Hearty Blueberry Protein Muffins

Keywords to use: blueberry protein muffins, healthy blueberry muffins, protein-packed muffins, whole wheat blueberry muffins, low-sugar blueberry muffins, easy breakfast muffins, high-protein snacks

I’ve been making blueberry protein muffins on busy mornings for years—these tender, slightly sweet bites are the kind of thing I stash in the freezer for rushed days or pack in a lunchbox for a kid who needs a filling snack. This recipe turns pantry staples into protein-packed muffins that feel wholesome without being dry, and they work especially well as an easy, healthy breakfast or a grab-and-go treat.

What makes this recipe special

These are more than a quick muffin: whole wheat flour and oats add fiber, Greek yogurt keeps the crumb moist, and protein powder boosts staying power so they work as high-protein snacks after a workout. They’re simple to assemble and forgiving—perfect if you want healthy blueberry muffins without fuss.

“Perfect balance of sweet and hearty—my kids devoured them at breakfast and I loved the energy boost!” — a happy home baker

How this recipe comes together

You’ll combine dry whole grains and protein powder, whisk the wet ingredients until smooth, then fold the two together briefly and gently toss in blueberries. The batter is thick but scoopable; bake until the edges are set and a toothpick comes out clean. The whole process is fast—about 10 minutes prep and under 20 minutes in the oven.

What you’ll need

1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup protein powder (vanilla or unflavored)
1/4 cup honey or maple syrup
1 cup unsweetened almond milk
1/2 cup Greek yogurt
1 cup fresh or frozen blueberries
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Substitution tips:

• If you prefer dairy, swap almond milk for cow’s milk 1:1.
• Use plain or vanilla protein powder; collagen works but won’t add extra protein texture.
• For a lower sugar option, use maple syrup sparingly or a liquid sweetener of your choice to taste.

Step-by-step instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease each cup.
2. In a large bowl, whisk together whole wheat flour, rolled oats, protein powder, baking powder, baking soda, and salt.
3. In another bowl, beat honey or maple syrup with almond milk, Greek yogurt, eggs, and vanilla until smooth.
4. Pour the wet mix into the dry ingredients and stir just until combined—don’t overmix. Fold in blueberries gently.
5. Divide batter evenly among the muffin cups, filling about 3/4 full.
6. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These muffins shine warm with a smear of almond butter or plain Greek yogurt on the side. Serve them as easy breakfast muffins alongside scrambled eggs or a spinach salad for a brunch spread. For weekend brunch, pair with lemony pancakes or a light fruit salad to balance the hearty texture—try these fluffy buttermilk pancakes if you want a blueberry-themed brunch companion: buttermilk blueberry pancakes.

Storage and reheating tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap individually or place in a freezer bag; freeze for up to 3 months. Thaw overnight in the fridge or on the counter for a couple hours.
• Reheating: Warm in a 325°F oven for 5–7 minutes or microwave for 20–30 seconds from thawed. If reheating from frozen, add a minute or two in the oven.

Helpful cooking tips

• Toss frozen blueberries in a tablespoon of flour or oats before folding in to prevent them from sinking and turning the batter purple.
• Use a gentle folding motion to keep muffins tender; overmixing activates gluten and makes them dense.
• If your protein powder is very absorbent, add a splash more almond milk (1–2 tablespoons) to keep the batter moist.
• For even muffins, use an ice cream scoop to portion batter.

Different ways to try it

• Add lemon zest and a sprinkle of poppy seeds for a bright twist.
• Stir in 1/4 cup chopped walnuts or pecans for crunch.
• Swap blueberries for raspberries, chopped apples with cinnamon, or dark chocolate chips for a treat.
• Make gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free oats; texture may vary.

Your questions answered

Q: Can I use frozen blueberries?
A: Yes—no need to thaw. Toss them in a little flour to reduce bleeding into the batter and fold in gently.

Q: What protein powder works best?
A: Vanilla whey or plant-based powders both work. Unflavored collagen will add protein but not flavor; plant proteins can be drier, so add a tablespoon of milk if needed.

Q: Can I make these vegan?
A: To make vegan, replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and use a dairy-free yogurt. Texture will be slightly different but still tasty.

Q: How can I reduce sugar further?
A: Use a natural zero-calorie sweetener equivalent for the 1/4 cup syrup or cut the amount to 3 tablespoons; the yogurt and blueberries add natural sweetness.

Q: How many calories/protein per muffin?
A: This depends on your protein powder and exact brands, but expect roughly 150–220 calories and 8–12g protein per muffin when using a standard whey or plant protein powder.

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Blueberry Protein Muffins

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• Author: jake-hollander
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These moist blueberry protein muffins are perfect for busy mornings, packed with whole grains and protein for a filling snack.

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Ingredients

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• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup protein powder (vanilla or unflavored)
• 1/4 cup honey or maple syrup
• 1 cup unsweetened almond milk
• 1/2 cup Greek yogurt
• 1 cup fresh or frozen blueberries
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease each cup.
2. In a large bowl, whisk together whole wheat flour, rolled oats, protein powder, baking powder, baking soda, and salt.
3. In another bowl, beat honey or maple syrup with almond milk, Greek yogurt, eggs, and vanilla until smooth.
4. Pour the wet mix into the dry ingredients and stir just until combined—don’t overmix. Fold in blueberries gently.
5. Divide batter evenly among the muffin cups, filling about 3/4 full.
6. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

For even muffins, use an ice cream scoop to portion batter. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 8g
• Sodium: 250mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 30mg