These healthy blueberry protein muffins are perfectly fluffy and packed with 7 grams of protein each! They’re such a great snack or breakfast option to meal prep for the week.
Want more high protein breakfasts? Try my protein waffles, protein Pancakes and these egg muffins.
Why I Love These Muffins
- Protein-packed – Each muffin packs 7 grams of protein!
- Low-sugar – This recipe calls for only 1/4 cup coconut sugar in the entire batch so each muffin only has 8 grams of sugar, which is way less than a bakery-style blueberry muffin.
- Portable – These muffins are easy to eat with your hands on the go. Bonus, silicone muffin cups double as a baking, storage and transportation vessel.
Ingredients Needed
- unsweetened almond milk – we’re making our own dairy-free “buttermilk” by mixing apple cider vinegar with almond milk, which helps to achieve a light and fluffy crumb.
- apple cider vinegar – I recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
- oat flour and almond flour – to make these muffins gluten-free I went with a combo of oat flour and almond flour.
- plant-based vanilla protein powder – you’ll need a plant-based vanilla protein powder for this recipe. I’ve tested it with Sun Warrior and Nuzest and I highly recommend one of these brands. You can use my code eatingbirdfood for 15% off your Nuzest order.
- baking powder and baking soda – leavening agents that help the muffins rise.
- salt – enhances the flavors of the other ingredients.
- cinnamon – the perfect warming spice that complements the blueberries nicely.
- egg – you can use 3 Tablespoons of egg whites or 1 regular egg for this recipe.
- plain Greek yogurt – instead of oil we’re using yogurt to add moistness to these muffins. I recommend using full-fat Greek yogurt, but 2% will also work.
- coconut sugar – we’re only using 1/4 cup for the whole batch! I wouldn’t recommend swapping this with a liquid sweetener like maple syrup as the muffins will turn out too wet.
- vanilla extract – the perfect flavor enhancer.
- fresh blueberries – the star of the show, providing bursts of juicy sweetness. If you only have frozen blueberries on hand, feel free to use those instead. And no need to thaw them!
Recipe Variations
- Swap the blueberries – Feel free to swap the blueberries with another fruit instead. I bet raspberries, blackberries or diced strawberries would all be delicious. If you want to skip the fruit all together, chocolate chips or chopped nuts would be a great mix-in.
- Use a different protein powder – Want to make chocolate blueberry protein muffins? Use chocolate protein powder instead of vanilla!
How to Make Blueberry Protein Muffins
Step 1: Whisk together the almond milk and apple cider vinegar in a medium mixing bowl. Let it sit for 5-10 minutes, then add your egg (or egg whites), yogurt, coconut sugar and vanilla and whisk until smooth and combined.
Step 2: In a large mixing bowl, add the oat flour, almond flour, protein powder, baking powder, baking soda, salt and cinnamon. Mix to combine.
Step 3: Add the wet ingredients to the dry ingredients and stir until just combined.
Step 4: Toss the blueberries with 1 Tablespoon of oat flour in small bowl. Then add them to batter and gently stir to combine.
Step 5: Evenly pour the batter into 9 muffin tins. Top with additional fresh blueberries and bake for 18-20 minutes, until a toothpick comes out clean. Let cool and enjoy!
Brittany’s Tips
- Use the right protein powder: This recipe has only been tested with plant-based protein powders, so that’s what I’d recommend using. Don’t use whey protein powder as it doesn’t soak up as much liquid and will change the consistency of the muffins.
- Use muffin liners: If using muffin liners I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking. If using paper ones, you might want to spray them with non-stick spray otherwise the muffins could stick.
- Don’t forget to toss the berries: Tossing the blueberries in some oat flour before adding to the batter helps prevent them from sinking to the bottom of the muffins during baking.
Dietary Substitutions
- 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. Just note, that this will change the protein content of the muffins. 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.
How to Store Blueberry Protein Muffins
- At room temperature: Store in an airtight container on the counter for up to 2 days.
- In the fridge: These muffins will stay fresh for up to 5 days when refrigerated in an airtight container.
- In the freezer: Let the muffins cool completely, then transfer them to a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight.
Frequently Asked Questions
Yes! Frozen blueberries will work in this recipe. There’s no need to thaw them, just make sure you’re mixing them into the batter when still frozen otherwise excess liquid will get into the mixture causing them to be too wet. If your berries are already thawed, drain them well before tossing in flour and adding to the mixture.
These muffins were specifically created with the protein powder, so I wouldn’t recommend substituting it. If you’re looking for a blueberry muffin recipe that doesn’t have protein powder I would try these vegan blueberry muffins or blueberry yogurt muffins instead.
More Protein-Packed Recipes
Be sure to check out all of my muffin recipes as well as the full collection of snack recipes!
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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.
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Add almond milk and apple cider vinegar to a medium mixing bowl and whisk to combine. Set aside.
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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.
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Add the egg, greek yogurt, coconut sugar and vanilla to the bowl with the almond milk. Whisk to combine.
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Pour the wet ingredients into the dry ingredients and stir just until combined.
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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.
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Fill 9 muffin tins evenly with batter and top with additional blueberries, if desired.
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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.
- 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.
Serving: 1muffin | Calories: 138kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Cholesterol: 1mg | Sodium: 471mg | Potassium: 113mg | Fiber: 2g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
