Blueberry Protein Muffins
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These blueberry protein muffins are perfectly fluffy and packed with 7 grams of protein each! They’re such a great snack or breakfast option to meal prep for the week.
If you know me, you know I love a good protein-packed baked good (hello, protein banana bread and protein baked oatmeal!). These blueberry protein muffins are the latest addition to my collection, and they’re so good. They’ve got everything you want in a muffin—fluffy texture, juicy bursts of blueberries, and just the right amount of sweetness—plus an extra boost of protein to keep you full and satisfied.
Want more high protein breakfasts? Try my protein waffles, protein Pancakes and these egg muffins.
Table of Contents
Why I Love These Muffins
- Protein-packed – Each muffin packs 7 grams of protein!
- Low-sugar – This recipe calls for only 1/4 cup coconut sugar in the entire batch so each muffin only has 8 grams of sugar, which is way less than a bakery-style blueberry muffin.
- Portable – These muffins are easy to eat with your hands on the go. Bonus, silicone muffin cups double as a baking, storage and transportation vessel.
Ingredients Needed
- unsweetened almond milk – we’re making our own dairy-free “buttermilk” by mixing apple cider vinegar with almond milk, which helps to achieve a light and fluffy crumb.
- apple cider vinegar – I recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
- oat flour and almond flour – to make these muffins gluten-free I went with a combo of oat flour and almond flour.
- plant-based vanilla protein powder – you’ll need a plant-based vanilla protein powder for this recipe. I’ve tested it with Sun Warrior and Nuzest and I highly recommend one of these brands. You can use my code eatingbirdfood for 15% off your Nuzest order.
- egg – you can use 3 Tablespoons of egg whites or 1 regular egg for this recipe.
- plain Greek yogurt – instead of oil we’re using yogurt to add moistness to these muffins. I recommend using full-fat Greek yogurt, but 2% will also work.
- coconut sugar – we’re only using 1/4 cup for the whole batch! I wouldn’t recommend swapping this with a liquid sweetener like maple syrup as the muffins will turn out too wet.
- fresh blueberries – the star of the show, providing bursts of juicy sweetness. If you only have frozen blueberries on hand, feel free to use those instead. And no need to thaw them!
Find the full ingredient list with measurements in the recipe card below.
Recipe Variations
- Swap the blueberries: Feel free to swap the blueberries with another fruit instead. I bet raspberries, blackberries or diced strawberries would all be delicious. If you want to skip the fruit all together, chocolate chips or chopped nuts would be a great mix-in.
- Use a different protein powder: Want to make chocolate blueberry protein muffins? Use chocolate protein powder instead of vanilla!
- Vegan: Use a vegan yogurt and, I haven’t tested it, but I bet you could swap the egg for one flaxseed egg. Just note, that this will change the protein content of the muffins. Let me know if you try it!
- Low-sugar: Swap the coconut sugar for a monk fruit sugar.
- Nut-free: For those with nut allergies, you can use a different dairy free milk option and try swapping the almond flour for more oat flour. I haven’t tried it, so I’m not 100% sure if the texture will be different, but let me know if you try it.
How to Make Blueberry Protein Muffins
Step 1: Whisk together the almond milk and apple cider vinegar in a medium mixing bowl. Let it sit for 5-10 minutes, then add your egg (or egg whites), yogurt, coconut sugar and vanilla and whisk until smooth.
Step 2: In a large mixing bowl, add the oat flour, almond flour, protein powder, baking powder, baking soda, salt and cinnamon. Mix to combine.
Step 3: Add the wet ingredients to the dry ingredients and stir until just combined.
Step 4: Toss the blueberries with 1 Tablespoon of oat flour in small bowl. Then add them to batter and gently stir.
Step 5: Evenly pour the batter into 9 muffin tins. Top with additional fresh blueberries.
Step 6: Bake for 18-20 minutes, until a toothpick comes out clean. Let cool and enjoy!
Brittany’s Tips
- Use the right protein powder: This recipe has only been tested with plant-based protein powders, so that’s what I’d recommend using. Don’t use whey protein powder as it doesn’t soak up as much liquid and will change the consistency of the muffins.
- Use muffin liners: If using muffin liners I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking. If using paper ones, you might want to spray them with non-stick spray otherwise the muffins could stick.
- Don’t forget to toss the berries: Tossing the blueberries in some oat flour before adding to the batter helps prevent them from sinking to the bottom of the muffins during baking.
How to Store Blueberry Protein Muffins
At room temperature: Store in an airtight container on the counter for up to 2 days.
In the fridge: These muffins will stay fresh for up to 5 days when refrigerated in an airtight container.
In the freezer: Let the muffins cool completely, then transfer them to a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight.
