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close up photo of protein blueberry muffin on a white plate with blueberries around it.
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Protein Blueberry Muffins Recipe

Protein blueberry muffins are soft, fluffy, and totally delicious! Make these healthy muffins for an easy snack or make them ahead for a healthy breakfast on 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.
    ½ cup coconut oil, 1 cup coconut 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.
    2 eggs, 1 teaspoon 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.
    2 scoops vanilla protein powder, 2 cups all purpose flour, ½ teaspoon salt, 2 teaspoon baking powder, ½ cup almond milk
  • Crush half of the fresh blueberries with a fork and mix into the batter. Fold in remaining blueberries.
    2 cups fresh 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