Protein Blueberry Muffins Recipe

High-Protein Blueberry Muffins Made with RAW Pure Protein

There’s a reason blueberry muffins are a classic. They’re endlessly versatile, easy to make ahead, and perfect to grab when you’re running out the door. They also happen to be packed with flavor thanks to juicy blueberries, which bring natural sweetness and a dose of antioxidants to every bite.

By adding extra protein to the mix, these muffins go from a simple baked good to a more balanced breakfast or snack option—one that helps support satiety, muscle recovery, and steady energy throughout the day. Whether you’re fueling up before a workout, need something quick between meetings, or want a smarter afternoon snack, these muffins check all the boxes.

Why RAW Pure Protein Works So Well for Baking

RAW Pure Protein is especially well suited for recipes like this. It has a clean, neutral flavor that doesn’t overpower your baked goods, mixes seamlessly with dry ingredients, and delivers high-quality protein with naturally occurring BCAAs. That means you get a meaningful protein boost without changing the texture or taste you expect from a great muffin—exactly what you want when baking at home.

Protein Blueberry Muffin Recipe

Ingredients

Wet

• 6 tablespoons applesauce
• ½ cup Greek yogurt
• 2 eggs
• ¼ cup sugar or ¼ cup maple syrup
• 1 teaspoon vanilla extract

Dry

• ⅔ cup oat flour
  (Tip: You can blend rolled oats in a food processor if you don’t have oat flour. If using maple syrup, add a little extra flour.)
• ½ cup almond flour or all-purpose flour
• ½ cup RAW whey protein
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup fresh blueberries

Instructions

1. Preheat the oven to 350°F.

2. Line a muffin tin with 10 liners and set aside.

3. In a mixing bowl, whisk together all wet ingredients until smooth.

4. Whisk in the dry ingredients (except blueberries) until fully combined and smooth.

5. Gently fold in the blueberries.

6. Use a cookie scoop or spoon to divide the batter evenly, filling each liner close to the top. You should have 10 muffins.

7. Bake for 23–28 minutes, or until a toothpick inserted into the center comes out clean.

8. Let muffins cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy.

Nutrition (per muffin)

• Serving: 1 muffin 
• Calories: 136 kcal
• Carbohydrates: 16 g
• Protein: 9 g
• Fat: 5 g
• Fiber: 2 g
• Sugar: 8 g

These protein blueberry muffins are a simple, make-ahead option that fits seamlessly into busy training weeks and everyday life. Bake a batch, keep them on hand, and enjoy a balanced, protein-forward snack whenever you need it—no blender bottle required.