High-Protein Blueberry Muffins Recipe for Healthy Snacking

These high-protein blueberry muffins are a game-changer for anyone who craves a healthy snack without compromising on taste. They’re fluffy, lightly sweet, and bursting with juicy blueberries in every bite. Packed with protein and made with wholesome ingredients, I find them perfect for pre- or post-workout snacks, busy mornings, or guilt-free treats throughout the day.

Why You’ll Love This Recipe

I love that these muffins are incredibly easy to whip up and even easier to enjoy. Unlike many store-bought options, these are made with clean, nutrient-dense ingredients. Whether I’m trying to hit my daily protein goals or simply want a satisfying snack that feels indulgent, this recipe delivers. The blueberries add a refreshing burst of flavor and antioxidants, while the added protein keeps me feeling full and energized.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rolled oats or oat flour
• Protein powder (vanilla or unflavored works well)
• Baking powder
• Baking soda
• Salt
• Greek yogurt (plain, unsweetened)
• Eggs
• Maple syrup or honey
• Unsweetened almond milk
• Vanilla extract
• Fresh or frozen blueberries

directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, I whisk together the oat flour, protein powder, baking powder, baking soda, and salt.

3. In a separate bowl, I mix the Greek yogurt, eggs, maple syrup, almond milk, and vanilla extract until smooth.

4. I combine the wet ingredients with the dry and stir just until incorporated.

5. Then I gently fold in the blueberries, being careful not to overmix.

6. I scoop the batter evenly into the muffin tin, filling each cup about 3/4 full.

7. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. After baking, I let them cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12 muffins.
Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes

Variations

I like to switch things up depending on what I have on hand. Sometimes I use chocolate chips instead of blueberries for a treat. I’ve also tried adding lemon zest for a tangy twist or chopped nuts for a bit of crunch. If I want to go dairy-free, I use a plant-based yogurt and swap out the eggs for flax eggs.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze them and just microwave each muffin for about 30 seconds when I want one. They reheat well and still taste fresh and moist.

FAQs

What kind of protein powder works best in this recipe?

I usually go for a vanilla whey or plant-based protein, depending on what I have. Just make sure it’s a protein you like the taste of, since it will flavor the muffins.

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I just toss them in a bit of oat flour before folding them in so they don’t sink to the bottom or bleed too much into the batter.

Are these muffins gluten-free?

If I use certified gluten-free oats or oat flour and a gluten-free protein powder, then yes—these muffins are completely gluten-free.

Can I make these muffins vegan?

I’ve made a vegan version using flax eggs and plant-based yogurt. They don’t rise quite as much, but they still taste amazing.

How much protein is in each muffin?

Each muffin contains roughly 8–10 grams of protein, depending on the brand and type of protein powder I use.

Conclusion

These high-protein blueberry muffins are one of my go-to healthy snacks. They’re soft, flavorful, and packed with nutrients that keep me going through the day. Whether I need a quick breakfast, a post-workout bite, or just something to satisfy my sweet tooth, I know I can count on this recipe to deliver.