Blueberry Protein Muffins
These blueberry protein muffins are moist, full of flavor and so easy to make. With protein from eggs, greek yogurt and protein powder, these are the perfect afternoon snack!
My banana protein muffins are still such a popular recipe, so I though it was about time to make a variation!
These blueberry protein muffins are moist, tender, gluten free and have 9 grams of protein per serving. They’re the perfect recipe to have on hand for quick snacks, whether after school, post-workout or when the late night chocolate cravings hit.
This recipe is oil free and made with simple, wholesome ingredients you probably already have on hand. If you love this recipe, try my protein waffles or gluten free protein bagel bites next!
Why you’ll love this recipe
- Easy to make
- 9 grams protein per serving
- Naturally gluten free
- Dairy free friendly
Key ingredients
EGGS. You need two whole eggs in this recipe which will help bind all ingredients together and ensure the muffins rise properly.
GREEK YOGURT. I love using greek yogurt in baking because it’s such an easy way to add both moisture and protein! To make these dairy free, I suggest the Kite Hill Greek Style yogurt.
APPLE SAUCE. Apple sauce will add moisture as well as some natural sweetness to these blueberry protein muffins.
SUGAR. I used white sugar to keep these a paler color, but you can use coconut sugar if you want them refined sugar free.
FLOUR. A mix of almond flour and oat flour will keep these gluten free! To make them nut free, just swap the oat flour with equal parts oat flour.
PROTEIN POWDER. I used a vanilla pea protein, which I recommend. I do not suggest chocolate or plain for the best flavor. Same with my banana bread protein cookies!
How to make blueberry protein muffins
Preheat the oven to 350 Fahrenheit and line a muffin tin with 10 liners and set aside. Note that this recipe just makes 10 muffins and not 12!
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In a mixing bowl, whisk together all wet ingredients until smooth.
Whisk in the dry ingredients, aside from the blueberries, until smooth and well combined. Fold in the blueberries.
Use a cookie scoop or spoon to scoop the batter into the muffin tin, filling each fairly close to the top. You should have 10 muffins.
Bake for 23-28 minutes or until a toothpick comes out clean. Let cool in the muffin tray for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy and try my mini protein cheesecakes next!
How to store and freeze
To store: Once prepared, these blueberry protein muffins will keep at room temperature for 3-5 days. I like to store them in a container or a ziplock bag to keep them moist.
To freeze: I have not tried freezing these muffins, but I do think that would work well! Be sure to let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month.
To reheat: If frozen, let the muffins defrost in the fridge, then reheat until warm through the center at 300. If they were simply in the fridge or at room temperature, just pop in the microwave for a few seconds to warm them up.
Tips for baking with protein powder
I love adding protein powder into pancakes, baked protein oats, muffins, protein donuts, cookies and even protein chocolate cake. I don’t recommend adding it into a traditional recipe, it’s important to follow a recipe that already calls for protein powder to ensure the texture holds up well.
Protein powder sort of acts like flour in baked goods, it will absorb excess moisture and add structure. When used in the right amount, it will keep the recipe nice and fluffy and flavorful.
Can I make them vegan?
Unfortunately, these blueberry protein muffins definitely need the eggs to hold together and rise properly. I do not recommend any egg swaps here since we need two eggs total, but you can instead try my vegan oatmeal muffins and swap 1/4 cup of the flour with protein powder.
More high protein recipes!
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Blueberry Protein Muffins
by: claire cary
Ingredients
Wet
- 6 tablespoons apple sauce
- ½ cup greek yogurt
- 2 eggs
- ¼ cup sugar
- 1 teaspoon vanilla extract
Dry
- ⅔ cup oat flour
- ½ cup almond flour
- ½ cup vanilla protein powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup fresh blueberries
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line a muffin tin with 10 liners and set aside.
- In a mixing bowl, whisk together all wet ingredients until smooth.
- Whisk in the dry ingredients, aside from the blueberries, until smooth and well combined.
- Fold in the blueberries.
- Use a cookie scoop or spoon to scoop the batter into the muffin tin, filling each fairly close to the top. You should have 10 muffins.
- Bake for 23-28 minutes or until a toothpick comes out clean.
- Let cool in the muffin tray for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Comments
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Can you sweeten with honey instead? If so how much?
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That should be ok! I’d omit the white sugar and use maybe 3 tablespoons of honey since it is very sweet.
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Do you have any particular brands/kinds of vanilla protein powder you’d recommend?
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The one I use is linked in the recipe card!
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If I were to omit the protein powder, how would I adjust the dry ingredients? I really like using oat flour and almond flour; I make your chocolate chip banana bread about 3 times a month. 🙂 Thank you!
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I would maybe just add more oat flour! This recipe is designed for protein powder though so I can’t guarantee the result.
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Hi there,
I’m excited to try these but I wanted to make in a mini muffin size rather than regular muffin size. How much would you suggest to modify the cooking time? I assume no other adjustments besides cooking time would be needed? Thanks!-
I would guess around 12-15 minutes, but keep an eye on them! No other modifications are needed.
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I’m excited to make these but was wondering what I could substitute for the applesauce, would more Greek yogurt work?
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That or mashed banana should work!
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I am looking for make these but would like to do all purpose flour instead of oat & almond. Will this work? Do I keep the same amount of flour?
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All purpose absorbs ingredients very differently than oat and almond, I’d stick with the recipe as written for best results!
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I want to make these for my 1 year old, but I want to make sure I can use just gluten free flour or do I need to use the almond and oat for the best results?
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I’d stick with the almond and oat here!
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