Blueberry Protein Muffins

This healthy blueberry protein muffins recipe is moist, fluffy, and full of blueberry flavor. It will quickly become a favorite high protein breakfast!

Fluffy blueberry protein muffins

These muffins are something special.

Just one gives you eight grams protein, or over 35 grams of protein for under 220 calories total!

Talk about an easy high protein recipe.

They taste like classic soft and fluffy bakery blueberry muffins, and you will completely forget each is packed with protein and nutrition at the same time.

Want even more protein? Try a Cake Batter Protein Shake.

Health benefits

Low calorie and very low in saturated fat, the muffins make a great protein packed breakfast, healthy dessert, or post workout snack.

Each protein muffin also provides iron, fiber, potassium, and antioxidants thanks to the superfood blueberries.

Depending on the specific ingredients and brands you use, they come with options to be dairy free, gluten free, egg free, added sugar free, oil free, low fat, and vegan.

Pack them into a work or school lunch box, or serve as part of a filling breakfast. I like the muffins before a run, and my sister will eat one after a bike ride or spin class.

Blueberry protein muffin recipe video

Watch the step by step video above.

You will need blueberries, flour, protein powder, yogurt or banana, optional oil or almond butter, water, pure vanilla extract, salt, baking soda, baking powder, sugar, and ground cinnamon.

Blueberries – The muffin recipe calls for one cup of blueberries, plus more for garnishing the tops if you wish.

You may use fresh blueberries or frozen blueberries. Be sure to thaw the berries fully and wipe away any ice crystals if going with frozen berries.

Or substitute fresh raspberries, blackberries, or diced cherries, apples, or strawberries for some of the blueberries.

Protein powder – I dislike the aftertaste present in many sweetened and flavored protein powders, so I like to use unsweetened unflavored pea protein powder.

You may use brown rice protein, soy protein, whey protein, or casein in flavors that compliment blueberry, like cinnamon roll or vanilla bean.

The most important part is to go with a protein powder you already know you enjoy.

No protein powder on hand? Try these Healthy Blueberry Muffins.

Yogurt or applesauce – The recipe requires half a cup of mashed banana or your favorite regular, plant based, or Greek yogurt.

As a fun flavor variation, swap the plain for raspberry or strawberry yogurt.

Or if you want lemon blueberry protein muffins, buy lemon yogurt and stir in the zest of one lemon as well.

Sugar – This can be traditional brown or white sugar, unrefined coconut sugar, or sugar free granulated erythritol or xylitol.

Substituting honey or pure maple syrup yields dense and gummy muffins that do not rise as much. However, some commenters still like the results. So the choice is yours.

Flour – Options that work well include whole grain spelt flour, all purpose white flour, or some brands of gluten free flour blends.

You may use oat flour for blueberry oatmeal muffins. And the recipe box below includes a keto option made with almond flour.

Use leftover berries to make a Blueberry Crisp.

How to make the best blueberry protein muffins

Start by preheating the oven to 350 degrees Fahrenheit.

Grease a muffin pan or mini muffin pans well with vegetable or coconut oil or fat free spray. Then set this pan aside while you prepare the muffin mix.

If using almond butter, gently warm it until easily stirrable. In a large bowl, whisk the water, yogurt or mashed banana, optional oil or nut butter, and vanilla extract.

Add the flour, protein powder, sugar, cinnamon, baking soda, baking powder, and salt.

Stir everything together until just evenly combined. To avoid a tough texture after baking, do not over stir the batter.

Carefully stir in the blueberries. If you stir too forcefully, the berries may break and turn the batter purple. The pastries will still be delicious!

Using a large cookie scoop or a spoon, divide the batter evenly among the greased tins. Place the muffin pan on the center rack of the preheated oven.

Bake for nineteen minutes. Check for doneness by inserting a toothpick into the center of a muffin. The toothpick should come out mostly clean.

Allow to cool before going around the sides with a knife and popping out the muffins.

These muffins can sit out on the counter, loosely covered in towels, for up to a day. They taste even better, with a fluffier texture, the second day.

If you have leftovers after this time, it is best to store them in a covered container in the refrigerator or freezer due to the perishable ingredients.

Baking tips and tricks

If you prefer to make jumbo blueberry protein muffins, simply use a jumbo muffin pan instead of a regular one. You may need to increase the baking time by a few minutes.

I recommend greased pans instead of muffin liners because this ensures the muffins will not stick to the sides. As a bonus, it is more environmentally friendly.

For those who like the popular Kodiak blueberry muffin mix (or similar high protein muffin mixes), you can save time by stirring the dry ingredients in advance. Store your homemade muffin mix in an airtight bag or container until ready to use.

If you want even more protein per muffin, replace some or all of the water in the recipe with egg whites or vegan liquid egg replacer.

A couple of readers mentioned successfully swapping half of the yogurt with cottage cheese. If you experiment with this or any other variations of my blueberry protein muffin recipe, be sure to write in and let the rest of us know how it goes!

The recipe was adapted from my Protein Muffins and these Apple Pie Protein Muffins.