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High Protein Blueberry Muffins (Gluten-Free, Meal Prep Friendly)

Enjoy these delicious and healthy high-protein blueberry muffins, perfect for a gluten-free breakfast or meal prep snack. They're packed with protein and bursting with juicy blueberries!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup oat flour or gluten-free flour blend
  • 0.75 cup vanilla whey protein powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 0.5 cup Greek yogurt or coconut yogurt for dairy-free
  • 0.25 cup milk or almond milk
  • 2 tbsp honey or erythritol for sugar-free
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries tossed in 1 tsp flour

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, beat eggs, Greek yogurt, milk, honey, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix.
  5. Gently fold in blueberries, keeping some whole for juicy bites.
  6. Divide batter evenly among the muffin cups (about ¾ full).
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool on a wire rack for at least 10 minutes before serving.

Notes

For best results, use a high-quality protein powder and don't overmix the batter.