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Blueberry Protein Muffins

These Blueberry Protein Muffins are a great low-calorie, gluten-free, protein-packed breakfast. They’re also soft, fluffy, and totally delicious! These quick blueberry muffins are an easy breakfast for busy mornings or a great afternoon snack.

Two blueberry muffins stacked together in front of a muffin tin

Start Your Day with this Blueberry Muffin Recipe

You’ve heard the saying that breakfast is the most important meal of the day? Well, it is if you focus on the right foods! A low-calorie breakfast packed with fiber and high in protein sets you up for success and keeps you satisfied until lunch. On top of that, research suggests that having a significant amount of protein within 30 minutes of waking supercharges your body’s ability to burn more calories.

All of that sounds good to me! Well, I’m happy to share that these blueberry muffins hit all those important breakfast notes!

While I usually opt for oatmeal or scrambled egg whites in the morning, sometimes I like to change it up. I typically have two when I make a batch, which totals just 252 calories. They’re enough to sustain me through my mornings and a workout. If you need more calories than this, these gluten-free blueberry muffins pair great with a smoothie or scrambled eggs.

Closeup of a blueberry protein muffin

Healthy Doesn’t Need to be Boring

Protein muffins have been the rage for a while, but most are kind of gross. They often have a rubbery texture and majorly lack in flavor. I wanted to give you a blueberry muffin recipe that also tasted amazing!

After some experimenting, I decided to add almond meal, orange zest, and a few tablespoons of honey to give the muffins more weight, flavor, and a better texture. The result? A blueberry muffin that’s protein-packed, gluten-free, and 100% delicious!

Baked blueberry protein muffins

What You’ll Need

  • Oatmeal Flour – You can buy this or just ground quick oats in the food processor until they’re the right texture.
  • Almond Flour– A little bit of almond flour adds great texture and nutty flavor to these muffins.
  • Egg White – Let your egg whites come to room temperature. Save the egg yolks for another recipe.
  • Greek Yogurt
  • Unsweetened Applesauce
  • Honey
  • Vanilla Extract
  • Banana – I like using really ripe bananas for this recipe. They’re nice and sweet, and mash really well.
  • Vanilla Whey Protein – Use your favorite brand.
  • Cinnamon
  • Baking Powder
  • Baking Soda
  • Orange Zest – You can sub in lemon zest if you prefer.
  • Fresh Blueberries – I like using fresh organic blueberries for these muffins. You can use frozen in a pinch. Just be sure to defrost them and pat dry with a paper towel to avoid excess moisture from getting in the dough.

How to Make Blueberry Protein Muffins

  • Prepare for Baking. Preheat the oven to 350°. Place liners in a muffin pan and lightly spray with organic baking spray.
  • Combine the Wet Ingredients. In a large bowl, combine the egg whites, yogurt, applesauce, honey, vanilla extract, and mashed banana. Mix everything together until well combined.
  • Combine the Dry Ingredients. In a second bowl, combine the oat flour, almond flour, protein powder, baking soda, baking powder, cinnamon, and orange zest. Whisk everything together until the ingredients are fully incorporated.
  • Mix the Dough. Add the dry ingredients to the wet ingredients and mix until a cohesive dough has formed. Make sure there aren’t any lumps, but try not to overmix.
  • Fill the Muffin Cups. Fill the muffin cups 3/4 of the way full making sure they’re spread evenly. I like to use a cookie scoop to get things as even as possible. Place about 8 blueberries on top of each filled muffin cup. Do NOT push the blueberries down into the batter.
  • Bake. Bake muffins for 20 minutes or until golden brown around the edges.
  • Cool. Allow the muffins to cool in the tin for 2-3 minutes. Then, carefully tip them out and finsih cooling on a wire rack.
Blueberry muffin broken in half next to a stack of two

 How to Store Blueberry Protein Muffins

Store leftover blueberry muffins in the fridge for 3-5 days in an airtight container. I like to warm them up in the microwave for a few seconds, so they’re extra soft and fluffy!

These muffins also freeze really well. I like to make a double batch and freeze individual muffins so I can grab a quick breakfast if I’m running behind. Wrap individual muffins in plastic to prevent freezer burn and let them thaw out overnight.

Other Tasty Breakfast Recipes

Two blueberry muffins stacked together in front of a muffin tin

Protein Blueberry Muffins

2 from 1 vote
These Blueberry Protein Muffins are a great low calorie, gluten free, protein packed breakfast to help kick start your metabolism.
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Servings: 12


  • Muffin Tin


  • 1 cup oatmeal flour quick oats ground in food processor
  • 1/4 cup almond flour
  • 3 egg whites
  • 1/2 cup Greek Yogurt
  • 1 cup unsweetened applesauce
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 medium banana peeled and mashed
  • 3 scoops Vanilla Whey Protein Powder
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon orange zest or lemon zest
  • 1 cup fresh organic blueberries or frozen blueberries


  • Preheat oven to 350°.
  • Place liners in one muffin pan and lightly spray with organic baking spray.
  • In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.
  • In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest.
  • Combine flour mix and egg mix together until smooth.
  • Fill each tin 3/4 of the way full, spreading evenly.
  • Place about 8 blueberries on top spreading evenly over top of each filled muffin batter. Do NOT push blueberries down into batter.
  • Bake for 20 minutes.
  • Store in the refrigerator.
Course: Breakfast
Cuisine: American



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100 comments on “Blueberry Protein Muffins”

  1. 2 stars
    On the bland side. This might be one of those recipes that you can substitute apple sauce for the oil and give it a little salt. Ate one and threw the rest away.

  2. I followed your recipe exactly. After 28 minutes in the oven, they still sank and were very goopy in the middle. Any tips for next time?

  3. Hi there, I’d like to try this recipe. The macros look amazing! Question re: the Vanilla Whey – did you use whey protein isolate? I am nervous to bake with it because I have heard that it can make baked goods rubbery. Thanks, looking forward to your reply!

  4. Made these with my 9 y.o. son and they turned out great. Only change I’d make is a pinch of salt (okay, maybe 1/4 tsp) and to mix some blueberries into the batter. I used frozen Maine wild blueberries, and they didn’t sink one bit. I can see fresh ones sinking, though. As it stands, all the blueberries are on the very top. We might also sub lemon extract for the vanilla since my son loves lemon. We used the recommended 3/4 cup of protein powder. We found this recipe because he has severe ADHD and we’re looking for high protein/low carb snacks right before bed and right after he wakes up to try to tamp down on the issues he has controlling his body/focusing/not going totally bonkers in the morning. Here’s hoping!

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