Blueberry Protein Muffins
I love waking up on weekend mornings with a cup of coffee and a baked good or something I’ve prepared the night before. Sometimes I’ll do overnight banana bread oats, chocolate protein zucchini bread or a pumpkin pie apple danish. Other times, I like to keep it simple with a good ‘ol blueberry muffin.
Muffins are special because they are basically acceptable cake for breakfast. These blueberry protein muffins feel no different, except they are actually good for you. Very similar to my healthy applesauce muffins, these are high in protein and lower in calories than most muffins out there, these will start your morning off right. Think of these as your hundred calorie grab and go snack, at 115 calories each compared to your store bought muffins which can be anywhere from 400 to 700 calories EACH!
For a savory breakfast to go with your sweet side, try breakfast pizza, cheesy egg white sausage bake or sweet jalapeño corn bread breakfast bake.
Why you’ll love this recipe:
- 115 calories per muffin compared to a store bought 400+ calorie muffin!
- Blueberry protein muffins are high in protein, low in fat but feel like you’re eating dessert.
- Quick, easy breakfast you can make and eat all week long.
- Bursting with juicy blueberry flavor and no refined sugars makes them deceivingly healthy.
- Whipped up in minutes with a quick cleanup.
- Great for parties, busy mornings and freezable to enjoy for up to 3 months.
Blueberry Protein Muffins
These muffins will have you rethinking the whole “no sweets for breakfast” idea. With no refined sugar, gluten-free flour and Greek yogurt, these muffins are deceivingly healthy and still have that soft fluffy texture we want from a muffin.
Using applesauce, honey and frozen blueberries that melts the blueberry juices into the muffin, creates a flavorful, naturally sweet low fat muffin. Even better, it takes about 5 minutes to throw everything together and toss it into the oven for a breakfast or snack you can enjoy all week long.
Can you make this recipe dairy and gluten free?
Absolutely. I used Bob’s gluten free all purpose flour because it’s what I had on hand. To ensure your blueberry protein muffins are gluten-free, make sure your flour, protein powder and baking powder are free of gluten. While whey protein is naturally gluten-free, a lot of the additives and flavorings in most protein powders are not, so make sure to double check. Nuzest is a trusted and great gluten-free protein powder option. The rest of the recipe is naturally gluten-free.
To make this dairy free, simply replace the Greek yogurt with your favorite non-dairy Greek yogurt alternative. Kite Hill makes a great one. Everything else is naturally dairy-free.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these blueberry protein muffins.
Flour: I used Bob’s Gluten Free 1:1 Baking Flour. You can use all-purpose in its place.
Whey Protein: this recipe is best with PeScience Gourmet Vanilla or Gold Standard Whey Vanilla Ice Cream. You can substitute with your favorite vanilla whey protein or Nuzest Vanilla for a gluten free alternative. Texture and taste may change with different protein powders.
Applesauce: make sure it’s unsweetened to avoid adding refined sugar.
Greek Yogurt: I used plain non fat Fage but any plain non-fat will work. Use dairy-free alternative to make dairy-free.
Honey or maple syrup: can use lite maple syrup to reduce calories.
Eggs: binds everything together.
Blueberries: I used frozen, they have more juice than fresh and as they defrost in the oven they really make the muffins “pop” with blueberry flavor. However, fresh works too!
How to make these Blueberry Protein Muffins
Step 1: preheat and prep
Preheat your oven to 350°F (180°C). Grease or line a 16-cup muffin tin with paper liners, silicone liners or muffins wrappers.
Step 2: mix dry ingredients
In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
Step 3: mix wet ingredients
In a separate bowl, combine the unsweetened applesauce, Greek yogurt, honey, eggs, and vanilla extract. Mix well.
Step 4: mix wet and dry ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in tough muffins.
Step 5: fold in blueberries
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Step 6: divide and bake
Divide the batter evenly among the 16 muffin cups, filling each about 3/4 full. Bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The muffins should be slightly golden on top and spring back when lightly touched.
Step 7: cool and enjoy
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
How to store
Store the blueberry protein muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Check out some of our other easy breakfast meals!
- Brioche French Toast Casserole
- Southwest Frittata
- Baked Oatmeal for One
- Pumpkin Chocolate Chip Muffins
Blueberry Protein Muffins
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Blueberry Protein Muffins
Ingredients
- 2 cups Bob's Gluten Free 1:1 Baking Flour 296g
- 1/2 cup vanilla whey protein powder 48g
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup unsweetened apple sauce 267g
- 1/2 cup plain non-fat Greek yogurt 113g
- 1/4 cup honey or maple syrup 84g
- 2 eggs
- 1 tsp. pure vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (180°C). Grease or line a 12-cup muffin tin with paper liners, silicone liners or muffin wrappers.
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the unsweetened applesauce, Greek yogurt, honey, eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in tough muffins.
- Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
- Divide the batter evenly among the 16 muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The muffins should be slightly golden on top and spring back when lightly touched.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Store the protein blueberry muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Notes
- All nutrition facts are an estimate and will change if you use alternative ingredients.
- Do not over-mix to prevent the muffins from being tough.
- When cooked, they will be slightly golden and will spring back when touched. Do not over bake.
Tastes almost like bread. I doubled the amount of vanilla extract but it still wasn’t very muffiny so if I make this again I will double the honey to see if that helps. I used a vegan vanilla protein powder, next time I will use whey.
We added butter and honey on top of the muffins kind of like if they were biscuits and that helped. My muffin pan has 12 slots so I made 12 muffins and they baked well. The blueberries were definitely the star of the show
I thought these had a great texture but I thought they could be a bit sweeter. I think if I had used vanilla flavored protein powder instead of the unflavored kind that I used, they probably would have turned out sweet enough. If I use unflavored protein powder again next time, I’ll definitely add a little more vanilla and maple syrup. Also, this recipe made 18 muffins for me…that “16 cup muffin pan” really threw me off. I’ve only ever seen those in 12 for regular or 24 for mini.
I feel like they were a little too spongy for my taste, they are sitting on my stomach something off about them. they are almost like yorkshire pudding. The fruit helped but, still spongy (but they look good).
Fantastic! My 2-year-old loved them and I feel much better about her eating these vs. the high sugar/fat junky muffins at the coffee shop!! Will definitely be on repeat here! Giving them 4 out of 5 because I feel like they are missing a little something – salt maybe? Adding a little salted butter helped. Still awesome! Thank you for the great recipe!
Absolutely delicious, these are going in the rotation. I used honey for mine, and it turned out perfectly, might try syrup next time to try it for fun. HIGHLY recommend!
Yay! Makes me so happy you like them as much as I do!
Thoughts on how (if possible) to make dairy free? I’m now gluten and dairy free…..
Hi Kathy, it’s totally possible to make these dairy-free. I wrote a little blurb about it in the blog that you can refer back to, but basically just sub out the Greek yogurt with your favorite non-dairy alternative. Super easy!