High Protein Blueberry Muffins



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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.

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.

4.41 from 32 votes

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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: blueberry muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. Hi, a few questions: could I just sub the whole wheat flour for all of the flour (both oat and almond) in the same quantities, or are other adjustments needed? Also, do you use nonfat Greek yogurt or a different type, and do other ingredients need adjustments depending on yogurt fat content? For the protein powder, do you use a plain unsweetened variety, and if any adjustments are needed if the protein powder has artificial or other sweeteners in it. Thanks for posting!

    1. Hey Abi, I haven’t tried this recipe with flour subs so I’m not sure how they would turn out. I typically use full fat Greek yogurt, but any kind will work. For the protein powder, I use Nuzest vanilla protein powder, but again any type will work and no need for adjustments!

  2. 5 stars
    hi:) i just made the muffins and used fresh blueberries. After 20 mins in the oven they seemed cooked through and the toothpick came out dry but it was abit moist when i ate it. Could this be due to the blueberries or greek yogurt?

    1. How long did you let them sit before eating one? Maybe it needed more time to rest or just a few more minutes in the oven! Cook times always vary depending on your oven. 🙂

    1. Hi Kayla – I have not tested this recipe with oat milk so I am not sure how it would turn out. I don’t think there should be a problem though. If you give it a try, I’d love to know how these turn out for you.

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