Name: Blueberry Protein Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsweetened almond milk; 1 teaspoon apple cider vinegar; 3 Tablespoons egg whites (or 1 egg); ⅓ cup plain full fat Greek yogurt; ¼ cup coconut sugar; 1 teaspoon vanilla extract; 1 ¼ cups + 1 Tablespoon oat flour; ¼ cup almond flour; ¼ cup plant-based vanilla protein powder (e.g. Sun Warrior); 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ¾ cup fresh blueberries (plus more for topping)

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I am so excited to share my favorite Blueberry Protein Muffins Recipe with you because it perfectly blends wholesome nutrition and delightful flavor in every bite. These muffins are packed with protein, naturally sweetened, and bursting with fresh blueberries, creating a satisfying snack or breakfast that keeps me energized throughout the day. I love how easy they are to whip up when I’m short on time but still crave something nourishing and delicious.

Why You’ll Love This Blueberry Protein Muffins Recipe

What really makes this Blueberry Protein Muffins Recipe special to me is the beautiful balance of flavors and textures. The inside is tender and moist thanks to the Greek yogurt and a mix of oat and almond flours, while the baking powder and soda give the muffins just the right lift. Then, the fresh blueberries add pops of juicy sweetness, making each bite both comforting and refreshing.

Another reason I adore this recipe is how simple it is to prepare. I don’t need a ton of complicated ingredients or equipment. It all comes together quickly, especially when I’m juggling a busy morning or planning a casual brunch with friends. Whether I’m making them for a healthy snack on-the-go or something special for a weekend gathering, they always impress and never disappoint.

Ingredients You’ll Need

A white bowl holds light brown batter with a thick texture, topped with many small blueberries dusted in white flour, sitting mostly in the center. A spatula with a wooden handle and white rubber blade rests inside the bowl, partially covered in batter and blueberries. The bowl sits on a white marbled surface with a few loose blueberries scattered near the top right. To the left side of the bowl, a white cloth with thin black stripes is casually placed. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward and wholesome, and each one plays an important role in flavor, texture, or nutrition. I love how this simple list makes it easy to bake without sacrificing quality.

Unsweetened almond milk: adds moisture with a subtle nutty flavor, keeping the muffins dairy-free.
Apple cider vinegar: reacts with baking soda for a light, fluffy texture.
Oat flour: provides a slightly nutty taste and tender crumb.
Almond flour: brings a rich, buttery flavor and extra moisture.
Plant-based vanilla protein powder: boosts the protein content and adds a hint of vanilla.
Baking powder and baking soda: essential for rising and fluffiness.
Salt and cinnamon: balance sweetness and enhance flavor complexity.
Egg whites: or whole egg binds ingredients without heaviness.
Plain full fat Greek yogurt: gives moistness and a slight tang for depth.
Coconut sugar: natural sweetness with a mild caramel touch.
Vanilla extract: rounds out the flavor beautifully.
Fresh blueberries: the star ingredient adding juicy bursts and vibrant color.

Directions

Step 1: First, preheat your oven to 375° F. Prepare your muffin tin by spraying each of the 9 cups with non-stick cooking spray or lining them with paper liners sprayed lightly with cooking spray.

Step 2: In a medium bowl, whisk together the unsweetened almond milk and apple cider vinegar, then set this mixture aside to allow it to slightly curdle—this mimics buttermilk to help the muffins rise.

Step 3: In a large mixing bowl, combine the oat flour, almond flour, plant-based vanilla protein powder, baking powder, baking soda, cinnamon, and salt. Stir these dry ingredients together thoroughly for an even distribution of rising agents and spices.

Step 4: Next, add the egg whites (or one whole egg), Greek yogurt, coconut sugar, and vanilla extract to the almond milk and vinegar mixture. Whisk these wet ingredients until they are completely combined and smooth.

Step 5: Pour the wet ingredients into the dry ingredient bowl. Stir everything together gently, mixing just until you no longer see streaks of dry flour—avoid overmixing to keep the muffins tender.

Step 6: In a small separate bowl, toss the fresh blueberries with 1 tablespoon of oat flour. This prevents them from sinking to the bottom of the batter. Then fold the coated blueberries gently into the batter to distribute them evenly.

Step 7: Divide the batter evenly among the 9 muffin cups. Top each with a few extra blueberries if you like for a pretty presentation and flavor boost on top.

Step 8: Bake in the preheated oven for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re ready.

Step 9: Remove the muffin tin from the oven and allow the muffins to cool for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This Blueberry Protein Muffins Recipe yields 9 generous muffins, making it perfect for sharing or stocking up your fridge. Prep time takes about 10 minutes, and the baking itself takes around 18 to 20 minutes, so the total time you’ll need is roughly 30 minutes from start to finish. Remember to factor in a brief cooling time before enjoying them.

