High Protein Blueberry Muffins
Published Mar 22, 2020, Updated Oct 23, 2023
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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.
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
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).
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!
More Protein-Packed Recipes
- Protein Balls
- Butternut Squash Protein Pancakes
- Oatmeal Raisin Protein Cookies
- Chocolate Protein Muffins
- Blueberry Protein Pancakes
- Strawberry Protein Muffins
- Peanut Butter Chocolate Protein Bars
- Protein Banana Bread
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.
High Protein Blueberry Muffins
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.