These Blueberry Protein Muffins include 14 grams of protein per muffin and are bursting with lemon blueberry flavors. The ideal high-protein snack or breakfast, a couple of these muffins will help you reach your daily protein goals with pleasure!

White plate with blueberry muffins and one sliced in half, exposing the blueberry inside.

If you’ve been following The Roasted Root for a while, you’ve likely read numerous times that I’m a big fan of high-protein breakfasts, and I always prioritize getting plenty of protein throughout the day.

Depending on your total daily protein intake goals, these protein muffins can be a savior if you get tired of consuming all animal protein or if you prefer sweet treats.

There are a whopping four sources of protein in these muffins: Whole eggs, egg whites, protein powder, and Greek yogurt. 

All forces combined bring us 14 grams of protein per muffin. Not too shabby for a snack or part of a balanced breakfast!

You can see the full nutrition facts in the recipe card below.

If you enjoy sweet breakfast recipes that still contain a decent source of protein, also try my Oatmeal Protein Pancakes and my Oatmeal Protein Waffles.

The next time your sweet tooth is talking and you’re looking for muffin recipes with extra protein and no added sugar, be sure to whip up these fluffy muffins!

Plate of blueberry muffins with fresh blueberries all around and a golden napkin to the side.

Let’s chat about the simple ingredients for protein muffins!

Ingredients for Blueberry Protein Muffins:

Quick Oats or Rolled Oats: Taking the place of all-purpose flour, we blend up oats in a blender into a flour.

You can use old fashioned oats, rolled oats, quick oats, or instant oats. I use gluten-free sprouted oats.

Protein Powder: Pick your favorite protein powder! I use unsweetened, unflavored goat whey protein powder.

If you use a flavored, sweetened protein powder, be sure to use one you enjoy.

Vanilla protein powder works great here. While you can use collagen peptides instead of protein powder, note that collagen is not a complete source of protein.

Granulated Sugar: Pick your favorite granulated sugar to sweeten the muffins. Regular cane sugar, coconut sugar, sugar-free sweetener, or brown sugar works great.

For low-carb blueberry protein muffins, use your favorite sugar-free sweetener such as monk fruit sweetener. I like using sugar-free sweetener to keep the carb count relatively low.

​Rather than using granulated sweetener, you can use 1/2 cup of pure maple syrup or honey (add either to the liquid ingredients) although the muffins won’t taste as sweet.

Eggs: A couple eggs help make the muffins rise into a fluffy texture. 

Egg Whites: We use egg whites as an additional protein source and it also adds to the fluffy texture.

If you aren’t as concerned with the high protein content, you can replace the egg whites with ½ cup of milk such as regular cow’s milk, almond milk, oat milk, etc.

Greek Yogurt: Nonfat Greek yogurt acts as a protein source and moisture for the muffins. You can use cottage cheese instead of yogurt if you’d prefer.

Avocado Oil: Bringing moisture to the muffins, we use avocado oil. I don’t use a lot of oil to keep the fat content relatively low. Use melted coconut oil, olive oil, or melted butter instead of avocado oil. 

Fresh Blueberries: Fresh berries bring pops of flavor to the muffins. Feel free to replace them with 1 cup of chopped fruit, such as strawberries, apples, or peaches.

Baking Powder: The leavening agent here. Baking powder helps the muffins rise and ensures they stay held together nicely.

Sea Salt and Cinnamon: Ground cinnamon brings warm flavor and salt enhances the flavors of the muffins.

Pure Vanilla Extract: A splash of vanilla extract adds warm flavor to these healthy muffins. If you don’t have it on hand, feel free to skip it and the muffins will still taste great.

Lemon Zest: A little fresh lemon zest adds a little citrus nuance to the muffins. I like adding zest to bring more flavor to the muffins but you can also skip it. 

Looking for ways you can change up this recipe using different flavors? Here are some ideas.

Recipe Customizations:

Chocolate Chip Protein Muffins: Omit the blueberries and lemon zest and add ⅔ cup of chocolate chips.

Banana Protein Muffins: Replace the egg whites with two mashed ripe bananas for banana muffins. Toss in 2/3 cup of chocolate chips too in order to make banana chocolate chip protein muffins. 

