What ingredients make blueberry muffins high in protein?

High protein blueberry muffins use ingredients like eggs, Greek yogurt, protein powder, almond flour, cottage cheese, and nut butter to boost protein and improve satiety. Dietitians often combine Greek yogurt, eggs, almond flour, and whey or plant-based protein powder to reach 8–12 grams of protein per muffin while keeping carbs and sugar in check.

Can I use protein powder in blueberry muffins?

You can definitely use protein powder in blueberry muffins. Many high protein recipes add ¼–½ cup of whey or plant-based protein powder to the dry ingredients and then adjust the liquid slightly for a scoopable batter. Successful recipes show that protein powder blends well with almond flour and Greek yogurt to create soft, satisfying muffins that hold their shape and deliver serious protein.

How much protein is in a high-protein blueberry muffin?

Most high-protein blueberry muffin recipes land around 8–12 grams of protein per standard muffin. One recent recipe provides 8 grams of protein per muffin, while another hits 10 grams plus 4 grams of fiber in a 12-muffin batch. In contrast, a medium traditional blueberry muffin usually contains only 4–8 grams of protein.

Can I use Greek yogurt instead of oil to boost protein in muffins?

Yes. Greek yogurt works very well in place of some or all of the oil in muffins, and it adds protein, moisture, and a pleasant tang. High-protein muffin recipes often whisk Greek yogurt with eggs and a bit of melted butter, then fold in almond flour and protein powder for structure. Greek yogurt brings about 15 grams of protein per 6-ounce serving, so it helps your muffins stay both tender and filling.

High Protein Blueberry Muffins: 15 Amazing Anytime Snacks

Ingredients

Scale

1 1/2 cups finely blanched almond flour

3 scoops (about 90 g) vanilla or unflavored whey protein powder

2 tsp baking powder

1/2 tsp fine sea salt

2 large eggs, room temperature

1 cup plain Greek yogurt (2% or whole milk)

1/3 cup granular zero-calorie sweetener or sugar substitute

1/4 cup melted butter or coconut oil, slightly cooled

1 tsp vanilla extract

1 cup fresh or frozen blueberries (if frozen, do not thaw)

1 tbsp almond flour (for tossing with blueberries)

Optional: 2 tbsp coarse sugar-free sweetener or extra almond flour for sprinkling on top

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk 1 1/2 cups almond flour, 3 scoops protein powder, 2 teaspoons baking powder, and 1/2 teaspoon salt until no lumps remain.

3. In a large bowl, whisk the eggs, Greek yogurt, sweetener, melted butter, and vanilla until the mixture looks smooth.

4. Pour the dry ingredients into the wet ingredients. Stir with a spatula until a thick, smooth batter forms. If it feels very stiff, add 1–2 tablespoons of unsweetened almond milk.

5. In a small bowl, toss the blueberries with 1 tablespoon almond flour to help prevent sinking, then gently fold them into the batter.

6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the tops with extra sweetener or almond flour if you like a bakery-style look.

7. Bake for 18–22 minutes, until the tops look set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

8. Let the high protein blueberry muffins cool in the pan for 5–10 minutes, then move them to a wire rack to cool completely before serving.

Notes

Store cooled muffins in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 2 months.

Reheat chilled muffins in the microwave for 15–20 seconds or warm them in a low oven until soft.

You can use plant-based protein powder instead of whey; add 1–3 extra tablespoons of almond milk if the batter feels too thick.

For extra protein, enjoy a muffin with scrambled eggs or a serving of cottage cheese for a complete high-protein breakfast.

Author: Adam Moretti
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American