These Blueberry Muffin Protein Balls taste just like a soft muffin but are packed with protein and super easy to throw together. No baking, no mess, just mix, roll, and enjoy. I make these all the time when I want something sweet but still want to feel good after eating it. They’re also perfect for a quick breakfast or post-workout snack.
Why I Love This Recipe
I used to grab store-bought protein bars, but they always had too much sugar or tasted weird. Then I started making these at home—game changer. Here’s why I keep coming back to this recipe:
- Tastes like a blueberry muffin but healthy
- No baking, just mix and roll
- Great texture—soft and chewy with bursts of blueberry
- Easy to pack for a snack or mini breakfast
- Just the right amount of sweetness
What You’ll Need
- 1 cup rolled oats
- ½ cup vanilla protein powder
- ¼ cup ground flaxseed
- ½ teaspoon cinnamon
- ⅓ cup creamy almond butter
- ¼ cup honey
- 1 teaspoon vanilla extract
- ⅓ cup dried blueberries
- 1 tablespoon milk (only if mixture is too dry)
Tools You’ll Need
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Small cookie scoop or tablespoon
- Airtight container for storing
Pro Tips
- If your almond butter is thick, warm it for 10 seconds so it mixes easier.
- Use a cookie scoop to make even-sized balls.
- Don’t skip the cinnamon—it adds that muffin flavor.
- If the mix is too dry, add milk 1 tsp at a time.
- Store them chilled—they hold shape better and taste amazing cold.
Substitutions and Variations
- Swap almond butter with peanut or cashew butter
- Use maple syrup instead of honey for a vegan version
- Add mini white chocolate chips for an extra treat
- Swap dried blueberries with dried cranberries or chopped dried strawberries
Make Ahead Tips
You can roll these and keep them in the fridge for up to 7 days or freeze them for 1 month. Great for meal prep!
How Many It Makes
This recipe makes about 12 balls
Prep time: 10 minutes
No baking required
Instructions
Step 1: Mix Dry Ingredients
Add 1 cup rolled oats, ½ cup vanilla protein powder, ¼ cup ground flaxseed, and ½ teaspoon cinnamon to a medium mixing bowl. Stir until everything’s evenly combined.
Step 2: Add Wet Ingredients
Add ⅓ cup creamy almond butter, ¼ cup honey, and 1 teaspoon vanilla extract to the bowl. Use a wooden spoon to mix until the mixture starts to come together. If it’s too dry, add 1 tablespoon milk.
Step 3: Fold in Blueberries
Add ⅓ cup dried blueberries and gently fold them into the mixture until evenly distributed.
Step 4: Roll into Balls
Scoop out about 1 tablespoon of the mixture and roll into balls using your hands. Place each ball on a parchment-lined plate or container.
Step 5: Chill and Store
Refrigerate the balls for at least 20 minutes to firm them up before eating. Store leftovers in an airtight container in the fridge.
Macros (Per Ball – Approximate)
- Calories: 110
- Protein: 6g
- Carbs: 12g
- Fat: 5g
- Fiber: 2g
- Sugar: 6g
Why This Recipe Works (Quick Science)
The oats give structure, while the protein powder helps bind everything together and boosts the nutrition. Almond butter adds healthy fats and creaminess, and honey keeps it naturally sweet and sticky so the balls hold shape. Dried blueberries bring bursts of tart-sweet flavor that balance everything out.
Common Mistakes
- Too dry? Add a little milk—don’t keep adding more nut butter or honey or they’ll get too soft.
- Mix not holding together? Press the mix with your spoon; sometimes it just needs more pressure.
- Using chunky nut butter? It won’t bind as well—go for creamy.
- Blueberries falling out? Fold them in last and press them in gently when rolling.
What to Serve With
- A smoothie for a full breakfast
- Greek yogurt on the side
- Coffee or tea in the morning
- A banana for a post-gym snack combo
FAQ
Can I use fresh blueberries?
No, they’re too wet and will make the balls mushy. Stick to dried.
Can I freeze them?
Yes! Just let them thaw for 10 minutes before eating.
Do I need a food processor?
Nope—just a bowl and spoon.
Can I make this nut-free?
Yes, use sunflower seed butter instead of almond butter.
Leftovers & Storage
Keep them in an airtight container in the fridge for up to 1 week. For longer storage, freeze in a single layer and transfer to a bag after frozen. Good for 1 month.
Final Thoughts
These blueberry muffin protein balls are one of those recipes you’ll find yourself making on repeat. They’re easy, taste amazing, and you feel good after eating them. Give them a try, then leave a comment and let me know how they turned out or if you made any fun twists!
