High-Protein Blueberry Muffins
Love it — let’s make soft, fluffy, bakery-style Blueberry Muffins but packed with protein
This version stays moist (not dry like some protein muffins).
High-Protein Blueberry Muffins
Ingredients (Makes 12 muffins)
Dry Ingredients
- 1 cup oat flour (or blended oats)
- ½ cup vanilla protein powder (whey or casein)
- ½ cup almond flour (keeps them moist)
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch salt
Wet Ingredients
- 2 large eggs
- ¾ cup plain Greek yogurt
- ¼ cup milk (any kind)
- ⅓ cup honey or maple syrup
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries
- 1 tsp lemon zest (optional but amazing)
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin.
- Mix dry ingredients in one bowl.
- Whisk wet ingredients in another bowl.
- Combine gently (don’t overmix).
- Fold in blueberries.
- Fill liners ¾ full.
- Bake 18–22 minutes until golden and toothpick comes out clean.
- Cool 10 minutes before removing.
Macros (Approx. Per Muffin)
- Protein: 10–13g
- Calories: 150–180
- Carbs: 18g
- Fat: 5g
Make Them Even Higher Protein (15g+ each)
- Replace almond flour with extra ¼ cup protein powder
- Add 2 tbsp cottage cheese (blended smooth)
- Use high-protein milk
Bakery-Style Tip
Sprinkle a little coconut sugar on top before baking for a crunchy muffin-top finish.
