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    Momma Fit Lyndsey » Recipes » Muffins

    Protein Blueberry Muffins

    Published: Jun 9, 2021 by Lyndsey · This post may contain affiliate links

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    Protein blueberry muffins are high in protein while also being soft, fluffy and totally delicious! They are an easy to meal prep snack or make ahead breakfast for busy mornings.

    protein blueberry muffins on a cooling rack
    Jump to:
    • What Makes This Recipe Work
    • Ingredients You Need to This Recipe
    • How to Make This Recipe
    • Expert Tips
    • FAQs
    • Related Recipes
    • Protein Blueberry Muffins

    Having a healthy breakfast baked and ready is the best! I love to meal prep healthy breakfasts like baked oats and or even a cold no bake breakfast like overnight oatmeal are a few of our favorites.

    But is there anything better than a soft & fluffy muffin for breakfast in the morning? Well, I would say one that is protein packed is pretty much perfect!

    Try this 1-minute protein pancake in a mug for another high-protein breakfast choice!

    What Makes This Recipe Work

    • These protein blueberry muffins are made with no refined sugar.
    • They are protein packed, full of fiber and a great source of energy for busy mornings. You don't have to be into bodybuilding to enjoy a high protein breakfast!
    • Easy to make ahead for a simple breakfast.
    • These healthy baked goods can be made gluten free and dairy free.

    Ingredients You Need to This Recipe

    Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

    ingredients for this recipe
    • All Purpose Flour: I used King Arthur all purpose flour for this recipe. You may consider using Kodiak Cakes protein pancake mix or gluten free flour if you want the muffins gluten free. You may also try subbing ½ of the all purpose flour for whole wheat flour or oat flour to up the whole grains.
    • Protein Powder: I tested this recipe using Orgain Vanilla Vegan Protein Powder. You can use whatever protein powder you have on hand (even chocolate protein works!) but be mindful of the sweetener/sugar ingredients as that may affect the sweetness of the recipe. Whey protein can be used in place of plant based.
    • Almond milk: any plant based or regular dairy milk will work.
    • Fresh blueberries: I used fresh blueberries for this recipe but you may try frozen blueberries as well. If using frozen blueberries, remove as much liquid as you can prior to folding them in to avoid the batter being too runny.

    How to Make This Recipe

    This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.

    steps for making this recipe

    Start by preheating your oven to 425F and creaming the coconut oil and sugar.

    Once the coconut oil and sugar mixture is creamy, add eggs, one at a time, beating well after each addition.  Then, add the vanilla extract.

    Whisk together the flour, salt and baking powder. Then, add to the wet ingredients alternatively with the almond milk.

    Crush half of the fresh blueberries with a fork and mix into the batter. Fold in remaining blueberries.

    Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray and fill with batter using an ice cream scoop.

    Bake at 425F for 5 minutes.  Lower heat to 350 and bake for an additional 15-20 minutes or until a toothpick comes out clean.

    Expert Tips

    • You can make healthy protein muffins without protein powder. Add up to ⅓ cup Greek yogurt for protein blueberry muffins without protein powder. Add additional tablespoon of all purpose flour or less almond milk if the texture seems too thin.
    • Swap coconut sugar for stevia, monk fruit sweetener or erythritol to make no sugar muffins. You may also use maple syrup or honey in place of coconut sugar if you prefer.
    • Make muffins vegan by swapping out egg for 2 flax eggs.
    • Freezer Prep: Allow muffins to cool completely and store in a freezer-safe container for up to 3 months.

    FAQs

    Can I use frozen instead of fresh blueberries?

    Although fresh blueberries are preferred, you can use frozen! Be sure to remove as much liquid as possible from the frozen berries prior to folding into the batter.

    How can I make these moist?

    These muffins are already super moist thanks to coconut oil and almond milk. You can add more almond milk or stir in some Greek yogurt if the texture seems too dry.

    Can I make these low calorie?

    Although I haven't tested these methods you may consider swapping coconut oil for mashed banana to make these less calories.

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    If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.

    featured image for this recipe.
    Print Pin
    5 from 12 votes

    Protein Blueberry Muffins

    Protein blueberry muffins are high in protein while also being soft, fluffy and totally delicious! They are an easy to meal prep snack or make ahead breakfast for busy mornings.
    Course Breakfast
    Cuisine American
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 muffins
    Calories 268kcal
    Author Lyndsey

    Ingredients

    • ½ cup coconut oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup coconut sugar
    • 2 scoops vanilla protein powder
    • 2 cups all purpose flour
    • ½ teaspoon salt
    • 2 teaspoon baking powder
    • 2 cups fresh blueberries
    • ½ cup almond milk

    Instructions

    • Start by preheating your oven to 425F and creaming the coconut oil and sugar.
    • Once the coconut oil and sugar mixture is creamy, add eggs, one at a time, beating well after each addition.  Then, add the vanilla extract.
    • Sift and/or whisk together the flour, protein powder, salt and baking powder. Then, add to the wet ingredients alternatively with the almond milk.
    • Crush half of the fresh blueberries with a fork and mix into the batter. Fold in remaining blueberries.
    • Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray and fill with batter using an ice cream scoop.
    • Bake at 425F for 5 minutes. Lower heat to 350F and bake for 15-20 minutes. Check muffins for doneness by inserting a toothpick in the center and when it comes out clean, they are done.

    Notes

    • You can make healthy protein muffins without protein powder. Add up to ⅓ cup Greek yogurt to make without protein powder. Add additional tablespoon of all purpose flour or less almond milk if the texture seems too thin.
    • Swap coconut sugar for stevia, monk fruit sweetener or erythritol to make no sugar muffins. You may also use maple syrup or honey in place of coconut sugar if you prefer.
    • Make muffins vegan by swapping out egg for 2 flax eggs.
    • Freezer Prep: Allow muffins to cool completely and store in a freezer-safe container for up to 3 months.

    Nutrition

    Serving: 1muffin | Calories: 268kcal | Carbohydrates: 37.8g | Protein: 6g | Fat: 10.3g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

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    About Lyndsey

    Reader Interactions

    Comments

    1. Kim

      February 20, 2023 at 10:17 pm

      5 stars
      These were so good! I made them into mini muffins to take to a group gathering - cooked at 350° for 12min and they came out perfect! Will def make again!

      Reply
      • Lyndsey

        February 21, 2023 at 9:59 am

        yum! Thanks so much for trying Kim! the mini muffins sound delicious!

        Reply
    2. Charity

      August 20, 2022 at 9:30 am

      I switched out the oil and replaced it with a banana and used almond flour. These are seriously so good!!!!!

      Reply
      • Lyndsey

        August 22, 2022 at 10:48 am

        So glad you liked them!

        Reply
    3. Joslyn Parkos

      June 26, 2022 at 5:15 pm

      5 stars
      These are one of the best muffins i've ever had. they don't even taste healthy-like. They taste like a bakery style muffin!

      Reply
      • Lyndsey

        June 27, 2022 at 12:57 pm

        Thanks so much Joslyn! I'm glad you liked them!

        Reply

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    Hi I'm Lyndsey! As a mom of two picky eaters, I know how hard it can be to feed your family nutritious meals! I love to create and cook healthy meals that my family actually loves to eat. These recipes are for you to feed your family food they love too!

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