Pumpkin Protein Muffins: Add an additional 1/2 cup of oats, 2/3 cup of canned pumpkin pure, and 1 tablespoon of pumpkin pie spice. Also consider increasing the amount of sweetener.

Fruity Protein Muffins: Use 1 cup of chopped strawberries, raspberries, chopped apple, peaches, or pears instead of blueberries.

Use Dried Fruit: In addition to or in lieu of blueberries, use ½ to ⅔ cup of raisins, dried cranberries or dried blueberries. For cranberry orange muffins, add 2 tablespoons of orange zest. 

Add Nuts: Mix in ½ to ⅔ cup of chopped walnuts or pecans for a nutty crunch.

Change the Flour: Use 2 cups of gluten-free flour or 3 cups of almond flour instead of oats. If you have oat flour already, use 2 cups of oat flour.

Make Them Egg-Free: Replace the eggs with two flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water). Replace the egg whites with 1/2 cup unsweetened applesauce.

In this way, you can use this as a base recipe for different flavors of protein muffins by changing out the blueberries and lemon zest for other additions.

Make the best protein muffins every time depending on your personal taste.

Now that we’re familiar with the wholesome ingredients and some potential customizations, let’s bake some muffins!

How to make Blueberry Protein Muffins:

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or silicone liners.

Transfer the oats to a high-powered blender and blend until a flour forms, about 60 seconds.

Rolled oats in a blender, ready to be blended into a flour.

Add the remaining dry ingredients (sugar, protein powder, baking powder, cinnamon and salt) to the blender and blend to combine all of the dry ingredients.

Ground up oats, protein powder, cinnamon and salt in a blender for blueberry muffins.

In a large mixing bowl, mix together the eggs, Greek yogurt, egg whites, avocado oil, and pure vanilla extract.

Wet ingredients for protein muffins in a mixing bowl.

Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.

Mixing bowl with wet ingredients in the bottom and dry ingredients on top to be mixed together for muffin batter.

Place blueberries in a separate large bowl and toss them with 2 teaspoons of gluten-free all-purpose flour or regular all-purpose flour. If you don’t have flour on hand, skip this step.

Blueberries tossed with flour in a mixing bowl.

Transfer the blueberries and lemon zest to the muffin batter and mix well.

Mixing bowl with muffin batter and blueberries on top, ready to be mixed in.

Fill the muffin cups all the way up with muffin batter. If you’d like, place extra blueberries on top of the batter.

Muffin pan with blueberry muffin batter inside, ready to go into the oven.

Bake on the center rack of the preheated oven for 18 to 22 minutes, or until the muffins test clean and are baked through.

To test for doneness, insert a digital thermometer into the center of a muffin and wait until the numbers stop moving. If the muffins are 190 degrees on the inside or hotter, they are fully baked.

The ideal internal temperature for muffins is between 190 and 205 degrees F.

Allow muffins to cool to room temperature before removing them from the muffin pan. Once the muffins have cooled completely, you can peel off one of the papers and enjoy!

I don’t recommend peeling off the liner while the muffin is still warm because you will lose some of the muffin to the liner.

How to Store Protein Muffins:

Store muffins in an airtight container or ziplock bag in the refrigerator for 3-5 days. You can also freeze muffins in a large freezer bag for up to 3 months.

When you’re ready to eat a muffin, I recommend heating it in the microwave for the tastiest results. If you’re reheating it from the refrigerator, microwave for 15 to 25 seconds. If reheating it from the freezer, microwave for 35 to 50 seconds.

I enjoy the muffins with a smear of butter, almond butter, or peanut butter and a light drizzle of honey.

White plate of blueberry muffins with one sliced in half, exposing the inside.

And that’s it! This easy protein muffin recipe is a great meal prep recipe to help hit your daily protein goals. 

If you’re looking for a high-protein breakfast that won’t spike your blood sugar on busy mornings, let these high protein muffins be your guiding light. Just be sure to stick with a sugar-free sweetener if you’re concerned about blood sugar regulation.

