Blueberry Protein Muffins
User Reviews
4.5
Blueberry Protein Muffins
Description
The recipe blends unsweetened almond milk and apple cider vinegar to mimic buttermilk, combining this liquid base with a mix of oat flour, almond flour, protein powder, baking agents, cinnamon, and salt. Greek yogurt, egg, coconut sugar, and vanilla provide moisture and sweetness. Blueberries tossed in oat flour maintain even dispersion throughout the muffin batter.
Baked at 375°F for around 18-20 minutes, the muffins develop a golden outside while remaining soft inside. Their texture balances moistness with mild density enhanced by protein powder.
These muffins are versatile as a grab-and-go breakfast or post-workout snack. Additional blueberries may be placed on top before baking for a decorative finish and intensified fruity flavor.
For those needing dietary adaptations, yogurt can be swapped for plant-based options to make them dairy-free and vegan (using a flaxseed egg). Coconut sugar may be replaced with monk fruit sweetener to reduce sugar. Nut-free versions can omit almond flour and milk, substituting oat flour and alternative dairy-free milks; texture may be affected.
Ingredients
- 1 cup almond milk unsweetened
- 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 or 1 egg, white
- ⅓ cup Greek yogurt plain, full fat
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- ¾ cup blueberries plus more for topping, fresh
Instructions
- 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.
- Add almond milk and apple cider vinegar to a medium mixing bowl and whisk to combine. Set aside.
- 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.
- Add the egg, greek yogurt, coconut sugar and vanilla to the bowl with the almond milk. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- 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.
- Fill 9 muffin tins evenly with batter and top with additional blueberries, if desired.
- 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
- To make dairy-free, substitute Greek yogurt with plant-based yogurt.
- For vegan muffins, replace the egg with a flaxseed egg and use vegan yogurt.
- Use monk fruit sugar instead of coconut sugar for a lower sugar option.
- Nut allergies can be accommodated by replacing almond flour with oat flour and using a suitable dairy-free milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 138 kcal
% 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.
User Reviews
Overall Rating
4.5
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