High-Protein, Low-Sugar Blueberry Muffins

High-Protein, Low-Sugar Blueberry Muffins

4 of 5 (83)
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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

View full nutritional breakdown of High-Protein, Low-Sugar Blueberry Muffins calories by ingredient
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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. 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.
Number of Servings: 12


    1 cup soy milk
    1 teaspoon apple cider vinegar
    1 cup whole-wheat flour
    1/2 cup Pure Protein« Plus, French Vanilla Flavor
    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:áMakes 12 muffins.

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Member Ratings For This Recipe

  • 166 of 170 people found this review helpful
    By substituting unsweetened applesauce for the oil, you can lose the fat altogether. The muffins will be much more flavorful and moist. Use paper liners so you don't have to grease the muffin tin, which will keep the muffins fresher longer. - 4/23/12

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  • 87 of 100 people found this review helpful
    I have to say, I don't get it when people fuss about soy milk, flour with gluten, etc. The soy milk makes it vegan. Not everyone needs gluten free. If you don't like or can't use, soy milk, wheat four, etc. substitute instead of criticizing the recipe. - 4/23/12

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  • Incredible!
    52 of 53 people found this review helpful
    I used cocoa flavored protein powder that I had on hand so I dropped the sugar down to 1/8 c. Also subbed apple sauce for the canola oil - I keep the protein I need but drop the calories down to a little over 100. Very delicious and easy breakfast and/or workout snack! - 4/24/12

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  • 48 of 48 people found this review helpful
    I have been using silicone baking cups and dishes for quite a while. This eliminates using oils and paper liners. Mine come out so easily. I let them sit about 3 minutes and then remove the muffins and place on a rack if they aren't going to be eaten immediately so they don't sweat and become soggy. - 4/24/12

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  • Incredible!
    39 of 44 people found this review helpful
    I think this recipe was great, you can always use bobs redmill gluten free oats for this recipe . I used all fruit jam instead of sugar, coconut oil, almond milk with no vinager, and ginger instead of cinnamon. - 4/11/12

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