Fluffy, light, soft, and healthy. The best – burst in your mouth – healthy blueberry muffins. With a crunchy brown sugar topping, these low-calorie, low-fat, blueberry yogurt muffins have 6.6 grams of protein in each serving. Perfect for meal prep, breakfast on the go, lunch boxes, or for satisfying that afternoon craving for “something sweet, but something healthy”… This recipe can be altered to suit your dietary and macro preferences.

Why You ShoulD Make Protein Muffins:

Protein muffins of all sizes, textures, flavors, and base ingredients are an absolute staple in our household. I make a fresh batch of them allll the time, and I think it’s pretty safe to say that we’re still not over them. 

These come together in ONE bowl and are sooo easy to make. They’re not too sweet, but they hit the spot! 

Healthy protein muffins with berries in them are my personal favorite. I will admit that for the non-fruity lovers who try my protein muffins when we take them to snack on throughout the day – it seems that any variations with chocolate in them are winners. Regardless of whether you are a fan of fruity or chocolatey, there is something for you on the blog! 

exactly why I love making protein muffins SO MUCH! 

They’re perfect as an ‘on the go’ breakfast meal prep. Especially for the weeks that I know are going to be busy… (because during those weeks, there is nothing better than being able to spend a few extra minutes laying in bed, sipping on my coffee and surfacing without having to think about bolting up to whip something together before shooting out the door).

They are also an absolute life-saver on those days that your body is exhausted and EXTRA ravishing. I know that you know what I’m talking about – the days where you could literally clear out your entire snack draw/ everything in sight… where you only realize when it’s too late, that you may or may not have overdone it?! Yip protein muffins + those days = chefs kiss.

The days that inevitably make their rounds, where you just could not be bothered to switch the stove, oven, or even microwave on to make something? Let me tell you, having something prepped when those days come around feels (not the same good, but almost as good as finding money in your pocket haha) When this happens to me I could literally (don’t – but could) give myself the tightest squeeze. Because once I’ve shoved three into my belly I feel somewhat human and able to focus on whatever tasks I still have lined up again! 

The list can go on, but the point I’m trying to make is that meal prepped and ready is a beautiful place to meet! ALWAYS. Even on the not-so-busy days when you just want to RELAX!

These muffins are also perfect for little ones (you can substitute the protein powder with almond meal, oat flour or extra regular flour if you don’t want to give them protein powder). 

Can you make these blueberry muffins with whole wheat flour?

Absolutely! You can make these simple protein blueberry muffins with any flour you like. I chose to use all-purpose flour because I like the texture and lightness that it gives them. But in saying that, if you prefer a different flour you can by all means substitute it. Do this by substituting equal ratios of the flour you choose, for the all-purpose flour that the recipe calls for.

Are blueberry muffins healthy for breakfast?

These most certainly are! Four of these blueberry muffins will equal to a quick and healthy breakfast of 376 calories. 26.4g of protein, 55.2g of carbs, and 4.4g of fat. You can by all means adjust your serving size or eat as many as your targeted calorie intake calls for.

Single Serve Muffin Macros:

Calories: 94

Protein: 6.6g

Carbs: 13.8g

Fats: 1.1g

HEALTHY Blueberry Muffin INGREDIENTS: 

• All-Purpose Flour: The use of all-purpose flour in this recipe helps us to achieve a balanced texture. It’s a very versatile flour, that most people will have on hand in their kitchens (which is what we want). It results in the muffins being neither too dense nor too delicate (aka soft and fluffy). The neutral flavor of the flour also helps to bring out the blueberry flavor without overpowering it. You can substitute the all-purpose flour for equal ratios of any other flour of your choice.

• Protein Powder: I recommend Vanilla or unflavoured protein for this recipe. If you would like to omit the protein powder, you can substitute for equal ratios of more flour.

• Lemon Juice + Milk = A Buttermilk Substitute! You can use full-fat or low-fat milk to make the buttermilk mixture. I haven’t tried it with alternative milks, but if you do give it a go I would love to know how it works!

• Sweetener: If you don’t want to add the sweetener,  you can substitute it with honey, maple syrup, or any other granulated sweetener of your choice. You may just have to adjust quantities to suit your preference. 

• Vanilla Extract: If there’s anything you do – DON’T skimp on the vanilla extract. It gives the muffins such a great flavor! 

