Starting off your day with these Blueberry Protein Muffins is a winning choice. They're soft and fluffy, with an extra boost of protein, and a great grab-and-go breakfast or snack. Everyone in the house will crave these homemade muffins - even the kids!
Adding high protein to your breakfast is a great way to keep those energy levels high throughout the day. It's amazing what adding in a scoop of protein powder will do to help find those other cravings all day long. At 13 grams of protein per muffin, just a couple of these can get you through much of the day.
Using fresh blueberries is the key to creating this simple muffin recipe, so we make sure to make this recipe a ton when the blueberries are in season or on sale at the store.
The natural sweetness of these muffins means that they don't even really need anything to be added to them. But..just because it might not be needed doesn't mean that you can't. Adding a tad bit of butter on top creates an epic first bite!
Speaking of epic bites, be sure to check out my Coconut Flour Banana Muffins as well. These muffins are crazy good and addictive. You've been warned.
Almond flour - You can purchase it at the store or make your own almond flour instead.
Protein powder - Choose your favorite brand and add in a scoop! I like adding in whey protein powder but you can add in any type of powder or plant-based powder.
Baking powder - Needed to make the muffins fluffy.
Joy filled eats sweetener - Adding Joy Filled Eats Natural Sweetener is my go-to when baking.
Coconut oil - Avocado oil would work as well.
Coconut milk - Excellent for providing more natural sweetness to these muffins.
Eggs - Adding eggs to the dry ingredients is what binds them all together to make the muffin batter.
Vanilla - Pure vanilla extract is the best.
Lemon extract - A hint of citrus paired with the blueberries is crazy good.
Blueberries - You can use fresh blueberries or frozen blueberries, depending on what you have on hand.
How to make Blueberry Protein Muffins
Gather up the ingredients to make these protein blueberry muffins to get started!
Step One : Preheat the oven to 350 degrees. Line 12 holes of a standard muffin tin with paper liners and spray with cooking spray.
Step Two: Stir together the ingredients for the muffins in a medium to large mixing bowl just until they are incorporated. I do add the wet ingredients and the dry ingredients together. Do not overmix the batter.
Step Three: Gently fold in the blueberries.
Step Four: Fill the muffin tin with the batter. Be sure to fill them to the top. They're shouldn't overflow as they're baking.
Expert Tip: The easiest way to add the batter to a muffin pan is to use a scooper. It creates less mess and makes sure that you're making similar-sized muffins.
Step Five: Bake for 25-30 minutes until the muffins are golden brown around the edges and feel firm to the touch when pressed gently in the middle. Cool completely.
Use almond milk - You can swap out the coconut oil and use almond milk instead.
Add sweetness - Drizzling some honey or maple syrup on top is a great way to add a bit more sweetness to these protein muffins.
Chocolate chips - Swap out the blueberries for sugar free chocolate chips.
Add a scoop of peanut butter - Just a little bit of peanut butter or even a peanut butter protein butter is a great way to add in even more protein.
Serve with Greek yogurt - This isn't really a substitute, but topping the muffins with yogurt creates a great snack. Just use the yogurt as you would icing and then decorate with some sliced strawberries. Plus - more protein!
How do I keep the muffins from sticking to the pan?
Aluminum foil muffin liners are the best to use as they'll keep the batter from sticking to the cupcake papers or muffin pan. You can also spray with non-stick cooking spray as well.
Can I make the muffin batter ahead of time?
You can! This is a great recipe for busy mornings. This make ahead breakfast muffin recipe is simple to do. Just make the batter, and then store it in the fridge. You can then bake them up fresh and hot the next day.
Make sure to let them cool down a bit (my kids like them at room temperature) to get the best flavor.
Should I use frozen berries or fresh?
It's totally up to you! The biggest thing to remember is that using frozen berries will have more liquid that will release out of them. This will get into the batter and could cause the muffins to turn colors based on the blueberry juice.
Are these muffins gluten-free?
They are! But if you want to use whole wheat flour or other types of flour, you can, but it won't keep them gluten free.
Preheat oven to 350. Line 12 holes of a standard muffin tin with paper liners and spray with cooking spray.
Stir together the ingredients for the muffins just until they are incorporated. Do not overmix the batter. Gently fold in the blueberries.
Bake for 25-30 minutes until the muffins are golden brown around the edges and feel firm to the touch when pressed gently in the middle. Cool completely.