Description
These High Protein Blueberry Muffins are a delicious and nutritious way to start your day. Packed with protein from whey or plant-based powder and loaded with juicy blueberries, these muffins are soft, fluffy, and perfect for breakfast, snacks, or even pre/post-workout fuel. Using wholesome ingredients like oat flour, almond meal, and Greek yogurt, they provide sustained energy and fiber to keep you satisfied. Simple to prepare and baked to perfection, these muffins will quickly become a morning favorite.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups oat flour (or whole wheat flour for added fiber)
- 1/2 cup protein powder (vanilla or unflavored, whey or plant-based)
- 1/4 cup almond meal (or finely ground almonds)
- 1/4 cup coconut sugar (or any sweetener of choice)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup unsweetened Greek yogurt (or dairy-free yogurt)
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 1/4 cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tbsp coconut oil (melted, or any oil of choice)
Add-ins:
- 1 cup fresh or frozen blueberries (if using frozen, don’t thaw to prevent bleeding)
- 1 tbsp chia seeds or flax seeds (optional, for extra fiber)
Instructions
- Preheat & Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the oat flour, protein powder, almond meal, coconut sugar, baking powder, baking soda, cinnamon, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, Greek yogurt, almond milk, maple syrup, vanilla extract, and melted coconut oil together until smooth and well combined.
- Combine Wet & Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be thick but slightly pourable. Add a bit more milk if the batter is too thick, but avoid overmixing to keep the muffins tender.
- Fold in Blueberries & Seeds: Carefully fold in the blueberries and optional chia or flax seeds, taking care not to break the berries to prevent color bleeding.
- Bake the Muffins: Divide the batter evenly into the muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes to prevent overbaking.
- Cool & Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or store in an airtight container for up to 3 days. Muffins can also be frozen for longer storage.
Notes
- Protein Powder Tip: Use a protein powder you like the taste of; whey powder tends to make fluffier muffins, while plant-based powders can create a denser texture.
- Blueberry Tip: Toss blueberries in a little flour before folding them into the batter to keep them evenly distributed and prevent sinking.
- Sweetener Options: Coconut sugar can be swapped with regular sugar, honey, or low-calorie sweeteners like stevia or monk fruit.
- Storage: Store muffins at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.
- Serving Suggestions: Great paired with a protein smoothie, scrambled eggs, tea, coffee, or topped with Greek yogurt or nut butter for extra protein.
