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Blueberry Protein Muffins Recipe

Soft, protein-packed blueberry muffins built on oat and almond flours — a bright lemon note and vanilla protein powder give them breakfast-worthy flavor and staying power.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 9

Ingredients

Dry ingredients

  • 1 1/8 cups oat flour (plus 1 tbsp reserved to toss berries)
  • 1/4 cup almond flour
  • 1/4 cup vanilla plant-based protein powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1 tsp ground cinnamon

Wet ingredients & mix-ins

  • 1 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 3 Tbsp liquid egg whites (about 3 Tbsp) or 1 whole egg
  • 1/3 cup plain Greek yogurt
  • 3 Tbsp coconut sugar
  • 1 tsp pure vanilla extract
  • 1 tsp fresh lemon zest
  • 3/4 cup fresh blueberries (plus extra for topping)

Instructions

Preparation Steps

  • Preheat the oven to 375°F. Line a 9-cup muffin tin with liners or lightly grease each cup; set aside.
  • Make a quick 'buttermilk' by stirring the apple cider vinegar into the almond milk. Let it sit 3–5 minutes until slightly thickened.
  • Whisk together the oat flour, almond flour, protein powder, baking powder, baking soda, salt and cinnamon in a large bowl until evenly blended.
  • In a separate bowl combine the egg whites, Greek yogurt, coconut sugar, vanilla and lemon zest. Whisk until smooth, then pour in the almond 'buttermilk' and mix to combine.
  • Fold the wet mixture into the dry ingredients just until no large streaks remain — do not overmix. Toss 1 tablespoon of the oat flour with the blueberries to coat (this helps prevent sinking), then gently fold the berries into the batter.
  • Divide the batter evenly among the prepared muffin cups (about 2/3 full). Optionally press a few extra blueberries into the tops for a pretty finish.
  • Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let muffins cool in the tin for 8–10 minutes before transferring to a wire rack to cool completely.

Notes

Warm slightly before serving for a softer crumb — these freeze well for up to 1 month; thaw at room temperature or microwave 15–20 seconds. For a brighter flavor, add a squeeze of lemon juice to the batter.
This recipe is an original creation inspired by classic Blueberry Protein Muffins Recipe flavors. All ingredient ratios and instructions are independently developed.