Protein blueberry muffins are a healthy breakfast you can make ahead. These soft and fluffy muffins are bursting with natural sweetness and fresh blueberry flavor!
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Why You'll Love These Delicious Blueberry Protein Muffins
- No added sugar. These protein blueberry muffins are made with no refined sugar (just like our chocolate chip protein muffins).
- Healthy breakfast. 6 grams of protein per serving, full of fiber, and a great source of energy for busy mornings. Want even more protein? Try our Kodiak Muffins with blueberries!
- Make Ahead. An easy meal prep snack or make-ahead healthy breakfast for busy mornings. (Just like our baked oats with chocolate chips, overnight oatmeal, keto donuts, and protein mug pancake).
- Make gluten-free. These healthy baked goods can be made gluten-free and dairy-free.
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Dry Ingredients
- All-purpose flour. I used King Arthur's all-purpose flour for this recipe. Use gluten-free flour (one-for-one baking flour) if needed. To make these with whole grains, substitute half of the all-purpose flour with oat flour or whole wheat flour.
- Protein powder. I tested these protein blueberry muffins using Orgain Vanilla Protein Powder. You can use whatever protein powder you have on hand. Unsweetened protein powders may affect the sweetness of the recipe. Whey protein can be used in place of plant-based.
- Leavening. Baking powder and salt work together as leavening agents to make a light and fluffy texture.
Wet Ingredients
- Coconut sugar. Naturally sweetens the protein blueberry muffins.
- 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 before folding them in to avoid the batter being too runny.
- Coconut oil. Use refined coconut oil for a neutral taste. Substitute avocado oil if needed.
- Vanilla extract. Provides a warm flavor. For a lemon blueberry bar flavor, swap out vanilla extract for lemon extract. Or, try these blueberry lemon protein muffins.
Recipe Variations
- Make with no protein powder: To add protein to muffins without protein powder, add up to ⅓ cup Greek yogurt to make protein blueberry muffins without protein powder. Add additional tablespoon of all-purpose flour or less almond milk if the texture seems too thin.
- Sugar alternatives: 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.
- Vegan: Make muffins vegan by swapping out eggs for 2 flax eggs.
- To make high protein blueberry muffins: Add ½ cup of plain Greek yogurt for extra protein and use a vanilla protein shake in place of almond milk.
- Flour swaps: Do not swap out all-purpose flour for almond flour. Try this recipe to make almond flour muffins.
How to Make These Healthy Blueberry Muffins
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Cream the coconut oil and sugar. Once creamy, add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract.
- In a separate large bowl, whisk together the flour, salt, and baking powder.
- To the wet ingredients bowl, add the dry ingredients alternatively with the almond milk.
- Stir until the muffin batter is just mixed.
- Crush half of the fresh blueberries with a fork and mix into the batter. Fold in the remaining blueberries.
- Line a muffin pan or muffin tin with paper liners, silicone muffin liners, or muffin liners sprayed with coconut oil spray, and fill with batter using an ice cream scoop. Bake in the oven at 425 F for 5 minutes. Lower the heat to 350 F and bake for an additional 15-20 minutes or until a toothpick comes out clean and the tops are golden brown.
Expert Tips
- Freezer Prep: Allow the muffins to cool completely and store them in a freezer-safe container for up to 3 months.
- Storage: Store these protein blueberry muffins in an airtight container at room temperature for up to 3 days. Store in the refrigerator for up to 1 week.
- Serving. Serve protein blueberry muffins with Greek yogurt or egg bites for a filling and nutritious breakfast.
Recipe FAQs
Although fresh blueberries are preferred, you can use frozen blueberries. Be sure to remove as much liquid as possible from the frozen berries before folding in the batter.
These healthy protein 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 or unsweetened applesauce. Or, substitute the eggs for egg whites to make these muffins with fewer calories.
Add the protein powder to the dry ingredients. You may need to add additional liquid if the mixture seems to dry.
Other Healthy Muffin Recipes to Try!
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Protein Blueberry Muffins Recipe
Equipment
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 the 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 the muffins vegan by swapping out the egg for 2 flax eggs.
- Freezer Prep: Allow the muffins to cool completely and store them in a freezer-safe container for up to 3 months.
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Friesian377 says
OMG!! These were delicious 🤤 just made them for a healthy after school snack. Define will make agin and try swapping in greek yogurt for protein powder just to see 😁
Lyndsey Piccolino says
Hello! Thank you so much for trying my recipe and for your review! I'm so glad you enjoyed them.
