.

Pro Tips

Use room temperature ingredients for better integration and rise. Be gentle folding in the blueberries to keep their shape and prevent coloration of the batter. Allow the bars to cool completely before slicing to maintain clean edges and firm texture.

Common Recipe Questions

→ Can I use frozen blueberries?

Yes, use them directly from the freezer to avoid excess moisture and prevent the batter from turning purple or soggy. Avoid thawing beforehand.

→ What’s the best protein powder for baking?

Whey protein isolate works best for a soft texture and balanced moisture. Plant-based powders may require extra liquid adjustments to avoid dryness.

→ Are these bars gluten-free?

They can be if you use certified gluten-free oats. Always verify packaging to ensure safety for gluten-sensitive diets.

→ Can I substitute the applesauce?

Yes, mashed banana works well for natural sweetness, or pumpkin puree can be used for a milder flavor. Adjust sweeteners as needed.

→ How should I store and reheat these squares?

Store in an airtight container in the fridge for up to five days with parchment paper between layers. Reheat gently in an oven or microwave for best texture.

→ Why might my bars turn out dry or dense?

Overbaking, overmixing, or using a protein powder that absorbs excess liquid are common causes. Adding a bit more yogurt or milk can help keep them moist.