Looking for a great blueberry protein muffins recipe that prioritizes fiber and protein? These high protein blueberry muffins are a fantastic make-ahead breakfast option for busy mornings when you want a healthy breakfast. No flour, no refined sugar and no oil, and 14 g of protein per muffin!
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Love making protein muffins at home? Try my Pumpkin Chocolate Chip Protein Muffins, which make a great healthy breakfast option.
One of the many ways that I get ready for a new week is to meal prep. These Blueberry Protein Muffins are one of my favorite make-ahead breakfast options for busy mornings.
What makes this blueberry protein muffin recipe healthy?
Made with protein powder, milk, Greek yogurt and egg whites, this delicious protein muffin recipe provides 14 grams of protein per muffin. There is also no refined sugar, no oil and no refined flour in this recipe. Additionally, this muffin recipe is a good source of soluble fiber from the oatmeal and blueberries.
These muffins are a great option to add to your breakfast or as a mid-day snack, especially if you’re looking to prioritize adding extra protein and fiber to your diet.
What do I need to make High Protein Blueberry Muffins?
Here’s a quick reference shopping list of the ingredients you’ll need to make these protein muffins:
- Oatmeal – I recommend using old fashioned rolled oats, as they are great for baking and are less processed than instant oatmeal.
- Vanilla Protein Powder – look for a good-quality protein powder with minimal ingredients. I like Orgain Vanilla Protein Powder, as it has good flavor, has good texture and does well in baking.
- Sweetener – I like and prefer Whole Earth granular monk fruit sweetener, as it bakes well, has a low glycemic index and is great for sweetening without adding extra calories. This can be found in the baking aisle near the other sugars and sweeteners.
- Baking Powder – necessary for leavening and helps the muffins rise when baked.
- Salt – necessary for balancing the flavor of the muffins. I don’t recommend leaving this out.
- Milk – you can use either diary or plant-based milk in this recipe. I like to use an unsweetened vanilla almond milk, but any other milk will work well. Note that a whole, dairy milk will provide the most protein.
- Plain Greek Yogurt – I use and love Fage plain Greek yogurt, which is a great protein source. You can use either 5%, 2% or 0% fat. You could also use a vanilla Greek yogurt.
- Egg Whites – egg whites are helpful in the muffins keeping and holding their shape. They are also a good source of protein.
- Vanilla extract – ideal in providing flavor in the muffins.
- Blueberries – I like using fresh blueberries in this muffin recipe, however, if fresh are unavailable or out of season, frozen blueberries are a great option. Rinse and thaw slightly before adding to the batter.
- Almonds – I like baking with sliced almonds, however you could also use slivered or chopped almonds in this recipe.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post to the recipe card. Thanks!
How do I make homemade blueberry protein muffins?
In a bowl, mix together the dry ingredients; oatmeal, protein powder, stevia, baking powder and salt.
In separate bowl, combine the wet ingredients; milk, yogurt, egg whites and vanilla. Combine the wet and dry ingredients until just combined.
Gently fold in the blueberries and almonds. If you’re using frozen blueberries, rinse them under warm water to help then thaw slightly.
Want a different sweetener? If you would prefer another type of sweetener instead of monk fruit I would recommend honey or maple syrup. These are great, natural sweeteners, but keep in mind they will increase the calorie content slightly.
What type of pan is best for making muffins?
A simple nonstick cupcake or muffin pan works well for baking muffins.
Should I use cupcake liners when making protein muffins?
Paper cupcake liners or silicone baking cups are very helpful when baking muffins, especially if you’re freezing these muffins for later. The liners prevent the muffins from sticking to the pan and help the muffins release easily.
Liners also keep clean-up simple and you’re not adding any extra oils with a non-stick spray. I especially love silicone baking cups, which are non-stick and don’t generate any waste like a paper liner.
How full should I fill each muffin cup?
Each cup can be filled nearly full with batter. Because this protein muffin batter is rather dense, it won’t rise much.
Before baking feel free to top each muffin with additional fresh blueberries and/or a sprinkle of oats.
How long should I wait before taking muffins out of a muffin pan?
For these protein muffins, wait at least 5 minutes for the muffins to cool slightly before removing from the pan. I recommend transferring to a cooling rack to the the muffins come to room temperature.
If you’re freezing these muffins for later, be sure to let the muffins cool completely before wrapping and freezing?
Can I freeze these blueberry protein muffins?
Protein muffins can definitely be made and frozen for later. Be sure to allow the muffins to cool completely before wrapping and storing. If muffins are wrapped and stored while they are still warm, they will trap extra moisture, which will create soggy or mushy muffins when thawed.
I recommend wrapping each individual cooled muffin, then storing the wrapped muffins in a freezer bag or resealable freezer container.
