These protein oat blueberry muffins are soft, moist, and packed with juicy blueberries, with 8 grams of protein in each muffin! Made with oats instead of flour, plus Greek yogurt, applesauce, and protein powder, they’re an easy make-ahead breakfast or snack! {Gluten-free friendly & vegetarian}
Table of Contents
Easy Blueberry Protein Muffins
Elysia’s Recipe Recap
I love having easy grab-and-go breakfasts prepped for the week, and these blueberry oat protein muffins fit hectic mornings, lunch boxes, after-school and post-workout snacks! They’re made with oats, Greek yogurt, eggs, applesauce, blueberries and protein powder for an extra boost. The oats blend into a flour-like base, so no regular flour is needed, while the yogurt and applesauce keep everything soft and moist.
Each muffin has about 8 grams of protein and is naturally sweetened with honey, applesauce, and blueberries instead of refined sugar. They’re kid-friendly, freezer-friendly, and perfect for meal prep. Make a batch on the weekend, and you’re set for the week. Or months, if you freeze some!
If you love protein muffins, you’ll also want to try my Banana Protein Muffins, Apple Protein Muffins, High Protein Chocolate Banana Muffins or Blueberry Kodiak Muffins!
Before You Get Started:
- Don’t overmix the batter. Once you add the wet ingredients to the dry, mix only until everything is incorporated.
- Measure the protein powder carefully. Adding extra protein powder might sound like an easy way to increase the protein, but it can absorb too much moisture and leave the muffins dry!
- A different protein powder. These muffins were tested with a vegan vanilla protein powder, but you can sub in a whey protein powder if preferred.
- Let the muffins cool before removing them. Leave them in the muffin pan for at least 10 minutes so they have time to set.
- Try mashed banana instead. Mashed banana can be substituted for the applesauce if that’s what you have on hand. Just keep in mind that you’ll taste some banana in the finished muffins, which is great if you love that blueberry banana combo.
Ingredient Notes
- Oats: These muffins are flourless! All you need are some oats, ideally quick or rolled oats.
- Vanilla protein powder: A good protein powder will add extra protein, a little sweetness, and extra flavor. You can use whey or a vegan protein powder.
- Baking powder & baking soda: Add these two leavening agents for light and fluffy muffins
- Cinnamon and salt: Cinnamon makes any recipe better and pairs really well with blueberries. Salt rounds out the flavors in all other ingredients.
- Unsweetened applesauce: Applesauce is a great oil substitute for low-fat baking.
- Greek yogurt: I typically use plain Greek yogurt with 0% M.F., but you can use whatever fat percentage you have on hand. Choose unsweetened yogurt to keep the sugar content lower.
- Honey: I like to use honey for this recipe, but feel free to substitute maple syrup or agave nectar.
- You’ll also need: Eggs, vanilla extract, and blueberries.
How to Make Protein Oat Blueberry Muffins
- Prep the muffin pan: Preheat the oven to 350°F. Spray a regular 12-cup muffin tin with non-stick cooking spray or line with paper or silicone muffin liners.
- Blend the oats: Add the oats to a blender and pulse until they’re finely ground and have a flour-like consistency.
- Combine the dry ingredients: Transfer the ground oats to a large bowl. Add the protein powder, baking powder, baking soda, cinnamon, and salt. Stir until well combined.
- Combine the wet ingredients: In a separate bowl, whisk together the applesauce, Greek yogurt, honey, eggs, and vanilla until smooth.
- Make the batter: Add the wet ingredients to the dry ingredients and gently stir just until combined. Avoid overmixing.
- Add the blueberries: Gently fold in the blueberries until evenly distributed. If you’d like, reserve a few to press into the tops of the muffins.
- Bake: Divide the batter evenly among the 12 muffin cups. Bake for 20-22 minutes, or until the muffins are slightly firm to the touch, lightly golden, and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for at least 10 minutes before removing them.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe FAQs
Yes! You can make these blueberry oatmeal protein muffins with frozen blueberries if you don’t have fresh ones. However, as the berries bake, they’ll release extra moisture and can dye your muffins. One tip from King Arthur is to rinse and dry your frozen blueberries before mixing them into your batter. It can also be helpful to toss the berries in a little cornstarch or extra oat flour to absorb excess moisture.
Yes! Since these muffins use oats instead of regular or whole wheat flour, they do not contain gluten. If you have an intolerance, be sure to use certified gluten-free oats.