• Low-Fat Plain Yoghurt & Fat-Free Cottage Cheese: The yogurt and cottage cheese in the recipe help to boost the protein content as well as add some moisture to them. You can substitute the low-fat plain yogurt for low-fat vanilla-flavored yogurt, or for a dairy-free yogurt alternative if you like. They also help to keep this blueberry muffin recipe low-calorie!

• Frozen Blueberries: You can use normal blueberries if that’s all you have on hand. The frozen blueberries do add a bit more moisture to the muffin as well. They also tend to have a little burst that just hits differently. The reason we toss them in a bit of protein powder is so that they don’t all sink to the bottom of the muffins while they’re baking. 

• Brown Sugar (optional): Sprinkling the top of the muffins with brown sugar before baking them is a step I highly recommend you not skip! It gives them such a good crunch (and a little extra sweetness) when you bite into them.

Why must I mix lemon juice into the milk?

• Mixing the lemon juice with milk is a way to create a substitute for buttermilk. The acidity of the buttermilk then reacts with the baking powder we use in the recipe to produce CO2. This helps the muffins to rise and also gives them a lighter and fluffier texture. 

• Cupcake Liners: The one thing I have learned from baking about 100 batches of protein muffins is that the baking is easy, but the eating part becomes an entirely new beast to deal with. That is if you haven’t lined your cupcake liners (or pan if you aren’t using liners) well. It’s a nightmare! My saving grace has been using silicone liners, the muffins come out of them sooo easily! 
  • If you are using cupcake liners, make sure to spray them (VERY WELL). Spray with a non-stick spray before putting your batter into them. If you are going to just pop your batter straight into the muffin tray, grease the tray with non-stick spray. (Often I’ll use a bit of butter AS WELL). I do this just to be sure I won’t be eating them out of the pan for a week haha.

Healthy Blueberry Muffins

Fluffy, light, soft, and healthy. The best – burst in your mouth – healthy blueberry muffins. With a crunchy brown sugar topping, these low-calorie, low-fat, blueberry yogurt muffins have 6.6 grams of protein in each serving.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 Muffins

Calories 94 kcal

Ingredients  

Buttermilk

• 1/2 cup Low-Fat Milk
• 1 and 1/2 tsp Lemon Juice (can sub for white vinegar)

Batter

• 150 g All Purpose Flour
• 60 g Protein Powder (vanilla flavored – can sub with extra flour)
• 3 tsp Baking Powder (can sub with a non-dairy alternative)
• 60 g Sweetener (12 sachets) – can sub with honey or maple syrup, adjust to taste.
• 1 pinch Salt
• 1 Egg
• 2 tsp Vanilla Extract
• 60 ml Low Fat Plain Yoghurt (can sub with a non-dairy alternative)
• 60 ml Fat-Free Cottage Cheese
• 100 g Frozen Blueberries + 1/2 tsp Vanilla Whey (sub the whey with flour)

Topping

• 1 tsp Brown Sugar (optional)

Instructions 

• Preheat your oven to 180°C.
• Line a muffin tray (either with cupcake liners or you can grease the tray).

Buttermilk

• Place 1.5 tsp of lemon juice or vinegar into 1/2 cup of milk.
• Stir the milk to combine and allow it to rest for 10 minutes.

Muffin Batter

• Place your dry ingredients into a large mixing bowl (flour, protein powder, baking powder, salt and sweetener). Stir to combine.
• Add your wet ingredients into the bowl (egg, vanilla, yogurt, and cottage cheese) – you may need to wait a few minutes before you can add your buttermilk into the mixture.
• Once you have added the buttermilk into the bowl, use a spatula or a spoon to mix the ingredients until they are all fully incorporated.
• Remove your blueberries from the freezer and sprinkle 1 tsp of protein powder or flour over them. Toss them around until all of the berries are completely coated.
• Add the blueberries to the batter and stir well so that they are even distributed.
• Distribute your batter evenly into the prepared muffin tin.
• Sprinkle brown sugar over each muffin before baking.
• Bake for 20-25 minutes.
• Remove from the oven and allow the blueberry muffins to cool.
• Store in an airtight container. Enjoy!

Notes

• I recommend greasing the muffin liners as well because if you don’t, you will really struggle to peel the paper away from the muffins.

Keyword Blueberry Muffin Recipe Low Calorie, Blueberry Yoghurt Muffins, Easy Blueberry Muffins, Healthy Blueberry Muffins, Healthy Protein Muffins, Simple Protein Blueberry Muffins