Healthy Blueberry Protein Muffins
Gluten-Free, Dairy-Free, Refined Sugar-Free, Naturally Sweetened, Higher-Protein, Meal Prep Friendly
Blueberry season is one of my favourite times of year, and these healthier blueberry muffins are the perfect way to make the most of it. Eating with the seasons is such a simple way to enjoy produce when it's at its freshest, most flavourful, and often more affordable too. Fresh, seasonal blueberries are naturally sweet, packed with antioxidants, vitamin C, and fibre, making them the perfect addition to these wholesome muffins.
Soft, fluffy, and bursting with juicy blueberries in every bite, these muffins are made with simple, nourishing ingredients and naturally sweetened with pure maple syrup or honey. They're gluten-free, dairy-free, refined sugar-free, and make the perfect grab-and-go breakfast, afternoon snack, or healthier dessert.
I also added Designs for Health PurePaleo® Vanilla Protein, a bone broth protein powder, for an easy boost of protein and amino acids to help make these muffins a little more satisfying. It adds the most delicious hint of vanilla while maintaining that soft, bakery-style texture everyone loves. They're especially delicious warm from the oven and freeze beautifully for busy mornings throughout the week.
What You Need
Makes 9 Muffins
⅓ cup pure maple syrup or honey
½ cup unsweetened vanilla almond milk or coconut milk
2 tbsp melted coconut oil, cooled, or olive oil
¼ cup Designs for Health PurePaleo® Vanilla Protein
¼ tsp sea salt
How To Make
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with 9 liners and lightly grease them to prevent sticking.
In a large bowl, whisk together the eggs, maple syrup or honey, almond milk, coconut oil, vanilla extract, and apple cider vinegar until smooth and well combined.
Add the oat flour, almond flour, PurePaleo® Vanilla Protein, cinnamon, baking soda, and sea salt. Stir gently until just combined, being careful not to overmix.
Fold the blueberries into the batter.
Divide the batter evenly between the 9 prepared muffin liners and top with a few extra blueberries if desired.
Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These muffins are delicious served warm with a little almond butter or alongside eggs for a more balanced breakfast. They're perfect for meal prep, lunch boxes, afternoon snacks, or a healthier dessert when you're craving something sweet. I also love keeping a batch in the freezer—simply let one thaw at room temperature or warm it in the microwave for a quick grab-and-go breakfast on busy mornings.
Notes
Fresh blueberries work best during blueberry season, but frozen blueberries can also be used. Fold them in straight from frozen to prevent the batter from turning purple.
Be careful not to overmix the batter, as this helps keep the muffins soft and fluffy.
Lightly greasing the muffin liners helps prevent sticking, especially when baking with almond flour.
Store the muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay