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Whole-Wheat Blueberry Protein Muffins

Whole-Wheat Blueberry Protein Muffins
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Prep Time: 15 min Serves: 6
Cooking Time: 20 min Yield: 6 muffins
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3-star rating based on 1 review

These aren’t your ordinary blueberry muffins -- this recipe is packed with protein. Meaning, if you have one for breakfast you won’t be hungry again a half hour later, like with most baked goods. When baking with protein powder, it’s generally best to use an approximate 4:1 ratio of flour (whether regular or gluten-free) to protein powder to get a lighter product. Also use baking powder to make it rise and an ingredient to moisten the batter and activate the baking powder. Note that if your protein powder already contains sweetener, you may want to reduce the amount of brown sugar.



1. Preheat oven to 375 F.
2. Line muffin tins with muffin liner cups, then give them a quick spray of non-stick cooking spray.
3. Mix the wet ingredients in one bowl and the dry ingredients in the other.
4. Combine both mixtures along with the berries into the muffin tins. Place in the oven immediately.
5. Bake for 20-25 minutes or until the muffins begin to brown at the top. Try sticking a toothpick in the middle of one and if it comes out clean, the muffins are ready.



  • Alison
    Would make again

    Just tried this and they are definitely palatable however not great. The amount of raising agent doesn't seem to be enough to rise the muffins to a light texture so they are fairly heavy. I used a soya based protein, which worked fine. I'd cook for longer than the recommended 25 minutes as this wasnt quite enough time, maybe 30 or even 40 at a lower heat. It's worth trying however it does need tinkering. A bit of sweetener wouldn't go amiss, move raising agent, and a little extra spice. The better when mixing up is very thick and dough_like however a little splash of milk can help. There are plenty of other breakfasts i would prefer for the same or less calories.

    Jun 3, 2017 at 3:55 AM

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