Easy Protein Blueberry Muffins {gluten-free}

Don’t love baking, but tired of boring protein shakes and eggs for breakfast? Try this Easy High-Protein Blueberry Muffin Recipe! They are super quick and easy to make, packed with healthy, good-for-you ingredients, and are the perfect protein-packed blueberry muffin that just happens to be gluten-free! 

One bowl, simple ingredients, and freezer-friendly, these delicious bakery-style muffins are an amazing meal prep breakfast option that keeps your macros in check.

Made with protein powder and Greek yogurt for maximum moist and fluffy protein muffins, this will be your new favorite grab-and-go breakfast and afternoon snack! 

Looking For More High Protein Recipes?

Try a Delicious Proffee (protein-coffee), Greek Yogurt Bowls with Warm Berry Sauce, or these Chocolaty Protein Brownie Mug Cakes!

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WHY YOU’LL LOVE THIS RECIPE

• These blueberry muffins are loaded with fiber and protein to keep you full all morning
• This recipe is made in under 30 minutes using a big spoon and a large mixing bowl, making clean-up a breeze.
• These protein muffins are made with whole-grain oat flour and sweetened with honey for a healthy, gluten-free muffin
• They are a great meal prep option to keep you on track when your schedule gets hectic

INGREDIENTS

Here are the simple ingredients you need to make these yummy protein muffins. 

• Blueberries - Fresh or Frozen
• Whey Protein 
• Greek Yogurt
• Oat Flour - Make your own or buy store-bought oat flour. 
• Old Fashioned Oats
• Coconut Oil - Butter or olive oil can be used
• Eggs- For a vegan recipe, use two flax or chia eggs 
• Baking Powder- For fluffy banana bread, it's best to use fresh baking powder. 
• Pure Vanilla Extract- Vanilla is optional but recommended. 
• Honey
• Salt

How To Make Protein Blueberry Muffins

This tasty recipe comes together quickly in a few easy-to-follow steps. 

1. Preheat your oven to 375 degrees Fahrenheit 
2. Prepare a muffin tin with muffin liners. These muffins are super moist from the blueberries, and they are likely to stick to your muffin pan without liners. 
3. Stir in melted coconut oil, Greek yogurt eggs, honey, and vanilla 
4. Add dry ingredients to the wet mixture and stir until the banana bread batter is mixed and the oat flour is incorporated. Do not over mix. 
5. Stir in blueberries being careful not to over mix the batter. 
6. Bake at 400 degrees Fahrenheit for 15-20 minutes or until a toothpick comes out clean when checking for doneness. 

If you want light and fluffy muffins, it is important not to over mix your batter. Only mix until the flour and blueberries are incorporated, and you’ll be rewarded with bakery-style muffins with a crispy exterior and tender, moist crumb on the inside. 

SUBSTITUTIONS

• Whey Protein - I’ve only tested this using whey protein powder, but you could try a plant-based protein powder or casein powder and see how that works for you. 
• Low-Fat - use 4 egg whites in place of the 2 whole eggs.
• Gluten-Free - Oats are naturally gluten-free yet sometimes processed in a facility that processes other grains containing gluten. Look for a certified gluten-free label when buying oats to ensure they are truly GF.
• Nut-Free - Use butter or olive oil.
• Honey-  Maple Syrup can be used as a 1:1 replacement.
• Coconut Oil - Butter or olive oil can be substituted. 

How To Store Homemade Blueberry Muffins

Because these muffins are super moist and full of blueberries, I suggest storing them in the refrigerator for up to five days.

Muffins can become quite soft when stored in the refrigerator. To freshen them back up, I like to pop mine in the toaster oven for a few minutes to warm them up and get that nice toasty muffin top again. 

How To Freeze Protein Muffins For Meal Prep

These healthy protein muffins are the perfect meal prep breakfast or snack to keep on hand. 

Freezer Instructions

Let your muffins cool completely before freezing. Then place them in a freezer container or a freezer zip-top bag. 

Thawing Instructions

To thaw your muffins, pop one in the microwave or toaster oven, or grab one straight out of the freezer on your way to work. Your muffin should be thawed in time for your afternoon snack. 

If you’re looking to defrost the whole batch, I suggest letting them sit out at room temperature overnight.

More Healthy Breakfast Recipes

• Bakery-Style Blueberry Banana Oatmeal Muffins
• Healthy Hemp Granola 
• Whole Wheat Banana Bread with Pecans

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