There was a time when muffins were a guilty pleasure I’d grab at coffee shops—fluffy, sweet, and… a total crash waiting to happen.

Once I started paying attention to how food made me feel, I knew I needed something different. I still wanted that cozy muffin moment with my morning coffee—but without the sugar crash or regret. That’s when I started experimenting with high-protein muffins I could actually feel good about eating.

These blueberry muffins are soft, lightly sweet, and bursting with juicy berries—but they’re also packed with protein to keep you satisfied. Whether it’s a busy morning or a mid-afternoon snack, they give you that homemade comfort without the blood sugar rollercoaster.

Ingredients

• 1 cup almond flour

• 1/2 cup vanilla protein powder (plant-based or whey)

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 eggs

• 1/4 cup plain Greek yogurt

• 1/4 cup unsweetened almond milk

• 2 tbsp honey or maple syrup

• 1 tsp vanilla extract

• 3/4 cup fresh or frozen blueberries (if frozen, toss with 1 tsp flour to prevent sinking)

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with 9 liners or grease well.

2. In a medium bowl, mix dry ingredients: almond flour, protein powder, baking soda, and salt.

3. In another bowl, whisk together the eggs, Greek yogurt, almond milk, honey, and vanilla until smooth.

4. Combine the wet and dry ingredients. Stir in the blueberries gently.

5. Divide the batter evenly among muffin cups. Bake for 18–20 minutes, or until tops are golden and a toothpick comes out clean.

6. Cool for 10 minutes before enjoying. Store in the fridge for up to 5 days or freeze for later.

Why I Love These Muffins

These muffins were a lifesaver during those busy mornings when I didn’t want to skip breakfast but had zero time. They’re soft, lightly sweet, and don’t taste “healthy” (my kids even eat them without noticing the protein).

They’ve also become my go-to afternoon snack when I’m craving something cozy with my tea, but don’t want to derail my day.

Nutrition Information (Per Muffin – Makes 9)

• Calories: 180

• Protein: 10g

• Carbohydrates: 9g

• Fiber: 2g

• Fat: 11g