In addition, for those who enjoy a sweet treat and want to maximize the health benefits, high-protein recipes like this are phenomenal.

If you enjoy high-protein sweet treats like these healthy protein muffins, also try these reader favorites:

More Sweet High-Protein Recipes:

A great source of protein in muffin form!

White plate with blueberry muffins and one sliced in half, exposing the blueberry inside.

Blueberry Protein Muffins

5 from 3 votes
These easy protein muffins are bursting with blueberry deliciousness and are easy to customize to your heart's delight! See the Recipe Customizations section above for different flavors.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or silicone liners.
  • Transfer the oats to a high-powered blender and blend until a flour forms, about 60 seconds.
  • Add the remaining dry ingredients (sugar, protein powder, baking powder, cinnamon and salt) to the blender and blend to combine all of the dry ingredients.
  • In a large mixing bowl, mix together the eggs, Greek yogurt, egg whites, avocado oil, and pure vanilla extract.
  • Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.
  • Place blueberries in a separate large bowl and toss them with 2 teaspoons of gluten-free all-purpose flour or regular all-purpose flour. If you don’t have flour on hand, skip this step.
  • Transfer the blueberries and lemon zest to the muffin batter and mix well.
  • Fill the muffin cups all the way up with muffin batter. If you’d like, place extra blueberries on top of the batter.
  • Bake on the center rack of the preheated oven for 18 to 22 minutes, or until the muffins test clean and are baked through.
  • To test for doneness, insert a digital thermometer into the center of a muffin and wait until the numbers stop moving. If the muffins are 190 degrees on the inside or hotter, they are fully baked. The ideal internal temperature for muffins is between 190 and 205 degrees F.
  • Allow muffins to cool to room temperature before removing them from the muffin pan. Once the muffins have cooled completely, you can peel off one of the papers and enjoy! I don’t recommend peeling off the liner while the muffin is still warm because you will lose some of the muffin to the liner.
  • Store muffins in an airtight container or ziplock bag in the refrigerator for 3-5 days. You can also freeze muffins in a large freezer bag for up to 3 months.

Notes

*I use monk fruit sweetener to keep the muffins refined sugar-free. You can replace the granulated sweetener with ½ cup of pure maple syrup, although the muffins won’t taste as sweet.
 
The nutrition facts are based on using a zero calorie sweetener, like monk fruit sweetener. You can recalculate the macros if you use a caloric sweetener such as cane sugar or brown sugar, using MyFitnessPal.com or any similar macro calculator.

Nutrition

Serving: 1Muffin (of 12) · Calories: 195kcal · Carbohydrates: 18g · Protein: 14g · Fat: 9g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Cholesterol: 32mg · Sodium: 215mg · Fiber: 3g · Sugar: 2g
Author: Julia Mueller
Course: Breakfast, Muffins
Cuisine: American
Keyword: blueberry protein muffins, breakfast recipes, gluten free muffins, protein muffins, protein muffins recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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5 from 3 votes

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Questions and Reviews

    1. Hi Cin! I do include nutritional information with all of my recipes. In this case, I forgot to add the nutrition facts to the recipe card, but they are there now. Thank you for bringing this to my attention. Let me know if you have any other questions, and happy baking!

    1. Hi Chelsea! Thank you for catching that 🙂 I went back to MyFitnessPal and it looks like I had a pre-prepared oatmeal produce plugged in for the oats. So I swapped that ingredient out for the exact brand of oats I used (One Degree Sprouted Quick Oats) and arrived at 9 grams of total fat. I went ahead and updated the macros. Thanks again for brining this to my attention! xo

  1. These are just what I’ve been looking for! I made them today and they’re delicious!!! I might add a little more cinnamon in my next batch!! Great Instructions, easy to make!!! Thank-you!!! I’m on Weight Watchers, these muffins are just 3 pts with this ingredient list. So, I could have up to 2 muffins if I wanted, but they’re so satisfying, I don’t need to eat 2. 🙂🙂🙂🙂

  2. Just curious here, will the muffins turn out the same without protein powder? I know that it will impact the amount of protein in the muffins and I’m ok with that. And which brand of protein powder do you use? It’s been hard for me to locate unflavored powder.