These Blueberry protein muffins are healthy blueberry muffins packed with 8.5 grams of protein per serving.
Plus, these protein muffins are also egg-free, dairy-free, and vegan-friendly.
I have a passion for protein baked goods, especially adding protein powder to muffins, cookies, or oatmeal.
It’s a great way to increase your protein intake without drinking protein shakes.
Don’t get me wrong; I love protein shake recipes, but adding protein powder to my snack and breakfast food is a great way never to miss the protein.
Each of these muffins might only contain 8.5 grams of proteins and on its own which isn’t enough to reach your protein goals for a meal.
But it’s a great addition to your daily protein goals and a healthier option to my classic vegan blueberry muffins.
If you are after a treat that actually tastes good and bring nutrients to your day, try a protein muffin with blueberries.
How To Make Blueberry Protein Muffins
It’s very easy to make blueberry protein powder muffins using a bunch of wholesome ingredients you probably have at home.
All you need to make muffins with protein powder are:
- All-Purpose Flour or white whole wheat flour for a healthier twist. You can’t swap the flour for 100% oat flour, as the muffins won’t hold their shape as much.
- Rolled Oats or steel cut oats, or quick oats. This adds texture and protein. Feel free to use oat flour instead.
- Baking Powder
- Baking Soda
- Vanilla Protein Powder of choice. We love pea protein powder or peanut protein powder. I recommend selecting a clean plant-based protein powder made from minimal ingredients. As a general rule, you shouldn’t see more than five ingredients listed on your protein powder can.
- Milk of Choice – Soy milk or protein-fortified almond milk are great options for boosting the protein content of your muffins. However, any plant-based milk work great.
- Apple Cider Vinegar or lemon juice
- Unsweetened Applesauce or mashed banana or plant-based Greek yogurt like soy Greek-style yogurt for a boost of protein.
- Avocado Oil, canola oil, or melted coconut oil. Any oil or even melted plant-based butter work well. You can eventually swap oil for nut butter like almond butter or peanut butter, but the texture of the muffins is less light and fluffy.
- Vanilla Extract
- Unrefined Cane Sugar, coconut sugar, or sugar-free crystal sweeteners like allulose.
- Blueberries – fresh or frozen
Preheat the oven to 350°F (180°C).
In a large mixing bowl, add all the wet ingredients: soy milk, oil, apple sauce, vanilla extract, and apple cider vinegar.
Whisk well and set aside at room temperature for a few minutes.
Meanwhile, in another bowl combine all the dry ingredients: flour, oats, sugar, protein powder, cinnamon, salt, baking powder, and baking soda.
Whisk very well to evenly combine the dry ingredients together.
Pour the dry ingredients over the liquid ingredients, and stir with a silicone spatula or wooden spoon until all the ingredients come together into a smooth, slightly thick muffin batter.
Fold in the blueberries – fresh or frozen blueberries, and stir to evenly incorporate into the batter.
Line a 12-hole muffin tin with muffin liners. Slightly oil the paper cases with cooking oil spray. Set aside.
Fill in each paper cup with the muffin batter then sprinkle hemp seeds, oats, and a few extra fresh blueberries on top.
Bake the muffins at 350°F (180°C) on the center rack of the preheated oven for 25 to 35 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Remove from the oven and cool down on a cooling rack for an hour.
Store the protein muffins in an airtight container or cake box in the fridge for up to 4 days.
You can meal-prep protein blueberry muffins and store them in the freezer in zip-lock bags or airtight sealed containers for up to one month.
Thaw at room temperature the day before.
You can use this simple protein muffin recipe to create a range of muffin flavors like:
- Banana Protein Muffins – Use mashed banana instead of applesauce.
- Peanut Butter Protein Muffins – Replace the oil with fresh, natural peanut butter and use peanut butter protein powder to boost the peanut flavor.
- Chocolate Chips Protein Muffins – Replace the blueberries with 1/2 cup of your favorite chocolate chips.
- Pumpkin Protein Muffins – Swap applesauce for natural pumpkin puree or canned pumpkin puree. Add one teaspoon of pumpkin pie spices instead of cinnamon. Finally, replace the blueberries with finely chopped pecans and walnuts.
Here’s a list of ingredient substitutes you can try if needed:
- Oil-Free – Swap the oil for nut butter like peanut butter, cashew butter, tahini, or almond butter.
- Sugar-Free – Use a crystal sugar-free natural sweetener like erythritol or allulose.
- Gluten-Free – Pick gluten-free certified oats and gluten-free flour blends. However, keep in mind this option makes the muffin crumb a bit gummy and dense!
- Sweetener – Don’t use a liquid sweetener like maple syrup, or the texture of the muffins comes out too moist and chewy. Instead, try healthier unrefined sugar options like demerara sugar, date sugar, or coconut sugar.
Frequently Asked Questions
Below are my answers to your common questions about these protein blueberry muffins:
If you over-stir the batter or add too much dry ingredients, the batter dry.
As a result, the muffins are tough and dense. Always measure ingredients carefully with the scoop and sweep method.
Regular muffins are not the healthiest way to start the day because they are packed with sugar, low fiber, and proteins.
But protein muffins or oatmeal muffins are great breakfast choices, as they contain healthy grains, fiber, and proteins to keep you full.
This blueberry protein muffin contains 200 kcal if made with sugar and only kcal if using zero calories natural sweetener.
More High-Protein Recipes
Here is a selection of protein recipes for you to try.
Did You Like This Recipe?
Blueberry Protein Muffins
- 1 cup Soy Milk
- 2 teaspoons Apple Cider Vinegar
- ¼ cup Avocado Oil - or canola oil
- ½ cup Unsweetened Apple Sauce - or high protein yogurt
- ½ cup Unrefined Cane sugar
- 1 teaspoon Vanilla Extract
- 1 ½ cup White Wholewheat Flour
- ½ cup Rolled Oats
- ⅔ cup Vanilla Protein Powder
- 1 teaspoon Cinnamon
- 2 teaspoons Baking Powder
- ½ teaspooon Baking Soda
- ¼ teaspoon Salt
- 1 cup Blueberries
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cases. Lightly spray cooking oil on the paper liners. Set aside.
- In a small bowl, prepare the flax egg: mix one tablespoon of flaxmeal with 3 tablespoons of lukewarm water. Set aside 5 minutes until it looks thick and an egg-like texture forms.
- In a large mixing bowl, add soy milk, apple cider vinegar, oil, applesauce, and vanilla extract. Stir and set aside for 5 minutes.
- In another bowl, whisk all the dry ingredients: protein powder, flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Bring back the bowl with the milk mixture, stir in flax egg.
- Fold the dry ingredients into the liquid ingredients and stir until well combined.
- Fold in blueberries and stir a few times to incorporate.
- Divide the batter into the 12 muffin cups and, if you like, sprinkle oats and hemp seed mixture on top of the muffins.
- Bake the muffins at 350°F (180°C) on the center rack of the oven for 25-35 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Remove from the oven and cool down on a cooling rack for an hour.