4.48 71 Published Feb 21, 2024, Updated Sep 18, 2024
Why I Love These Muffins
Protein-packed – Each muffin packs 7 grams of protein! Low-sugar – This recipe calls for only 1/4 cup coconut sugar in the entire batch so each muffin only has 8 grams of sugar, which is way less than a bakery-style blueberry muffin. Portable – These muffins are easy to eat with your hands on the go. Bonus, silicone muffin cups double as a baking, storage and transportation vessel.
Ingredients Needed
unsweetened almond milk – we’re making our own dairy-free “buttermilk” by mixing apple cider vinegar with almond milk, which helps to achieve a light and fluffy crumb. apple cider vinegar – I recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best. oat flour and almond flour – to make these muffins gluten-free I went with a combo of oat flour and almond flour. plant-based vanilla protein powder – you’ll need a plant-based vanilla protein powder for this recipe. I’ve tested it with Sun Warrior and Nuzest and I highly recommend one of these brands. You can use my code eatingbirdfood for 15% off your Nuzest order. baking powder and baking soda – leavening agents that help the muffins rise. salt – enhances the flavors of the other ingredients. cinnamon – the perfect warming spice that complements the blueberries nicely. egg – you can use 3 Tablespoons of egg whites or 1 regular egg for this recipe. plain Greek yogurt – instead of oil we’re using yogurt to add moistness to these muffins. I recommend using full-fat Greek yogurt, but 2% will also work. coconut sugar – we’re only using 1/4 cup for the whole batch! I wouldn’t recommend swapping this with a liquid sweetener like maple syrup as the muffins will turn out too wet. vanilla extract – the perfect flavor enhancer. fresh blueberries – the star of the show, providing bursts of juicy sweetness. If you only have frozen blueberries on hand, feel free to use those instead. And no need to thaw them!
How to Make Blueberry Protein Muffins
Step 1: Whisk together the almond milk and apple cider vinegar in a medium mixing bowl. Let it sit for 5-10 minutes, then add your egg (or egg whites), yogurt, coconut sugar and vanilla and whisk until smooth and combined. Step 2: In a large mixing bowl, add the oat flour, almond flour, protein powder, baking powder, baking soda, salt and cinnamon. Mix to combine. Step 3: Add the wet ingredients to the dry ingredients and stir until just combined. Step 4: Toss the blueberries with 1 Tablespoon of oat flour in small bowl. Then add them to batter and gently stir to combine. Step 5: Evenly pour the batter into 9 muffin tins. Top with additional fresh blueberries and bake for 18-20 minutes, until a toothpick comes out clean. Let cool and enjoy!
Dietary Substitutions
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. Just note, that this will change the protein content of the muffins. 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.
How to Store Blueberry Protein Muffins
At room temperature: Store in an airtight container on the counter for up to 2 days. In the fridge: These muffins will stay fresh for up to 5 days when refrigerated in an airtight container. In the freezer: Let the muffins cool completely, then transfer them to a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight.
More Protein-Packed Recipes
Protein Balls Peanut Butter Protein Pudding Protein Cake Protein Pancakes Protein Cookie Dough Air Fryer Baked Oats Peanut Butter Protein Fluff
Be sure to check out all of my muffin recipes as well as the full collection of snack recipes!
