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Blueberry Protein Muffins
4.5 from 126 votes

Blueberry Protein Muffins

These Blueberry Protein Muffins combine oat and almond flours with plant-based vanilla protein powder and cinnamon for a nutrient-dense baked good. Blueberries are gently mixed in after coating with flour to distribute evenly and prevent sinking. The muffins bake to a tender crumb with bursts of fresh blueberry and a subtle cinnamon aroma, suitable for protein-enriched breakfasts or snacks.

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

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

    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

  • 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

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%)

Nutrition Facts

Serving: 9 muffins

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.