If you’re on the lookout for a delicious, nutritious, and high-protein snack, these High-Protein Blueberry Muffins are just what you need. Perfect for a quick breakfast, post-workout snack, or a healthy dessert, these muffins are packed with protein and bursting with blueberry goodness. Made with wholesome ingredients, they offer a macro-friendly way to satisfy your sweet tooth while keeping you full and energized.
If you are looking for more High-Protein Muffins, Check Out these Recipes:
Banana Bread Chocolate Chip Muffins
Why You’ll Love my High-Protein Blueberry Muffins:
- Balanced Nutrition: Combining protein, healthy fats, and carbs, these muffins provide a balanced snack that can fuel your body and keep your energy levels stable.
- Great for Meal Prep: These muffins are perfect for meal prepping. Make a batch and store them for a quick grab-and-go breakfast or snack throughout the week.
- Kid-Friendly: The sweet and fruity flavor of these muffins makes them a hit with kids, ensuring they get a nutritious snack that they love.
Here are the Main Ingredients you will Need to make these Muffins:
Step-By-Step Instructions for Making these Muffins!
Preheat the oven to 350°F (175°C). Grease a muffin tray with non-stick cooking spray.
In a large mixing bowl, combine unsweetened applesauce, egg whites, vanilla extract, and almond extract (if using). Mix until well combined.
Add alternative sweetener and Greek yogurt to the wet mixture, mixing thoroughly.
In a separate bowl, combine flour, almond flour, vanilla protein powder, salt, and baking powder.
Gradually add a portion of the dry ingredients to the wet mixture, stirring gently.
Pour in a bit of the unsweetened almond milk and mix.
Continue alternating between adding the dry ingredients and the almond milk to the wet mixture, mixing after each addition, until everything is just combined. Do not overmix.
Gently fold in 200g frozen blueberries.
Divide the batter evenly into the greased muffin tin, this should yield 12 muffins.
Bake for 18-22 minutes or until the tops are beginning to go lightly golden brown.
Allow the muffins to cool for a few minutes in the tray before transferring them to a wire rack to cool completely.
Recipe Notes and Modifications:
- Whey/casein protein powder is recommended for its texture and flavor, I recommend the Select One PEScience brand, flavour Vanilla Gourmet for this recipe.
- Fresh blueberries can be used instead of frozen. If using fresh, you may need to reduce the baking time slightly.
- Any non-dairy milk can be used in place of unsweetened almond milk. Try using oat milk, soy milk, or cashew milk based on your preference. Please know macros may differ depending on type of milk chosen.
- Start checking for doneness at the 15-minute mark to ensure the muffins don’t overbake as all ovens are different.
- Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- These muffins can also be frozen. Wrap them individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
These High-Protein Blueberry Muffins are not only healthy and nutritious but also incredibly delicious. They’re the perfect treat to keep you energized and satisfied throughout the day. Give this recipe a try, and you’ll have a new favorite go-to snack that’s both nourishing and delightful. Enjoy the wholesome goodness and the burst of blueberry flavor in every bite!
If you try this recipe, I would love it if you could rate this recipe and leave a comment on it. You can also tag me on Instagram @thebalancedbitefoodie so that I can see your delicious creation!
High-Protein Blueberry Muffins
12
Servings15
minutes18
minutes147
kcal1 Muffin (77 grams)
33
minutesTo track this recipe on My Fitness Pal, search TBB Blueberry Muffins
Keep the screen of your device on
Ingredients
125 g unsweetened applesauce (1/2 cup)
65 g egg whites (1/4 cup egg whites)
60 g Greek yogurt (1/4 cup)
100 g alternative sweetener (about 1/2 cup)- see note
100 g vanilla protein powder- see note (1 cup)
150 g flour (1 1/4 cups)
100 g almond flour (1 cup)
200 g frozen blueberries (1 cup)
125 ml unsweetened almond milk (1/2 cup)
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla extract
1/4 tsp almond extract (optional, for flavor)
Directions
- Preheat the oven to 350°F (175°C). Grease a muffin tray with non-stick cooking spray.
- In a large mixing bowl, combine unsweetened applesauce, egg whites, vanilla extract, and almond extract (if using). Mix until well combined.
- Add alternative sweetener and Greek yogurt to the wet mixture, mixing thoroughly.
- In a separate bowl, combine flour, almond flour, vanilla protein powder, salt, and baking powder.
- Gradually add a portion of the dry ingredients to the wet mixture, stirring gently.
- Pour in a bit of the unsweetened almond milk and mix.
- Continue alternating between adding the dry ingredients and the almond milk to the wet mixture, mixing after each addition, until everything is just combined. Do not overmix.
- Gently fold in 200g frozen blueberries.
- Divide the batter evenly into the greased muffin tin, this should yield 12 muffins.
- Bake for 18-22 minutes or until the tops are beginning to go lightly golden brown.
- Allow the muffins to cool for a few minutes in the tray before transferring them to a wire rack to cool completely.
Recipe Notes & Modifications
- Whey/casein protein powder is recommended for its texture and flavor, I recommend the Select One PEScience brand, flavour Vanilla Gourmet for this recipe.
- Fresh blueberries can be used instead of frozen. If using fresh, you may need to reduce the baking time slightly.
- Any non-dairy milk can be used in place of unsweetened almond milk. Try using oat milk, soy milk, or cashew milk based on your preference. Please know macros may differ depending on type of milk chosen.
- I like using monkfruit as my artificial sweetener but any works!
- Start checking for doneness at the 15-minute mark to ensure the muffins don’t overbake as all ovens are different.
- Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- These muffins can also be frozen. Wrap them individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Nutrition Facts
- Serving Size: 77g
- Total number of serves: 15
- Calories: 147kcal
- Carbohydrates: 15.5g
- Protein: 11.4g
- Fat: 4.4g
- Fiber: 1.9g
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I made these this morning and they are awesome! I overcooked them slightly so next time I will probably only bake for 17 minutes. I doubled the recipe so that we have lots for lunches, snacks, etc. The only thing was when I changed the serving size to 24 servings it changed the grams but not the corresponding measurement in cups.
I will definitely be making these again, thanks for sharing! Next time I think I will make them with raspberries!
Thank you so much for trying these muffins- love the idea of doubling up for meal prep! Yes every oven is so different- with my muffins peaking at them around the 15 minute mark can be helpful because we don’t want to over cook! I think a raspberry option sounds amazing- I also have a gluten free raspberry muffin coming out soon too (:
SO delicious! Quick to make and the flavour is perfection! Will definitely be making these on repeat!