High Protein Blueberry Muffins

These healthy blueberry muffins are packed with good for you ingredients! They’re gluten-free, low in fat and sugar, high in protein and only 100 calories each!

Nothing says happy Sunday like a batch of freshly baked blueberry muffins. Am I right? Hopefully so because today I have a lovely little blueberry muffin recipe to share with ya.

Eight blueberry muffins on a cooling rack surrounded by blueberries.

When I say lovely, I mean it! These muffins studded with blueberries, loaded with flavor, perfectly moist and packed with good-for-you ingredients.

Healthy Muffin Swaps

  • oat flour, almond flour and protein powder instead of regular white flour
  • almond milk and apple cider vinegar instead of buttermilk
  • greek yogurt and egg whites instead of oil and eggs

Blueberry muffin with a bite taken out of it on a cooling rack.

And because of the swaps, these babies are low in sugar, low in fat, higher in protein, only about 100 calories a piece and way, way healthier than most bakery muffins (which are usually just cupcakes disguised as a breakfast food).

Six blueberry muffins on a cooling rack.

Taste-Tester Approved

Over the past few weeks I tested three different versions of these muffins and the one I’m sharing today is definitely the winner. It’s been taste-tested by a handful of people including Isaac’s Dad, Dan. Whenever I can get Dan to like my healthy baked goods I consider the recipe a win as he’s brutally honest and my toughest critic. For instance, one time after being asked how he liked the cookies I made, he told me they were okay, but I probably shouldn’t make them again. haha.

Don’t worry, these muffins are Dan approved! 🙂

If you can’t tell, I’m pretty excited about these portable, blueberry-filled gems. I have an inkling that you’re going to love them just as much as I do!

Hand holding two blueberry muffins and one had a bite taken out of it.

More Protein-Packed Recipes

If you make these high-protein blueberry muffins, be sure to leave a comment and star rating letting me know how they turned out! Your feedback is so helpful for the EBF team and other EBF readers.

Blueberry muffin with a bite taken out of it on a cooling rack. A few whole blueberry muffins are around the bitten muffin.

High Protein Blueberry Muffins

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 muffins


These healthy blueberry muffins are packed with good for you ingredients! They’re  gluten-free, low in fat and sugar, high in protein and only 100 calories each!


  • 1 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups oat flour
  • ¼ cup almond flour
  • ¼ cup vanilla protein powder
  • ¼ cup coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ⅓ cup plain Greek yogurt
  • 3 Tablespoons egg whites
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries


  1. Preheat the oven to 375° F.
  2. Spray 9 cups of your muffin tin with non-stick cooking spray (I use coconut oil spray), or use paper liners.
  3. Combine the almond milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
  4. Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl.
  5. Add the greek yogurt, egg whites and vanilla into the bowl with the almond milk. Stir to combine.
  6. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the blueberries.
  7. Fill 9 wells of the muffin tin.
  8. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  9. Let muffins cool before removing from tin and serving. Refrigerate leftovers in a covered container for up to one week. Eat cold or reheat in the toaster over before serving.


  • If you want to keep the recipe dairy-free, you can use dairy-free coconut or almond yogurt.
  • If you don’t have oat flour, you can make your own by grinding rolled oats in a food processor (affiliate link) or blender. Whole wheat flour will also work if you’re not gluten-free.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 104
  • Sugar: 7g
  • Fat: 3g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 5g

Keywords: blueberry muffins

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  1. I made these for my sister and she loves them. I’m just wondering I have a nut allergy so I can’t eat these – what could I use to replace the nuts in this recipe?

  2. Hi there!

    Could I replace coconut sugar with brown? And or could I double the vanilla protein powder to act as sugar to make sweeter ?

  3. Just made these and they are awesome and kid approved!! Great snack or breakfast! Thanks for the recipe!

    • Woot woot! That makes me so happy to hear, Beth. I’m so glad these muffins were a hit. Thanks for trying them and for coming back to leave a comment + star rating. It means the world to me. <3

  4. I plan to make this recipe today but I am confused by step 3 that mentions making a topping. The topping ingredients are not listed in the ingredients and the photo doesn’t show topping on the muffins. Can you help me out? Thanks!

    • Hi Julie! Thanks for catching that. This recipe used to have an almond and oat flour topping, but I removed it from the recipe when I retested it and took new photos. Of course I forgot to remove it from the instructions. Just fixed it! Let me know how the muffins turn out! 🙂

    • 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. 🙂

  5. 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. 🙂

  6. 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!

  7. 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!

  8. 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!

  9. 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 🙂

  10. These look great! I don’t have protein powder and haven’t ever used it before. Is there anything that can be substituted for the protein powder?

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