Introduction

These Blueberry Protein Breakfast Pastries are a delicious and healthy way to start your day. Packed with protein and bursting with fresh blueberries, they make a perfect grab-and-go breakfast or snack. Light, fluffy, and easy to prepare, they’ll quickly become a morning favorite.

A white bowl lined with crumpled brown parchment paper holds five golden-brown muffins studded with dark blue blueberries and pieces of red strawberries, showing a moist and slightly crispy texture on top; nestled among the muffins are a small white bowl filled with fresh plump blueberries and scattered fresh red raspberries and strawberries with green leaves. The bowl sits on a white marbled texture with a gray and white striped cloth partially visible at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 cup nonfat Greek vanilla-flavored yogurt*
1 cup Kodiak pancake mix, or another favorite pancake mix**
2 teaspoons baking powder
½ teaspoon kosher salt
1 ½ cups blueberries, fresh or frozen (mixed berries work too—just ensure they’re small pieces)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and mist the parchment with nonstick oil spray for easy cleanup.
Step 2: In a medium bowl, beat the eggs until frothy. Add the Greek yogurt and whisk until smooth.
Step 3: Sprinkle the pancake flour evenly over the wet mixture. Add the baking powder and kosher salt on top of the flour, then lightly mix these dry ingredients into the flour before stirring everything together until just combined.
Step 4: Gently fold in the blueberries, being careful not to overmix to keep the batter light and airy.
Step 5: Spray a ⅓ cup measuring scoop with nonstick spray to prevent sticking. Use it to drop equal portions of batter onto the prepared baking sheet. For a pretty finish, press a few extra blueberries on top of each pastry.
Step 6: Bake for 20 minutes, or until the tops are lightly golden brown and the centers are just slightly jiggly.
Step 7: Remove from the oven and allow the pastries to cool completely on the baking sheet for about 30 minutes. This resting time helps them firm up perfectly and reduces sticking.

Tips & Variations

Use thicker Greek yogurt for the best texture; if using plain yogurt, add a drizzle of maple syrup and a dash of vanilla extract for sweetness and flavor.
Any standard pancake mix works well; you can also experiment with whole wheat or gluten-free flours if desired.
Try mixing in other small berries like raspberries or blackberries for a berry medley.
To add extra protein, mix in a scoop of your favorite protein powder, adjusting dry ingredient amounts as needed.

Storage

Store these pastries in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in the oven at 350°F for 5–7 minutes or microwave for about 20 seconds until heated through. They also freeze well—wrap individually and store in a freezer bag for up to 2 months; thaw before reheating.

How to Serve

A white bowl lined with crinkled light brown parchment paper holds five golden-brown muffins with visible blueberries and chunks of strawberry embedded throughout, creating a mix of dark blue and red spots on the warm yellow surface. Inside the bowl, at the back center, a small white bowl packed with plump, dark blue blueberries adds contrast. Around the muffins and small bowl are a few bright red raspberries and two large fresh strawberries with green leaves on the right side. The setup is placed on a white marbled surface with a gray and white striped cloth partially visible at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries without thawing, but be gentle when folding them in to avoid turning the batter purple. Using fresh or frozen berries works equally well.

What can I substitute for the pancake mix?

You can swap pancake mix for all-purpose flour or whole wheat flour, but you may need to adjust the baking powder amount to ensure the pastries rise properly. Adding about 1 teaspoon of baking powder per cup of flour usually works well.