Since the only dairy is the yogurt, try using a dairy-free Greek yogurt or regular yogurt for a dairy-free muffin. You’ll also need to use a dairy-free protein powder.
Absolutely! I prefer using vanilla because it’s such a popular flavor that pairs well with the blueberries and cinnamon. The recipe was tested with vegan vanilla protein powder, although whey protein powder can also be used. Protein powders vary quite a bit in sweetness and how much liquid they absorb, so using a different brand may slightly change the taste or texture.
Storage Guidelines
Room temperature: Store your blueberry protein muffins in an airtight container for 1-2 days.
Refrigerator: For longer storage, keep the muffins in an airtight container in the fridge. They can last up to 7 days when chilled.
Freezer: Allow the muffins to cool to room temperature, then move them to a freezer-safe bag. Store in the freezer for 1-3 months. Thaw the muffins in the fridge overnight before eating.
Serving Suggestions
These oatmeal blueberry protein muffins work well as a quick breakfast on their own, but with 8 grams of protein per muffin, I like pairing them with another source of protein for a more substantial breakfast.
Try them with Greek yogurt, cottage cheese, nut butter, or a couple of eggs. You can also serve them alongside one of these easy, protein-packed breakfast recipes:
- Mini Egg Bites
- Scrambled Eggs Without Milk
- Banana Smoothie without Yogurt
- Turkey Sausage Egg Muffins
- High Protein Breakfast Casserole
More Similar Recipes
- Almond Flour Banana Blueberry Muffins
- 3-Ingredient Protein Waffles
- Peanut Butter Protein Bars Recipe
- How to Make Homemade Protein Pancake Mix
- Cottage Cheese Protein Bagels
Did you make this recipe? Scroll down to leave a star rating and review!
High Protein Blueberry Muffins
Ingredients
- 2 cups oats (can use quick or rolled)
- 1/2 cup vanilla protein powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsweetened applesauce
- 1 cup plain 0% Greek yogurt
- 1/4 cup honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups blueberries
Instructions
- Preheat oven to 350 degrees F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
- Place the oats in a blender and pulse until the oats are finely ground into a flour-like consistency.
- Pour the ground oats into a large bowl. Add the protein powder, baking powder, baking soda, cinnamon and salt. Stir to combine.
- In a separate bowl, whisk together the applesauce, Greek yogurt, honey, eggs, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the blueberries until evenly distributed. You may wish to reserve a few berries to poke into the top of each muffin.
- Divide batter equally among the muffin cups, and bake for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let the muffins cool for at least 10 minutes before removing them from the tin.
Notes
-
- My favorite protein powder to use is this vegan Good Protein powder. It’s so delicious and comes in lots of different flavors. My favorite flavors to use in these muffins are Vanilla Milkshake and Bananas and Cream.
- These muffins were tested with a vegan vanilla protein powder, but you can sub in a whey protein powder if preferred.
- If you have some oat flour on hand, you can skip the first step where you blend the oats and simply mix 1½ cups oat flour in with the dry ingredients.
- Mashed banana can also be used instead of applesauce if desired.
Nutrition
This recipe was originally posted March 2023 and the text and formatting was updated October 2026.
These were delicious! I replaced the honey with stevia because I am diabetic and they were perfect!
So happy you enjoyed the muffins and glad to hear that they worked out well with the stevia! That’s great to know :) Thanks so much for returning to leave such a kind review!
Used whey protein, homemade applesauce(no sugar added) added 2 tbsp butter and didnt have plain yogurt but did have two flavored cartons i needed to use up. I reduced the amount of honey bc of the sugar in the yogurt and doubled the cinnamon bc i love it! My batch made exactly 12 and they are moist , delish and hefty! My new go to!
Love this Anne! Thanks so much for sharing your modifications. I’m so happy they worked out well for you :)
Absolutely fantastic recipe! They are moist and flavourful. I love this healthy recipe and will continue to make these muffins. The fact that they are quite high in protein is a bonus! Thanks for sharing and I look forward to making more of your lovely recipes.
Thanks so much for your kind review and I’m so happy that you enjoyed the muffins! Definitely a bonus that they have some extra protein :) Hope you enjoy the other recipes that you try out too!
Just love these,absolutly awesome!
So happy you enjoyed them!! Thanks so much for returning to leave a rating and review!