Brittany says
My daughter liked these, although I will make them a little sweeter next time since we have unflavored protein powder. Should they be kept on the counter or fridge? How long will they last?
Lyndsey Piccolino says
Hi Brittany! I'm so glad your daughter liked them. You can definitely increase the sweetener if your protein powder is not sweetened. They can stay on the counter for up to 3 days in an airtight container or in the refrigerator for a week.
Meaghan Wamboldt says
would this recipe work with 1-1 gluten free flour?
Lyndsey Piccolino says
I think so! I want to save I've made it with that before. Shouldn't be an issue!
Katie says
Hi! Is the batter supposed to be really thick!? Or did I do something wrong?
Lyndsey Piccolino says
It's thick but not super thick. It's hard to know without being there and the ingredients you used.
Carrie says
These muffins were amazing!! I was a little scared because I don’t like protein powder, but I bought the one you recommended and they came out great! Only changes I made was half frozen, half fresh; and fairlife milk instead of almond!
Lyndsey Piccolino says
I'm so glad you liked it Carrie! Thanks for your 5-star review!
Alison Price says
Would the overall flavor change much if unused unflavored protein powder instead of vanilla?
Lyndsey Piccolino says
I think it would be less sweet because the vanilla protein powder sweetens them. You may consider increasing the sweetener.
Lass Lemony says
Awesome recipe! The blueberries were so good I did a couple of variations: One I added 3 tblsp cocoa powder, chocolate chips, and 2 cups cut up cherries in place of blueberries (I subbed yogurt for the oil because I ran out of oil) and another batch 2 tsp mandarin orange zest and whole mandarin orange segments (five) in place of the blueberries. Definitely have the recipe bookmarked, it's amazing as is and fantastic for a base. Thank you!
Lyndsey Piccolino says
Hi Lass! Thank you so much for your review. All of these subs sound amazing! Glad the recipe worked out for you!
Sarah says
Pretty good. I used double the amount of protein powder and added a little more milk. Next time I might reduce the amount of sugar to reduce the carb load.
Lyndsey Piccolino says
Hello Sarah! Thank you so much for your review. Yes you can absolutely reduce the sugar if you'd like. Thanks for trying the recipe!
Christie Gilmore says
My whole family loved these muffins! The best protein muffin recipe I have found. The whole batch has almost vanished in the span of a few hours. Note that I mostly followed recipe but substituted one egg with a quarter cup plain Greek yogurt, because we only had one egg in the house. I also used a few oats instead of full two cups of all purpose flour, just to boost fiber and nutritional content.
Lyndsey says
Thanks so much for your review, Christie! I am so glad your fam loved them!!
Claire says
Can I swap out the oil for a different kind?
Lyndsey says
you could probably use butter! or refined coconut oil if you don't like the coconut taste.
Laura says
Do you think oat flour would work in place of all purpose flour?
Lyndsey says
Hi Laura! Yes, it probably would work, although I haven't tested it. I've noticed with oat flour it is pretty close to all-purpose, but sometimes may need a bit more liquid. If you try it, let me know how it works out.
Amy says
These muffins were great - and my two teenage, athlete sons loved them - which is incredible, believe me. I only had plain protein powder, so I used Vanilla Almond Milk - and that seemed to work great.
Lyndsey Piccolino says
I'm so glad you liked them Amy!
Elizabeth says
I can’t believe my 5-year-old likes something with protein powder in it, I’m so happy!!
Lyndsey says
That is awesome! Thanks for your review Elizabeth!
Susie says
My kids go crazy for these. Last time, I made them with frozen raspberries instead of blueberries and they were just as delicious!
Lyndsey says
Raspberries sound amazing! Thanks for your review Susie!!
Kim says
These were so good! I made them into mini muffins to take to a group gathering - cooked at 350° for 12min and they came out perfect! Will def make again!
Lyndsey says
yum! Thanks so much for trying Kim! the mini muffins sound delicious!
Charity says
I switched out the oil and replaced it with a banana and used almond flour. These are seriously so good!!!!!
Lyndsey says
So glad you liked them!
Joslyn Parkos says
These are one of the best muffins i've ever had. they don't even taste healthy-like. They taste like a bakery style muffin!
Lyndsey says
Thanks so much Joslyn! I'm glad you liked them!