Take out a frozen muffin the night before and let thaw at room temperature. You can also store in the refrigerator if you’re packing your breakfast or enjoying as a snack for later in the day.
Can I store blueberry muffins at room temperature?
Yes, blueberry muffins can be stored and kept at room temperature, however, they will not keep for more than 24-36 hours. The moisture from the blueberries will begin to seep into the muffin, thus creating a soggy or unappealing texture.
For best results, store the cooled muffins in the refrigerator or freeze for later.
Wondering how to meal prep breakfast?
Meal prepping breakfast, is a great way to make yourself a healthy breakfast option in advance for busy mornings. My Healthy Breakfast Sandwiches, Egg Bake with Cottage Cheese and Baked Egg Cups are great options for breakfast meal prep.
I’ve put together a post on Breakfast Meal Prep and I’ve included all of my healthy breakfast recipes, as well as tips, tools and ideas for making meal prep easy.
If you loved this delicious blueberry protein muffin recipe, check out my other muffin ideas:
- Banana Blueberry Oatmeal Muffins
- Banana Protein Muffins
- Healthy Cranberry Orange Muffins
- Healthy Blueberry Muffin Recipe – Sugar Free Bakery Style Muffins
- Lemon Poppy Seed Muffins
- Healthy Chocolate Muffins
- Healthy Pumpkin Muffin Recipe
- Peanut Butter Banana Muffins
- Healthy Carrot Cake Muffins
- Healthy Peach Muffins
- Pumpkin Chocolate Chip Protein Muffins
- Healthy Apple Muffins
- Healthy Chocolate Zucchini Muffins
Love oats for breakfast? Check out some of my most popular oatmeal recipes:
- Baked Blueberry Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Cranberry No Bake Energy Bites
- Blueberry Overnight Oats
- Cherry Overnight Oats
- Peach Overnight Oats
- Chocolate Overnight Oats
- Chocolate Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
Here’s the recipe for my delicious, high protein blueberry muffins:
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Blueberry Protein Muffins – No Refined Sugar or Oil!
Equipment
- Muffin Pan This Wilton muffin pan is fantastic for muffins and cupcakes!
- Mixing Bowls These stainless steel mixing bowls are the ideal tool for cooking and baking!
- Rubber Scrapers These rubber scraper spatulas by Cuisinart are incredibly useful!
Ingredients
- 2 cup old fashioned rolled oats
- 3/4 cup vanilla protein powder
- 1 Tablespoon granular monk fruit sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk any dairy or plant-based milk can be used
- 3/4 cup plain Greek Yogurt
- 2 egg whites
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
- 1/2 cup sliced or slivered almonds plus more for topping
Instructions
- Preheat oven to have 350 degrees. Spray a muffin tin with non-stick baking spray or line a cupcake pan with silicone baking cups or paper liners. Set aside.
- In a mixing bowl, combine the dry ingredients: oats, protein powder, stevia, baking powder, and salt. In a separate bowl, whisk together the wet ingredients; milk, yogurt, egg whites and vanilla extract. Mix the wet ingredients with the dry ingredients until just incorporated. Fold in the blueberries and almonds.
- Spoon in the batter to the prepared muffin pan. Each muffin cup will be nearly full. Optional: top each muffin with additional almonds.
- Bake the muffins for 28-30 minutes at 350 degrees. Muffins will be golden brown. Remove from oven and let cool for 10 minutes. Transfer muffins to a cooling rack to cool completely. Enjoy right away or wrap in plastic wrap and freeze to enjoy later.
Notes
Nutrition
Such a healthy snack idea. Love the fact that it uses natural sugars and no flours. Yum and tasty.
They look so yummy.
These look delicious…and your photos are gorgeous!
These not only look and sound healthy, they look and sound delicious! Thanks for sharing at the What’s for Dinner Party.
Your Blueberry Protein Muffins look delicious, I will really enjoy this recipe! Thanks for sharing with us at Full Plate Thursday and have a good week!
Miz Helen
These muffins are great. My silicon muffin cups are pretty small so I filled 12 and had enough batter leftover to fill 3 ramekins. When I ate the larger ramekin muffins, I sliced them like english muffins and toasted them. I liked them toasted but also liked them cold from the frig. Thanks so much for this easy, high-protein meal or snack.
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Hi! Is the nutrition info for full fat dairy milk and full fat Greek yogurt or something else?
Hi Katryna! Great question. The nutrition information is calculated with the use of whole milk (full-fat), and 0% plain Greek yogurt. The use of these two ingredients offer the most protein per ingredient. Feel free to use any dairy or plant-based milk of your choice and any yogurt of your choice. As you know, these will affect the protein content and calories per muffin. Enjoy!