High-Protein, Low-Sugar Blueberry Muffins

Nutritional Info

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 7.4 g
  • Cholesterol: 17.5 mg
  • Sodium: 225.3 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.7 g

High-Protein, Low-Sugar Blueberry Muffins


Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack.

Minutes to Prepare: 5
Minutes to Cook: 25
Number of Servings: 12


      1 cup soy milk
      1 teaspoon apple cider vinegar
      1 cup whole-wheat flour
      1/2 cup whey protein
      2 teaspoons baking powder
      1/2 teaspoon baking soda
      1/4 teaspoon salt
      1 teaspoon cinnamon
      1 teaspoon vanilla extract
      1/3 cup canola oil
      1/3 cup sugar
      1 1/2 cups partially frozen blueberries*

Note: I used wild blueberries, which are smaller, so I didn’t thaw them. With regular blueberries, remove them from the freezer an hour or so before you plan to use them.


Use any kind of protein powder you prefer. If you use a flavored variety, you can omit or reduce the sugar.
The protein powder is barely noticeable in this recipe, but do allow the muffins to cool or they will crumble.
You can also swap half of the whole-wheat flour for oat flour, which you can make yourself by placing oats in a blender until they form a powder.


Preheat the oven to 375 degrees F.

Combine the soy milk and vinegar in a glass measuring cup, then stir and set aside.

Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries, and stir just until combined. Fold in the berries.

Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.

Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.

Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.

Allow to cool before serving, and refrigerate in a covered container for up to one week.

Serving Size: Makes 12 muffins.


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