These blueberry protein muffins are soft, fluffy, incredibly flavorful, and of course, packed with plenty of protein. Not to mention, they're ready in under an hour and are just as delicious as the ones from your favorite bakery!
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The Best Protien Muffins
If you're getting bored of the usual protein shakes, these protein muffins are a tasty and easy way to switch it up while still getting in an adequate amount of protein.
I mean, they have 15 grams of protein each! So, just two will match the typical amount of protein in a shake.
Also, this healthy muffin recipe is made with simple, easy-to-find ingredients. All you need is your favorite protein powder, some blueberries, greek yogurt, oats, and just a handful of other ingredients to make 'em.
Oh, and best of all they are delightfully sweet even though they're made without sugar. So they're sure to satisfy your sweet tooth without giving you the sugar crash that follows eating "normal" muffins. And that's a big reason why I love having one or two of these protein powder muffins to start off my day. I know once the afternoon rolls around, I won't be feeling drained and tired. Instead, when I eat these sugar free muffins for breakfast, I get a steady boost of energy all morning long.
Also, just so you guys know, this recipe is easy to customize, and it can even be made into vegan protein powder muffins with just a few small modifications.
- Unsweetened Almond Milk- you can use any milk you want.
- Greek Yogurt- Vanilla or plain works best. I like to use Fage Total 0.
- Vanilla extract
- Granulated erythritol- Swerve is my go-to brand. You can also use a monk fruit based sweetener.
- Vanilla Protein Powder- whey protein powder or plant based protein powder
- Baking powder
- Baking soda
Oh, and if you want a low carb version of these muffins, you can use many of the ingredients above to make these keto blueberry muffins.
My Favorite Protein Muffin Variations
Again, this recipe is super easy to customize! In fact, this recipe works as a really great base muffin recipe, and you can use it to make a variety of different muffins from it. Here are just a few options for mixing up the recipe, all in equal portions to the ingredients listed above:
- Banana Protein Muffins: Swap vanilla extract for banana extract and leave out the blueberries
- Double Chocolate Protein Muffins: Swap vanilla protein powder for chocolate protein powder and add chocolate chips instead of blueberries.
- Peanut Butter Protein Muffins: Swap protein powder for peanut butter protein powder and use peanut powder instead of cinnamon.
How To Make Blueberry Protein Muffins
Step 1: Prep Work
First things first, preheat your oven to 350°F (175°C).
Next, place muffin paper tins or silicone muffin tins in the slots of your muffin tray.
Step 2: Making The Muffin Batter
Now, in a large bowl, add the almond milk, egg, yogurt, and vanilla extract and mix until smooth. Then, to that, add in the oats, erythritol, protein powder of choice, baking powder, baking soda, cinnamon, and salt.
Now mix the wet and dry ingredients together until a batter forms. And be careful not to overmix your muffin batter. At this point, it should be slightly lumpy but shouldn't have any areas with dry flour.
Lastly, add the blueberries and stir to combine them into the batter.
Step 3: Baking The Muffins
Now that you have a batter, scoop it into the slots of the muffin tin and fill them about ¾ of the way to the top.
Then bake the protein muffins for about 20-25 minutes. You'll know your muffins are done when you insert a toothpick into the center of the muffin and it comes out clean or with just a few moist crumbs.
Finally, take these delicious healthy blueberry oatmeal muffins out of the oven, let them cool for a few minutes, and enjoy!
How I Recommend Storing Leftovers
In the fridge: If you have leftovers, these blueberry muffins store super well and are just as delicious days after baking them. They make for a great quick breakfast, snack, or even dessert! My favorite way to store them is in an airtight container with a paper towel on the bottom and top of the muffins. If you want, you can also do this in a ziploc bag. Stored this way, the muffins will last for up to 4 days.
In the freezer: If you don't think you'll finish the muffins off in the days after making them - or if you want to make a big batch - you can always freeze them. To do this, let the muffins first cool completely. Then, put them in a freezer-safe bag and make sure to squeeze all of the excess air out. Stored this way, they'll last in the freezer for about 2 months. When you're ready to eat them, you can either let the muffins thaw at room temperature or put them in the microwave to warm them up.
More Protein Recipes
If you're looking for more high protein recipes, I have a bunch on the blog that you have to try out next!
Here are a few to get you started:
- Protein Mug Cake
- Protein Brownies
- Protein Cinnamon Rolls
- Protein Donuts
- Protein Pudding
- Protein French Toast
- Banana Protein Shake
By the way, if you're trying to add some muscle, I recently put together lists of the best protein powders for weight gain and the best high protein cereals. So give that list a look if you're trying to add some size.
- Preheat the oven to 350°F (180°C).
- Place muffin paper tins in a muffin baking pan.
- In a large bowl, combine almond milk, egg, greek yogurt, and vanilla and mix until well combined.
- Add the oats, erythritol, protein powder, baking powder, baking soda, cinnamon, and salt to the bowl. Mix until well combined.
- Add the blueberries and mix them into the batter.
- Scoop the mixture into the muffin tins and bake for 20-25 minutes.
- Let them cool, serve, and enjoy!
Nutrition Information:Serving Size: 1 muffin
Amount Per Serving: Calories: 144Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 16gFiber: 3gSugar: 0gProtein: 15g