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A blueberry protein muffin with a bite taken from it.
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4.48 from 36 votes

Blueberry Protein Muffins

These healthy blueberry protein muffins are soft, fluffy and packed with 7 grams of protein each! They're the perfect high protein snack or breakfast option to meal prep for the week.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast/Snack
Cuisine: American
Keyword: blueberry protein muffins, protein blueberry muffins
Servings: 9 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
  • 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.
    A woman's hand uses a whisk to stir the ingredients in a large mixing bowl used for blueberry protein muffins.
  • 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.
    A large mixing bowl of dry ingredients used for blueberry protein muffins.
  • Add the egg, greek yogurt, coconut sugar and vanilla to the bowl with the almond milk. Whisk to combine.
    A large mixing bowl of wet ingredients used for blueberry protein muffins.
  • Pour the wet ingredients into the dry ingredients and stir just until combined.
    Wet ingredients added to the dry ingredients for blueberry protein muffins.
  • 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.
    Frozen blueberries added to the batter used to make blueberry protein muffins.
  • Fill 9 muffin tins evenly with batter and top with additional blueberries, if desired.
    A woman's hand uses a cookie scoop to measure out the blueberry protein muffins in a muffin tin.
  • 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.
    Finished blueberry protein muffins in a muffin tin.

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

Serving: 1muffin | Calories: 138kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Cholesterol: 1mg | Sodium: 471mg | Potassium: 113mg | Fiber: 2g | Sugar: 8g