The Perfect Protein-Packed Breakfast Treat
These blueberry protein muffins are moist, fluffy, and packed with 10g of protein per muffin. They’re naturally sweetened, gluten-free, and perfect for a nutritious grab-and-go breakfast!
Ingredients
For these nutritious blueberry protein muffins, you’ll need:
- 1 cup almond flour
- ¼ cup coconut flour
- 2 scoops (about 60g) vanilla protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup Greek yogurt
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, not thawed)
- Zest from 1 lemon (optional but recommended)
Tools Used to Make Blueberry Protein Muffins
To prepare these delicious muffins, you’ll need:
- Standard 12-cup muffin tin
- Paper muffin liners
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cooling rack
- Lemon zester (if using lemon zest)
How to Make Blueberry Protein Muffins
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- Mix dry ingredients in a large bowl – combine almond flour, coconut flour, protein powder, baking powder, baking soda, and salt.
- Add wet ingredients to the same bowl – whisk in eggs, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract until smooth.
- Gently fold in the blueberries and lemon zest (if using), being careful not to overmix or crush the berries.
- Portion the batter evenly into the prepared muffin cups, filling each about ¾ full. The batter will be somewhat thick.
- Bake for 20-25 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Serving Blueberry Protein Muffins
These protein-packed muffins are delicious on their own, but there are several ways to enhance your enjoyment:
- Serve warm with a light spread of almond butter for extra protein
- Pair with Greek yogurt topped with fresh berries for a complete breakfast
- Enjoy with your morning coffee or tea for a quick grab-and-go option
- Pack in lunchboxes for a nutritious midday snack
- Warm slightly and top with a small drizzle of honey for a sweeter treat
For meal prep, make a double batch and freeze half for busy weeks ahead. Simply thaw overnight in the refrigerator or microwave for 20-30 seconds when ready to enjoy.
Frequently Asked Questions
How many grams of protein are in each muffin?
Each muffin contains approximately 10 grams of protein, depending on the specific protein powder used.
Can I use a different protein powder?
Yes! You can use whey, plant-based, or collagen protein powders. Just note that different types may slightly alter the texture and sweetness.
How should I store these muffins?
Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Can I use frozen blueberries?
Absolutely! Use them straight from the freezer (don’t thaw) and fold gently to prevent bleeding into the batter.
Are these muffins dairy-free?
They contain Greek yogurt, but you can substitute with dairy-free yogurt for a completely dairy-free option.
Can I make these without protein powder?
Yes, but you’ll need to adjust the dry ingredients. Replace the protein powder with an additional ¼ cup almond flour and 1 tablespoon coconut flour.
Final Thoughts
These blueberry protein muffins are the perfect healthy breakfast option that doesn’t sacrifice flavor for nutrition. Packed with protein, bursting with berries, and ready in 30 minutes—bake a batch today!
