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.
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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!
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.
- 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 1/2 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. Exact times and temperatures are available in the recipe card at the bottom.
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 1/3 cup Greek yogurt for protein blueberry muffins without protein powder. Add additional tbsp 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
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.
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.
Although I haven’t tested these methods you may consider swapping coconut oil for mashed banana to make these less calories.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Protein Blueberry Muffins
Ingredients
- 1/2 cup coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup coconut sugar
- 2 scoops vanilla protein powder
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 cups fresh blueberries
- 1/2 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, 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 1/3 cup Greek yogurt to make without protein powder. Add additional tbsp 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.
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