How to Serve This Blueberry Protein Muffins Recipe

A close-up of a golden brown blueberry muffin with a slightly rough texture, showing its crumbly top layer dotted with large, dark purple blueberries. The middle layer reveals moist muffin batter bursting with juicy blueberries, while the base is wrapped in a white crinkled paper liner that fans out at the bottom. Scattered whole blueberries lie around the muffin on a white marbled surface, adding a fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

When I serve these muffins, I love offering them warm or at room temperature because that’s when their flavor really shines, and the texture is delightfully soft. They are wonderful alongside a hot cup of coffee or tea for breakfast or an afternoon pick-me-up. For a heartier breakfast, I sometimes pair them with scrambled eggs or a bowl of fresh fruit.

If I’m serving these at a brunch or party, I like to arrange them on a pretty platter with a dusting of powdered sugar or a few fresh blueberries scattered around for a colorful, inviting presentation. Adding a small dish of almond butter or yogurt on the side turns them into an interactive treat that guests love.

These muffins also pair beautifully with cold beverages like a bright citrus sparkling water or even a chilled vanilla almond milk smoothie for a refreshing complement. They’re fantastic for casual occasions, family gatherings, or simply when I want a guilt-free, tasty snack anytime.

Variations

Over the years, I’ve enjoyed experimenting with this Blueberry Protein Muffins Recipe by swapping ingredients based on what I have on hand or my dietary preferences. For example, you can easily substitute the oat flour with gluten-free all-purpose flour to make the muffins gluten-free without losing that tender crumb.

If you’re vegan or allergic to eggs, I recommend replacing the egg whites with a flaxseed or chia seed “egg” (1 tablespoon ground seeds mixed with 3 tablespoons water, set for 5 minutes). Using a dairy-free yogurt alternative will keep them completely plant-based and just as moist.

For flavor twists, I love adding a handful of chopped nuts for extra crunch or stirring in lemon zest to brighten the blueberries. You could also swap the blueberries for another berry like raspberries or blackberries, or even fold in dark chocolate chips for an indulgent treat. And if you’d like, try baking these muffins in mini muffin tins for party bites or larger tins for muffin cake slices.

Storage and Reheating

Storing Leftovers

Once my Blueberry Protein Muffins have cooled completely, I store any leftovers in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I place them in the refrigerator where they stay fresh for about a week. I recommend a container with a good seal to maintain moisture and prevent them from drying out.

Freezing

These muffins freeze wonderfully, which is great for meal prepping. I wrap each muffin individually in plastic wrap or parchment paper, then place them in a sealed freezer bag or container. They keep well in the freezer for up to 3 months. When I want one, I just defrost it overnight in the fridge or bring it to room temperature for a few hours before reheating.

Reheating

To restore the muffins’ soft texture and fresh-baked warmth, I reheat them gently in a microwave for about 20 seconds or pop them in a preheated oven at 325° F for 5 to 7 minutes. I avoid reheating too long to keep them from drying out. Sometimes I’ll brush a little almond milk on top before warming to add extra moisture and richness.

FAQs

Can I use frozen blueberries in this Blueberry Protein Muffins Recipe?

Yes, you can! If using frozen blueberries, I recommend tossing them in the oat flour before folding them into the batter just like the fresh ones. This helps prevent them from bleeding their color too much and keeps the batter from becoming too wet. You might also want to add them when the batter is ready to avoid thawing.

Can I substitute whey protein powder instead of plant-based?

Absolutely! Whey protein powder will work just fine in this recipe and may even contribute to a slightly fluffier texture. Just make sure to use vanilla-flavored or unflavored whey protein to maintain the flavor balance. Keep the quantity the same as the recipe states.

Are these muffins suitable for meal prep or freezing?

Definitely. These muffins freeze very well and are perfect for meal prepping. After cooling completely, freeze them wrapped individually and thaw as needed. They make a convenient and nutritious grab-and-go option.

Can I make these muffins without using coconut sugar?

Yes, you can substitute coconut sugar with other natural sweeteners like maple syrup, honey, or even regular granulated sugar. If using liquid sweeteners, however, you may need to slightly adjust the amount of wet ingredients to keep the batter consistency.

What is the best way to make these muffins more moist?

Using full-fat Greek yogurt as the recipe suggests is already key for moistness, but you can also try adding a tablespoon of applesauce or mashed banana for an even richer texture. Avoid overmixing the batter as well to keep them tender and soft.

Conclusion

I truly hope you’ll give this Blueberry Protein Muffins Recipe a try soon because it’s become such a staple in my kitchen for healthy, delicious snacks and breakfasts. The simplicity combined with wholesome ingredients makes it an absolute pleasure to bake and enjoy. Once you taste these muffins, I’m sure they’ll become a favorite in your home too!