Light and tender these blueberry protein muffins make the perfect post-workout snack. With 14 grams of protein per serving, these high-protein muffins are sweetened with just a hint of maple syrup and fresh blueberries.
Embrace the blueberry season with a high-protein snack!
These blueberry protein muffins are ultra-light and super easy to whip up. They store well in the fridge and because they use collagen powder in place of traditional protein powder.
And as a Certified Nutrition Coach, I think that they’re also a great snack for kids!
My kids actually ask for them because the texture is almost cake-like so they think they’re getting a treat- winning.
Ramp up your own protein intake, and re-energize with a protein muffin recipe you actually LOVE.
Ingredients You’ll Need
Without vanilla protein powder or whole wheat flour, this protein muffin recipe is kind of unique! It'll also become a staple in your house after the first time you make them.
Almond flour: not to be mistaken for almond meal. Almond flour will help keep these high-protein muffins light and indulgent. Almost “cakey”.
Baking Flour: these muffins use Bobs Red Mill 1:1 baking flour as it’s certified gluten-free. The baking flour is also what keeps the muffins really light.
Unflavoured collagen powder: collagen is like the healthy part of bone broth. Super great for your gut, high in all-natural protein but unflavoured!
Baking Powder: allows the muffins to fluff up just a touch without deflating.
Non-dairy yogurt: this help keep the muffins from becoming dense. Though most muffins are made with Greek yogurt it would be too thick for this recipe.
Maple syrup: the flavor combination of maple and blueberries is always a hit. And there’s no exception for these muffins.
How To Make High Protein Blueberry Muffins
- Combine all the dry ingredients into a large bowl.
- Add in the wet ingredients beginning with the yogurt.
- Mix well and stir in the blueberries.
- Portion into silicone muffin cups in a muffin tin and bake!
Step By Step Photos
Important Teaching Tips
Any non-dairy yogurt should work for this recipe. I’ve used both almond yogurt as well as coconut yogurt. Opt for unflavored. However, I’m not sure how dairy-free Greek yogurt would work as Greek yogurt (dairy-free or not) is much thicker.
The muffins are extremely delicate. Make sure to let them cool fully in the pan before removing them. You’ll also want to make sure to use silicone muffin molds so that the muffins don’t break as you peel them.
If stored in the fridge they do become a bit moist. Not in a bad way, just something to make note of.
One of the ingredients in protein blueberry muffins is collagen powder.
Collagen is a beneficial part of bone broth and is wonderful for your hair, skin, and nails. Learn more about collagen and why you may want to boost your intake. However, unlike bone broth, it doesn’t taste like well, bone broth.
Similarly, collagen powder is odorless and flavorless. Plus, if ethically sourced is one of the purest forms of protein you can give to your kids!
I find collagen the easiest way to boost protein in smoothies, vegan yogurts, oatmeal, or any other dish. It blends and mixes well and there are zero flavors to it. Plus, Perfect Supplements sources its collagen from pasture-raised (grass-fed) cows. So, I trust it.
Frequently Asked Questions About Protein Muffins With Blueberry
You can use frozen berries however, you would want to thaw them a bit and drain some of the water. Adding frozen ones directly to the recipe will cause more liquid in the batter and it may not bind as well. One thing to note is that frozen blueberries will also “bleed” into the batter which will alter the appearance.
You can use flavored collagen powder if you wish. However, adding an extra ingredient to the healthy blueberry muffins via collagen can alter the texture of the muffins slightly. For best results, and for a strong blueberry flavor, use unflavored collagen.
Blueberry protein muffins should be stored in the fridge or freezer. They can be eaten right out of the fridge and taste delicious though a bit denser than when they’re fresh. Protein muffins can also be stored in the freezer. Just pop one into the fridge the night before and let it thaw!
Vegan protein powder and collagen powder are not interchangeable. While collagen powder blends well, vegan protein powder (due to the presence of pea protein) absorbs liquid like crazy. Thus, it alters the texture of the batter. Whey protein may work but it hasn’t been tried in this recipe
Other Wicked Protein Recipes You'll Love
- Chocolate chip protein muffins
- Protein granola
- Chocolate chip granola
- Easy granola bars
- Flourless peanut butter protein muffins
- Make-ahead breakfast recipes
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Peanut butter and jam protein balls
- Chocolate fudge protein balls
- Crunchy granola
- Sugar-free granola
- Fudgy protein brownies
- Chocolate chip granola bars
- High protein cookies
- High protein pancakes
- Yogurt protein pancakes
Gluten-Free Blueberry Protein Muffins
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, mix together the first four ingredients.
- One by one add in the wet ingredients and mix well.
- Fold in the blueberries.
- Portion the batter into lined muffin tins and bake for 22 minutes.
- Remove from the oven but let cool in the pan.