Frequently Asked Questions
Yes! Frozen blueberries will work in this recipe. There’s no need to thaw them, just make sure you’re mixing them into the batter when still frozen otherwise excess liquid will get into the mixture causing them to be too wet. If your berries are already thawed, drain them well before tossing in flour and adding to the mixture.
These muffins were specifically created with the protein powder, so I wouldn’t recommend substituting it. If you’re looking for a blueberry muffin recipe that doesn’t have protein powder I would try these vegan blueberry muffins or blueberry yogurt muffins instead.
More Protein-Packed Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Blueberry Protein Muffins
Ingredients
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 ¼ cups + 1 Tablespoon oat flour
- ¼ cup almond flour
- ¼ cup plant-based vanilla protein powder, I used Sun Warrior
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 Tablespoons egg whites, or 1 egg
- ⅓ cup plain full fat Greek yogurt
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- ¾ cup fresh blueberries, plus more for topping
Instructions
- Preheat the oven to 375° F and spray 9 cups of your muffin tin with non-stick cooking spray, or use paper liners that are sprayed with cooking spray.
- Add almond milk and apple cider vinegar to a medium mixing bowl and whisk to combine. Set aside.
- Add 1 ¼ cup oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon and salt to a large mixing bowl and stir to combine.
- Add the egg, greek yogurt, coconut sugar and vanilla to the bowl with the almond milk. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- In a separate small bowl toss the blueberries in 1 Tablespoon of oat flour then add the blueberries to the batter and gently mix to evenly distribute.
- Fill 9 muffin tins evenly with batter and top with additional blueberries, if desired.
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let muffins cool for about 5 minutes before removing to cool completely on a cooling rack.
Notes
- Dairy-free – Swap the Greek yogurt with a plant-based yogurt.
- Vegan – Use a vegan yogurt and I haven’t tested it, but I bet you could swap the egg for one flaxseed egg. Let me know if you try it!
- Low-sugar – Swap the coconut sugar for a monk fruit sugar.
- Nut-free – For those with nut allergies, you can use a different dairy-free milk option and try swapping the almond flour for more oat flour. I haven’t tried it, so I’m not 100% sure if the texture will be different, but let me know if you try it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Can I use almond flour instead of oat?
Hey Kathryn – you can definitely try it! I haven’t tried just almond flour, so I’m not sure how the muffins will turn out. Let me know if you do try the recipe with just almond flour and how they turn out. 🙂
I’m a retired man and new to baking. I’d make theseHigh Protein Blueberry almond Muffins, but I don’t know how to separate the egg whites. Don’t laugh .. I’m a guy!!
No worries! If you do a quick Google search, you’ll find a video to show you how to separate the egg white from the yolk. Another option is to buy liquid egg whites at the store. They’re in a carton in the egg section. Buying them in the carton makes it a bit easier and you don’t have to figure out what to do with the yolks. 🙂
If I wanted to make this dairy free what measurement of oil would I use in place of the greek yogurt?
Hey Kiana – If you want to keep this recipe dairy-free I would use dairy-free almond or coconut yogurt to replace the Greek yogurt.
I love these muffins- I’ve made them a few times; they make a great pre or post workout snack! Quick question though – my blueberries end up at the bottom and make them kinda soggy. Any tips or tricks to keep them more afloat? I’ve used both frozen and fresh.
Hi Becca! I’m so glad that you like this recipe. Here’s a quick tip I found to help with the blueberries sinking: try tossing them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated berries into the batter as the very last step before baking. Let me know if this helps!
I can’t find almond flour or meal in the UK (except for one bag for £15 or $22!) so can I use ground almonds instead, like the £2 bags from Tesco or Sainsbury’s? Thanks!
Hi Melissa. I think ground almonds should work! The texture just might be a bit dense. Let me know how they turn out. 🙂
Since it is food prep Sunday, I am going to make these for me and the hubs for some breakfasts this week. Thank you for all of the wonderful recipes!
Woo-hoo! Let me know how they turn out! 🙂
Such smart swaps and they look delish!
Oh yay! these would make the absolute perfect on-th-go breakfast. I LOVE muffins (esp. blueberry), but have realized the ones you buy at bakeries are probably one of the worst things you could have for breakfast – sugar upon sugar upon more sugar. Sounds like a blood sugar crash to me! Def going to give these a try 🙂
Definitely need to make these for my sweet tooth. Do you think I could make them without the sugar? Or would they taste weird? Currently on a sugar detox :-O
Hmm… I haven’t tried them without the sugar so I’m not 100% sure. If you decide to try it, let me know how they turn out! 🙂
These look delish! And thank you for listing some substitutions 🙂