Soft, fluffy Blueberry Protein Biscuits made with Greek yogurt, fresh lemon zest, and juicy blueberries for a high protein breakfast addition or snack.
One of the most popular recipes on my blog are my Savory Breakfast Protein Biscuits, and after making many different variations of them, I thought it was finally time to make a sweeter version... leading to these Blueberry Protein Biscuits! They're soft, fluffy, packed with juicy blueberries, and have the best fresh lemon flavor in every bite.
As a dietitian, I love having balanced breakfasts and snacks prepped ahead for busy mornings, so any recipe that freezes well instantly becomes a staple in my routine. Recipes like my Healthy Breakfast Muffins and my Protein Waffles are always in rotation, so I was very excited to add another sweet option like these blueberry biscuits to the list. They're easy to batch prep, freezer-friendly, and perfect with a coffee on slow mornings or grabbed quickly on the way out the door.
Why This Recipe Is Dietitian Approved
- Higher protein breakfast addition. Greek yogurt and protein powder add a boost of protein to make these biscuits more satisfying than traditional biscuits.
- Soft and fluffy. Greek yogurt keeps these biscuits moist, tender, and perfectly fluffy.
- Great for meal prep. These biscuits store and freeze well for easy breakfasts and snacks throughout the week.
Blueberry Protein Biscuits Recipe
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Greek yogurt | Any fat percentage works great, but make sure it's thick (Skyr will work as well) this is what creates that perfect moist, tender texture while adding a boost of protein to make these biscuits more satisfying. |
| Milk | Any milk of choice works great here (I recommend dairy milk or soy milk for a protein boost). |
| Vanilla extract | For flavor! Natural or artificial vanilla extract can both be used. |
| Honey | Our sweetener of choice. Maple syrup also works as a great substitute if you prefer! |
| Lemon zest | The secret ingredient! Zesting two full lemons gives these biscuits a bright, fresh flavor throughout every bite. A microplane or fine grater works best. |
| All-purpose flour | The base of the biscuit. Measure by spooning into your measuring cup and leveling off for the most accurate results. |
| Ground flax seed | Adds a boost of fiber, and helps bind the biscuits together. Make sure it's ground (not whole) so your body can actually absorb all the nutrients! |
| Vanilla protein powder | A boost of protein while also adding in some sweetness! The vanilla pairs perfectly with the lemon and blueberry. Any brand you love will work here but my favorites are either: Nuzest one or Perfect Sports for a whey option. |
| Fresh blueberries | Juicy pockets of flavor in every bite! I do recommend using fresh blueberries in this recipe. |
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper or a silicone map.
- In a large mixing bowl, whisk together yogurt, eggs, milk, vanilla extract, honey and lemon zest.
- In another medium bowl, sift the flour, ground flaxseed, baking powder, salt and protein powder.
- Whisk the dry ingredients into the wet ingredients until just combined. (the batter will be THICK).
- Use a spatula to mix in the blueberries,only mix the batter about 5-8 times.
- Use a 3 tablespoon cookie scoop to drop the dough onto a prepared baking sheet. I use 2x a large cookie scoop (totalling about 6 tbsp) per biscuit. Gently shape the dough to form a biscuit shape (it will be sticky).
- Bake at 400F for about 5 minutes, decrease the temperature to 350F for 18-20 minutes (leaving the oven door CLOSED to avoid the heat escaping).
- To make the drizzle- in a small bowl, whisk together the powdered sugar and lemon juice.
- When the tops are browned, remove the biscuits from the oven and let them cool.
- Once cool, drizzle with the optional glaze.
Substitutions and Variations
Gluten-free: For a gluten free version I recommend using a 1:1 flour of choice (such as Bob's Red Mill). I have not tested this recipe using alternatives such as oat or almond flour, however if you decide to try please let me know how it goes. White whole wheat or pastry flour will also work great for a fiber boost!
Dairy-free: Unfortunately I do not recommend making this recipe dairy free at this time. I have not found a thick enough dairy free yogurt option to work in these, however if you find one please let me know!
To make nut-free: This recipe is naturally nut free!
Some swaps you can make for these blueberry biscuits:
Protein powder: I do recommend leaving the protein powder in this recipe for the additional protein, however if you prefer to leave it out you can replace it with additional flax seed or flour!
Blueberries: Get creative with the mix-ins as long as the mix in isn't adding additional moisture you can add anything you like- ie. white chocolate, dark chocolate, raspberries, cinnamon etc.
Flax seed: can be replaced with an additional ¼ cup of flour!
Equipment
Storage
These blueberry biscuits can be stored in an airtight container in the fridge for up to 5-6 days! You can eat them straight out of the fridge, microwave them or slice them in half and air fry them for a little toasted interior.
You can also freeze these biscuits once baked (I don't recommend freezing the dough) by separating them with parchment paper and storing in a freezer safe bag or container for up to 3 months. Defrost by placing the fridge overnight.
Top Tips for Success
This dough can get messy to work with, for ease I recommend using a cookie scoop to scoop the batter onto a prepared baking sheet, this results in the smallest mess and evenly sized biscuits!
DO NOT open the oven between the changing oven temperature, this is essential to ensure the heat does not escape which would cause the biscuits to fall.
Avoid overmixing the batter to get the lightest and fluffiest biscuits possible!
Frequently Asked Questions
You can replace the protein powder with additional flour or flax seed however I do recommend against it as it will lower the overall protein content of these biscuits!
Yes of course! I have included the baking instructions at the bottom of the recipe card.
More Staple Baked Goodies
If you liked these blueberry biscuits, try these recipes:
- Healthy Lemon Drizzle Muffins
- Blueberry Greek Yogurt Muffins
- Lemon and Blackberry Baked Oatmeal Cups
- Blueberry Cottage Cheese Muffins
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these protein biscuits, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Blueberry Protein Biscuits
Ingredients
- 1 ¾ cup plain Greek yogurt (any fat percentage will work)
- 2 eggs
- ¼ cup milk
- 2 teaspoon vanilla extract
- 2 tablespoon honey
- 2 lemons (just the zest)
- 2 cups all purpose flour
- ⅓ cup ground flax seed
- 2 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup vanilla protein powder
- 1 cup fresh blueberries
For the glaze:
- ⅓ cup powdered sugar
- 1 tablespoon lemon juice (juice of ½ a lemon)
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper or a silicone map.
- In a large mixing bowl, whisk together yogurt, eggs, milk, vanilla extract, honey and lemon zest.
- In another medium bowl, sift the flour, ground flaxseed, baking powder, salt and protein powder.
- Whisk the dry ingredients into the wet ingredients until just combined. (the batter will be THICK).
- Use a spatula to mix in the blueberries,only mix the batter about 5-8 times- avoid overmixing the batter!! Overmixing the batter will result in dense, flat biscuits.
- Use a 3 tablespoon cookie scoop to drop the dough onto a prepared baking sheet. I use 2x a large cookie scoop (totalling about 6 tbsp) per biscuit. Gently shape the dough to form a biscuit shape (it will be sticky).
- Bake at 400F for about 5 minutes, decrease the temperature to 350F for 18-20 minutes (leaving the oven door CLOSED to avoid the heat escaping).
- To make the drizzle- in a small bowl, whisk together the powdered sugar and lemon juice.
- When the tops are browned, remove the biscuits from the oven and let them cool.
- Once cool, drizzle with the optional glaze.
Nicole Addison says
The NEWEST addition to our protein breakfast options- these were inspired by my protein biscuits (if you haven't yet tried them this is your sign)- but this one is for the sweet lovers- enjoy!!