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Blueberry Protein Muffins

These blueberry protein muffins are perfectly fluffy and packed with 7 grams of protein each! They're such a great snack or breakfast option to meal prep for the week.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 9 muffins
Calories: 138 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 ¼ cups + 1 Tablespoon oat flour
  • ¼ cup almond flour
  • ¼ cup plant-based vanilla protein powder I used Sun Warrior
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 Tablespoons egg whites or 1 egg
  • ⅓ cup plain full fat Greek yogurt
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla
  • ¾ cup fresh blueberries plus more for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 375° F and spray 9 cups of your muffin tin with non-stick cooking spray, or use paper liners that are sprayed with cooking spray.
  2. Add almond milk and apple cider vinegar to a medium mixing bowl and whisk to combine. Set aside.
  3. Add 1 ¼ cup oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon and salt to a large mixing bowl and stir to combine.
  4. Add the egg, greek yogurt, coconut sugar and vanilla to the bowl with the almond milk. Whisk to combine.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined.
  6. In a separate small bowl toss the blueberries in 1 Tablespoon of oat flour then add the blueberries to the batter and gently mix to evenly distribute.
  7. Fill 9 muffin tins evenly with batter and top with additional blueberries, if desired.
  8. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let muffins cool for about 5 minutes before removing to cool completely on a cooling rack.

Notes

  • Dairy-free – Swap the Greek yogurt with a plant-based yogurt.
  • Vegan – Use a vegan yogurt and I haven't tested it, but I bet you could swap the egg for one flaxseed egg. Let me know if you try it!
  • Low-sugar – Swap the coconut sugar for a monk fruit sugar.
  • Nut-free – For those with nut allergies, you can use a different dairy-free milk option and try swapping the almond flour for more oat flour. I haven't tried it, so I'm not 100% sure if the texture will be different, but let me know if you try it.

Nutrition Information

Serving 1muffin Calories 138kcal (7%) Carbohydrates 21g (7%) Protein 7g (14%) Fat 3g (5%) Cholesterol 1mg (0%) Sodium 471mg (20%) Potassium 113mg (3%) Fiber 2g (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 9muffins

Amount Per Serving

Calories 138

% Daily Value*

Serving 1muffin
Calories 138kcal 7%
Carbohydrates 21g 7%
Protein 7g 14%
Fat 3g 5%
Cholesterol 1mg 0%
Sodium 471mg 20%
Potassium 113mg 2%
Fiber 2g 8%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.