Blueberry Protein Muffins are delicious, filling, and the best way to get your day started! They are great for on-the-go breakfast and snacks, and if you have little ones they will love them too!

fresh batch of baked blueberry protein muffins, one with the liner pulled down

A lot of muffins may hit the spot for breakfast, but not keep you full for very long. That’s because they are missing the protein. So I decided to fix that today by using up some blueberries that I already had on hand.

If you missed it, last week I made some Banana Protein Muffins, so don’t forget to try those and make a second batch, because you are going to need them…they are addicting!

Fiber also makes a big difference when it comes to staying full, so you will probably like to see 27 High Fiber Breakfast Recipes to Keep You Full as well.

Why You Will Love This Recipe

Easy: Not only do you just need pantry staples but no fancy baking equipment required!

Freezer Friendly: Perfect for mornings when you are in a rush or don’t feel like cooking.

High Protein: As I mentioned you’ll stay fuller for longer from the protein powder and greek yogurt!

Gluten Free: In case you were wondering! Just be sure to check your oat flour.

top shot of blueberry protein muffins in liners next to whole blueberries

Ingredients Needed For Blueberry Muffins with Protein

oat flour – be sure you pack it in the cup when measuring. If you don’t have oat flour you can also use almond flour as a substitute.

pureed banana – the riper the bananas the better!

greek yogurt – grab the plain version of your favorite brand

maple syrup – you can also use honey instead

eggs

vanilla extract

protein powder – I really like using vanilla in this recipe

Baking powder

baking soda

Blueberries – fresh is the best, but you could also use frozen just allow them to thaw first

holding a protein blueberry muffin with the rest in the background

How to Make Blueberry Muffins with Protein Powder and Greek Yogurt

Place the paper liners in your muffin pan and preheat the oven to 350 degrees.

Measure out the oat flour and set aside, reserving a tablespoon to coat the blueberries in.

In a large bowl, mash the ripe bananas.

Add the greek yogurt, maple syrup (or honey), eggs, and vanilla into the banana bowl. Mix until the muffin batter is smooth.

Toss the blueberries in the flour you reserved earlier. This keeps the blueberries from sinking to the bottom while they are cooking.

Fold in the majority of the blueberries into the batter, save a few to go on top.

Divide the batter evenly into each muffin cup and bake for 20 minutes or until a toothpick comes out clean.

protein muffins with blueberries cooling after baking

Can You Freeze Protein Muffins?

Yes! Once the blueberries muffins have cooled, transfer them to a freezer-safe bag or container, making sure to get all of the air out. Freeze for up to 2 months.

To reheat, allow them to thaw in the fridge overnight, at room temperature until you are ready to eat, or microwave them for a couple of seconds.

healthy protein blueberry muffins resting after baking

Tips for Making

Don’t overmix your batter. This adds in more air and can change the texture to be a bit rubbery or chewy.
Refrain from storing until the muffins are completely cooled so they don’t “sweat” in the container.
Feel free to fold in some nuts or chocolate chips to make this recipe your own.
Use any protein powder you would like.
To make mini muffins, reduce the cooking time.

How to Store

Keep these in an airtight container or bag for up to a week. They can be left at room temperature or kept in the fridge.

top shot of blueberry muffins next to a muffin liner of whole blueberries

More Muffin Recipes for You To Try: