These homemade blueberry protein muffins are quick, healthy, and soft. They blend rolled oats and protein powder for a hearty texture. Sweet honey and applesauce keep them moist. Fresh or frozen blueberries add bursts of juicy flavor and a bright color. They bake in under half an hour and make a great grab-and-go breakfast or post-workout snack. If you like easy breakfasts, you might also enjoy this warm chocolate drink: Homemade Champurrado.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: 28–30 minutes
- Servings: 8 muffins
- Difficulty Level: Easy
Nutrition Information
(Approximate per muffin)
- Calories per serving: 115 kcal
- Protein: 6.5 g
- Carbohydrates: 20 g
- Fat: 1.2 g
- Fiber: 1.6 g
- Sugar: 11 g
- Sodium: 140 mg
Why Make This Homemade Blueberry Protein Muffins
These muffins are a fast, healthy option for busy mornings. They taste lightly sweet with bright blueberry bursts. The oats give them a chewy, comforting texture. Protein powder boosts the protein so they fill you up longer than regular muffins. You can freeze extras for busy weeks. They smell warm and sweet right out of the oven and pair well with coffee or yogurt.
How to Make Homemade Blueberry Protein Muffins
You only need one bowl for the dry mix and one for the wet. The batter comes together fast. Fold the blueberries gently so they don’t break and turn the batter purple. Use fresh or frozen berries. If you use frozen, do not thaw them — they hold shape better in the batter. Scoop the batter evenly so each muffin bakes the same.
Ingredients:
1 cup rolled oats
1/2 cup protein powder (vanilla or unflavored)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened almond milk
1/4 cup honey or maple syrup
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a muffin tin with liners or lightly grease the cups. Measure all ingredients so they are ready. If you use frozen blueberries, keep them frozen until you fold them in.
Step 2: Mixing
In a large bowl, combine the rolled oats, protein powder, baking powder, baking soda, and salt. In another bowl, whisk together the almond milk, honey or maple syrup, applesauce, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the blueberries so they stay whole and juicy.
Step 3: Baking
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The muffin tops should be lightly golden and spring back when touched.
Step 4: Finishing
Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. They continue to set as they cool and will slice cleaner when cooled. Serve warm or at room temperature.
How to Serve Homemade Blueberry Protein Muffins
Serve warm with a smear of nut butter or plain Greek yogurt. They make a filling breakfast with a side of fruit or a smoothie. For a brunch spread, pair them with scrambled eggs and fresh berries. They also work as a post-workout snack with a glass of milk or protein shake.
How to Store Homemade Blueberry Protein Muffins
- At room temperature: Store in an airtight container for up to 2 days.
- In the refrigerator: Keep in an airtight container for up to 5 days.
- In the freezer: Wrap individually or place in a freezer bag for up to 2–3 months. Thaw at room temperature or warm gently in the microwave for 20–30 seconds.
Expert Tips for Perfect Homemade Blueberry Protein Muffins
- Use a light hand when folding in blueberries to avoid a purple batter.
- If batter seems too thick, add 1–2 tablespoons more almond milk.
- For extra moisture, swap half the applesauce for mashed banana.
- Chill the batter for 10 minutes if you want taller muffin tops.
- Measure oats by weight (about 90 g per cup) for consistent results.
- If your protein powder is sweetened, reduce the honey/maple syrup slightly.
Delicious Variations
- Lemon Blueberry: Add 1 tsp lemon zest for a bright citrus note.
- Almond Crunch: Fold in 1/4 cup chopped almonds and sprinkle sliced almonds on top.
- Chocolate Swirl: Add 2 tbsp cocoa powder to half the batter and swirl before baking.
- Banana Blueberry: Replace applesauce with 1/4 cup mashed banana for lush flavor.
- Coconut Maple: Use maple syrup and fold in 1/4 cup shredded coconut.
Frequently Asked Questions
Q: Can I use gluten-free oats?
A: Yes. Use certified gluten-free rolled oats if you need a gluten-free muffin. The texture will be the same.
Q: Can I substitute the almond milk with dairy milk?
A: Yes. Any milk works. Whole milk will make the muffins slightly richer.
Q: How do I keep the blueberries from sinking?
A: Toss berries in a teaspoon of flour or protein powder before folding in. This helps them suspend in the batter.
Q: Can I make these without protein powder?
A: Yes. Replace the protein powder with an equal amount of extra oats or flour. Nutrition and texture will change slightly.
Q: Why are my muffins dry?
A: Overbaking or overmixing can dry them. Check them at 18 minutes and remove when a toothpick shows a few moist crumbs. Also make sure you use the right amount of wet ingredients.
Q: Can I use frozen blueberries?
A: Yes. Use them frozen to prevent the batter from turning purple. Do not thaw before folding in.
Q: How many muffins does this recipe make?
A: It yields about 8 standard muffins. You can make 10–12 smaller muffins; reduce bake time by a few minutes.
Conclusion
These Homemade Blueberry Protein Muffins are simple, tender, and full of bright blueberry flavor. They bake fast and hold up well for breakfasts and snacks. If you want another trusted version to compare or try different tips, check out The BEST Blueberry Protein Muffins (Easy Recipe) | Simply Sissom for more ideas and inspiration: The BEST Blueberry Protein Muffins (Easy Recipe) | Simply Sissom. Give them a try — they freeze well and bring a warm, fruity lift to busy mornings.
Print
Homemade Blueberry Protein Muffins
- Total Time: 30 minutes
- Yield: 8 muffins 1x
- Diet: Healthy
Description
Quick, healthy, and soft, these muffins blend rolled oats and protein powder for a hearty texture with sweet honey and applesauce, ensuring moistness and flavor.
Ingredients
- 1 cup rolled oats
- 1/2 cup protein powder (vanilla or unflavored)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners or lightly grease the cups. Measure all ingredients.
- In a large bowl, combine the rolled oats, protein powder, baking powder, baking soda, and salt. In another bowl, whisk together the almond milk, honey or maple syrup, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Serve warm with nut butter or yogurt. Muffins can be stored at room temperature for up to 2 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 115
- Sugar: 11g
- Sodium: 140mg
- Fat: 1.2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.6g
- Protein: 6.5g
- Cholesterol: 0mg
