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

Brittany Mullins
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!
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 9 muffins
Calories 104 kcal

Ingredients
  

  • 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
  • cup plain Greek yogurt
  • 3 Tablespoons egg whites
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries

Instructions
 

  • Preheat the oven to 375° F.
  • Spray 9 cups of your muffin tin with non-stick cooking spray (I use coconut oil spray), or use paper liners.
  • Combine the almond milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
  • Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl.
  • Add the greek yogurt, egg whites and vanilla into the bowl with the almond milk. Stir to combine.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the blueberries.
  • Fill 9 wells of the muffin tin.
  • Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  • 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.

Notes

  • 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 or blender. Whole wheat flour will also work if you're not gluten-free.

Nutrition

Serving: 1muffinCalories: 104kcalCarbohydrates: 15gProtein: 5gFat: 3gFiber: 2gSugar: 7g
Keyword blueberry muffins
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Recipe Rating




    49 comments
    1. Kathleen
      May 3, 2021 AT 9:57 am

      5 stars
      Hi Brittany! Thank you so much for posting this yummy recipe! My husband and I loved these muffins. They taste delicious and keep us full all morning. I’ve been making them every week!

      1. Brittany Mullins
        May 3, 2021 AT 11:35 am

        Yay!! That makes me so happy to hear, Kathleen!! Thanks for the review. I really appreciate it!

    2. Alexie van den Bergh
      March 18, 2021 AT 11:00 am

      Brittany,
      I love your recipes! I refer my clients to your site frequently. Quick question about the recipe… My protein powder is unflavored, how much vanilla should I add to make up the difference? Thanks!

      1. Brittany Mullins
        March 19, 2021 AT 11:55 am

        Hey Alexie – I would maybe start with 1 tsp of vanilla. Let me know how these turn out for you if you try them!

    3. Cath
      February 8, 2021 AT 8:22 pm

      5 stars
      Just made those muffins and they’re super good, perfect snack!! The only change I made was to use 1 whole egg instead of 3 tbsp egg white. Love the texture and also they look super pretty! Thanks for the recipe!! xx

      1. Brittany Mullins
        February 10, 2021 AT 12:32 am

        So glad you loved these muffins, Catherine. Thanks for the review, I so appreciate it!

    4. Grace
      January 17, 2021 AT 10:44 am

      Hi, they smelled awesome while baking. But when I did the toothpick test, no matter how long I left them in the oven the bottom came out a bit gooey or more like jelly-ish mixed with bluberries. I wasn’t sure why. Any advise?

      1. Brittany Mullins
        January 17, 2021 AT 7:04 pm

        So sorry to hear that, Grace. Did you change anything about the recipe?

        1. Grace
          January 20, 2021 AT 10:38 am

          Hi Brittany!
          I used monkfruit sweetener instead of sugar.
          Can it be the reason it turned out differently?

          1. Brittany Mullins
            January 20, 2021 AT 11:57 am

            That could have been the issue. I haven’t tried these muffins with monkfruit so I can’t speak to how they’d turn out. Was that the only change you made?

            1. Grace
              January 20, 2021 AT 12:24 pm

              Oh I only used oat flour – I didn’t have almond flour nor the protein powder so I add that amount more with oat flour. sorry, I should have written all in the first commend!

              1. Brittany Mullins
                January 20, 2021 AT 7:33 pm

                No worries, it could have just been the combination of all the changes you made as to why the muffins didn’t turn out. I’m sorry they didn’t turn out though!!

    5. Paven
      June 8, 2020 AT 6:27 am

      5 stars
      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?

      1. Brittany Mullins
        June 8, 2020 AT 11:23 am

        Hey Paven! I’m so glad these muffins were a hit with your sister. I have these vegan blueberry muffins that are nut-free you could try. 🙂

Parchment paper lined with protein balls.

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