These high protein blueberry muffins are soft, fluffy, and packed with juicy blueberries in every bite.
They’re the kind of breakfast or snack that makes you feel full, energized, and happy without feeling heavy. You mix them in one bowl, pop them in the oven, and just like that—you’ve got a batch of golden, bakery-style muffins that are way better than store-bought.
Why I Love This Recipe
This recipe started during my Sunday meal prep. I wanted a grab-and-go breakfast that wasn’t just carbs but still tasted like a treat. The combo of oats, protein powder, and sweet blueberries hit all the right notes. Now I make a double batch almost every week.
- Super soft and moist—not dry like some protein bakes
- Made in one bowl
- No blender needed
- You can freeze them!
- Tastes like a blueberry pancake in muffin form
Makes: 6 muffins
Total Time: 30 minutes
Prep Time: 10 minutes
Bake Time: 20 minutes
What You’ll Need
- 1 cup rolled oats
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 1 egg
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup fresh blueberries
Tools:
- Muffin tin
- 6 paper muffin liners
- Mixing bowl
- Whisk
- Measuring cups & spoons
- Spoon or cookie scoop
Pro Tips
- Use parchment muffin liners so they don’t stick
- Don’t overmix the batter or muffins get tough
- Fold the blueberries in gently to keep them whole
- Let muffins cool at least 10 minutes before eating
- Add a few blueberries on top before baking for a pretty finish
Substitutions and Variations
- Swap maple syrup for honey
- Use mashed banana instead of applesauce
- Use chocolate chips instead of blueberries
- Add lemon zest for a citrus twist
- Try almond butter instead of yogurt for dairy-free
Make Ahead Tips
Bake a batch, cool completely, and store in the freezer. Just microwave for 20-30 seconds when ready to eat.
Recipe & Instructions
Step 1: Mix Dry Ingredients
In a large mixing bowl, add 1 cup rolled oats, 1/2 cup vanilla protein powder, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Whisk until combined.
Step 2: Add Wet Ingredients & Stir Until Combined
To the bowl, add 1/2 cup unsweetened applesauce, 1/4 cup plain Greek yogurt, 1 egg, 2 tbsp maple syrup, and 1/2 tsp vanilla extract. Mix until smooth.
Step 3: Fold in Blueberries
Gently fold in 1/2 cup fresh blueberries using a spatula or spoon.
Step 4: Fill Muffin Tin
Line muffin cups and divide the batter evenly. Use a spoon or cookie scoop. Add a few extra blueberries on top.
Step 5: Bake
Bake at 350°F for 18–20 minutes or until a toothpick comes out clean. Tops should be lightly golden.
Step 6: Cool and Serve
Let muffins cool in the pan for 5 minutes, then move to a wire rack. Serve warm or at room temp.
Leftovers & Storage
Store in an airtight container at room temp for 2 days, or in the fridge for 5. Freeze up to 2 months.
Macros per Muffin (approximate)
- Calories: 145
- Protein: 10g
- Carbs: 17g
- Fat: 4g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The protein powder replaces part of the flour and adds structure. Greek yogurt adds moisture and a bit of tang. Applesauce keeps it soft without needing oil. Oats give it fiber and texture, and blueberries bring natural sweetness and moisture that burst in every bite.
Common Mistakes
- Overmixing the batter = dense muffins
- Using too many blueberries = soggy muffins
- Skipping liners = muffins stick
- Not cooling enough = they fall apart
What to Serve With
- A glass of almond or oat milk
- Scrambled eggs for extra protein
- Coffee or a smoothie
- Greek yogurt with honey on the side
FAQ
Can I use frozen blueberries?
Yes! Don’t thaw them—just toss them in frozen and bake a few minutes longer.
Can I make these dairy-free?
Swap Greek yogurt for a plant-based yogurt and use a vegan protein powder.
Can I double the recipe?
Absolutely. Just use a 12-cup muffin pan and keep an eye on the bake time.
Final Thoughts
These high protein blueberry muffins are a weekly go-to for a reason. They’re easy, healthy, and taste amazing. Give them a try and let me know how they turned out in the comments! I’d love to hear what you think or how you made them your own.
