If you’re looking to start your morning on a sweet, nutritious note, or need a perfect grab-and-go snack, Vanilla Blueberry Protein Muffins will absolutely win your heart. Fluffy, lightly sweet, and bursting with juicy blueberries in every bite, these muffins sneak in a serious dose of protein while tasting every bit like an indulgent treat. Packed with wholesome, pantry-friendly ingredients and requiring barely more effort than a bowl of cereal, they’ll become one of those recipes you return to over and over again.
Ingredients You’ll Need
What I love about these Vanilla Blueberry Protein Muffins is how each ingredient plays its own role in creating their signature taste and unbelievable texture. With just a few staples and a hit of fresh blueberries, you’re ready to whip up a batch in no time.
- Almond Flour: Adds a rich, nutty flavor and keeps the muffins moist while making them naturally gluten-free.
- Vanilla Protein Powder: Boosts protein and infuses each bite with lovely vanilla notes—use your favorite plant-based or whey option.
- Baking Powder & Baking Soda: These ensure the muffins rise beautifully for that perfect, bakery-style dome.
- Salt: Just a pinch to enhance all the sweet, fruity flavors.
- Eggs: Vital for structure; they create a tender crumb that’s never dry.
- Unsweetened Almond Milk: Lightens the batter without overpowering the blueberry-vanilla vibe.
- Greek Yogurt: Adds moisture, tang, and even more protein punch.
- Honey or Maple Syrup: Naturally sweetens while adding a hint of depth and shine to every muffin.
- Coconut Oil (melted): Binds everything beautifully and lends a subtle coconut richness.
- Vanilla Extract: A splash intensifies those vanilla protein notes, making the flavor irresistible.
- Fresh Blueberries: Little bursts of sweetness and color—you can use frozen (unthawed) if that’s what you have on hand.
How to Make Vanilla Blueberry Protein Muffins
Step 1: Prep Your Pan and Preheat
Begin by preheating your oven to 350°F (175°C) and either line a 12-cup muffin pan with paper liners or lightly grease it with your favorite nonstick spray. This simple step makes cleanup a breeze and ensures your Vanilla Blueberry Protein Muffins pop out effortlessly when they’re done.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the almond flour, vanilla protein powder, baking powder, baking soda, and salt. Make sure everything is evenly distributed so you’ll get a fluffy, consistent crumb in every muffin.
Step 3: Blend Wet Ingredients
Grab another bowl to whisk the eggs, unsweetened almond milk, Greek yogurt, honey (or maple syrup), melted coconut oil, and vanilla extract together until smooth and homogenous. This mixture smells like dessert already!
Step 4: Combine Wet and Dry, Then Add Blueberries
Pour the wet mixture into the dry, and gently stir with a spatula until just combined—be careful not to overmix. Gently fold in your fresh blueberries so they stay juicy and whole in each muffin.
Step 5: Portion and Bake
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. Slide the pan into your preheated oven and bake for 18 to 22 minutes, or until a toothpick comes out clean from the center. The tops should look slightly golden and springy to the touch.
Step 6: Cool Down and Enjoy
Let the muffins cool for about 5 minutes in the pan (they’ll finish setting up), then transfer them to a wire rack to cool completely. Enjoy your Vanilla Blueberry Protein Muffins warm or at room temperature!
How to Serve Vanilla Blueberry Protein Muffins
Garnishes
Try dusting the tops with a sprinkle of vanilla protein powder, a drizzle of honey, or even a scattering of extra fresh blueberries for a bakery-worthy look. A little lemon zest on top can also add a zingy contrast to the sweet berries and vanilla.
Side Dishes
These muffins pair perfectly with a creamy Greek yogurt parfait, a frothy almond milk latte, or a fresh fruit salad for breakfast or brunch. For a heartier snack, I love serving them alongside a boiled egg or a handful of roasted almonds.
Creative Ways to Present
If you want to impress, slice the muffins in half and spread with natural almond butter or whipped cream cheese. For brunch parties, pile Vanilla Blueberry Protein Muffins on a rustic wooden tray with clusters of grapes, orange slices, and mini jars of jam for a stunning spread.
Make Ahead and Storage
Storing Leftovers
Store cooled Vanilla Blueberry Protein Muffins in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the refrigerator—just bring back to room temp or warm gently before enjoying.
Freezing
These muffins freeze beautifully! After they’ve completely cooled, wrap each one individually in plastic wrap or foil, then transfer to a freezer bag or airtight container. They’ll stay fresh for up to 2 months, making them ideal for meal prep.
Reheating
To enjoy a muffin straight from the fridge or freezer, pop it in the microwave for 10-20 seconds—or in a toaster oven at 300°F for a few minutes—until gently warmed through. This brings back their tender crumb and makes the blueberries taste extra juicy.
FAQs
Can I use a different protein powder?
Absolutely! Any good-quality vanilla protein powder should work, whether it’s whey or plant-based. Just know that texture may vary slightly depending on what you use, so feel free to experiment with your favorites.
Are frozen blueberries okay?
Yes, you can definitely use frozen blueberries—just add them straight from the freezer and don’t thaw beforehand. This keeps them from turning your batter blue and helps the muffins stay tender.
How do I make these dairy-free?
Swap in coconut yogurt or your favorite dairy-free alternative for the Greek yogurt, and stick with a plant-based protein powder. The results are equally delicious and allergy-friendly.
Can I make mini muffins with this recipe?
Of course! Just use a mini muffin pan and check for doneness at around 10-12 minutes, as minis bake much faster. They make adorable, poppable snacks perfect for packed lunches.
What’s the best way to add extra protein?
If you want an even higher protein hit, sprinkle a bit more vanilla protein powder on top before baking, or stir a tablespoon into a crumb topping for a fun twist.
Final Thoughts
Whether you need a fast, wholesome breakfast or a guilt-free afternoon treat, Vanilla Blueberry Protein Muffins deliver everything you love in one soft, bakery-style bite. Give them a try, and don’t be surprised if they become the star of your weekly baking rotation!
Print
Vanilla Blueberry Protein Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Vanilla Blueberry Protein Muffins are a delicious and nutritious treat that’s perfect for breakfast or a snack. Packed with protein from almond flour and protein powder, and bursting with juicy blueberries, these muffins are sure to be a hit with your taste buds.
Ingredients
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/3 cup unsweetened almond milk
- 1/4 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh blueberries
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin pan with liners or grease.
- Mix dry ingredients: In a large bowl, combine almond flour, protein powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, almond milk, Greek yogurt, honey, coconut oil, and vanilla until smooth.
- Combine wet and dry ingredients: Pour wet ingredients into the dry mixture and stir until just combined. Gently fold in the blueberries.
- Bake: Divide batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use frozen blueberries without thawing.
- For extra protein, sprinkle more protein powder on top before baking or mix into a streusel topping.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
