Description
These High Protein Blueberry Muffins are a delicious, wholesome breakfast option packed with protein and bursting with juicy blueberries. Soft, fluffy, and perfectly sweetened, these muffins make a great snack or pre/post-workout treat to keep you energized throughout the day.
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 it 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 well blended.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, Greek yogurt, almond milk, maple syrup, vanilla extract, and melted coconut oil until smooth and combined.
- Combine Wet & Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the muffins soft and tender. The batter should be thick but slightly pourable; add a splash more milk if needed for consistency.
- Fold in Blueberries & Seeds: Carefully fold in the blueberries and optional chia or flax seeds, taking care not to break the berries, which can cause bleeding in the batter.
- Bake the Muffins: Evenly divide the batter among the muffin cups, filling each about three-quarters full. Bake for 18–22 minutes, checking around 18 minutes with a toothpick to ensure they come out clean and 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. For longer storage, freeze the muffins.
Notes
- Choose a protein powder you enjoy for flavor; whey protein will produce fluffier muffins whereas plant-based protein may yield a denser texture.
- Toss blueberries in flour before adding to batter to prevent them from sinking.
- Swap coconut sugar with regular sugar or low-calorie sweeteners like stevia or monk fruit if preferred.
- For extra serving ideas, pair muffins with a protein smoothie, scrambled eggs, or top with Greek yogurt or nut butter.
