Best Ever Blueberry Muffin Recipe
Moist, Fluffy & Easy for Every Morning
These blueberry muffins are soft, fluffy, and bursting with juicy blueberries in every bite. Whether you’re making mini blueberry muffins for lunchboxes, gluten-free blueberry muffins, or a blueberry muffin recipe for beginners, this one-bowl recipe is foolproof and full of flavor.
Made with almond flour, a touch of natural sweetener, and healthy oils, these muffins are perfect for anyone looking for keto blueberry muffins (low carb), dairy-free blueberry muffins, or even vegan blueberry muffins with a few simple swaps.
With fewer than 200 calories per muffin, this recipe is ideal for high-protein breakfast meal prep, healthy snacks, or a sweet but clean treat. It’s also freezer-friendly, budget-friendly, and easy to make with either fresh or frozen blueberries.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12
Calories per Serving: ~200
Protein per Serving: ~20g
Why You’ll Love This Recipe
One-Bowl Blueberry Muffin Recipe – Easy cleanup, perfect for beginners.
Under 200 Calories – Light but satisfying for breakfast or a snack.
Gluten-Free & Low-Carb Options – Made with almond flour for fewer carbs.
Dairy-Free & Vegan Adaptable – Simple swaps make it plant-based.
Freezer Friendly & Meal Prep Ready – Bake once, enjoy all week.
Perfect for Kids – Soft, sweet, and nutritious.
Bakery-Style Tops – Crisp golden edges and fluffy centers.
Budget Friendly – Just a few simple ingredients.
Ingredients
2 cups Siggi’s plain high-protein yogurt
6 large eggs
½ medium ripe banana, mashed (about 50g)
1 tablespoon honey
3/4 cup almond flour
1/2 cup vanilla protein powder (≈ 60g, whey or blend)
1 tablespoon baking powder
1 tablespoon vanilla extract
½ cup frozen blueberries (unthawed)
1/4 tsp salt
1/2 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a 6-cup muffin pan with silicone or parchment liners.
Mix wet ingredients: In a bowl, mash banana well. Add yogurt, eggs, honey, and vanilla; whisk until smooth.
Add dry ingredients: Stir in almond flour, protein powder, baking powder, and optional cinnamon or salt. Batter should be thick but scoopable.
Fold in blueberries gently.
Fill muffin cups: Divide evenly among the 6 cups — fill nearly to the top.
Bake 22–25 minutes, until tops are golden and firm.
Cool completely before removing — they firm up as they cool.
Nutritional Breakdown (Per Serving)
Calories: ~200
Protein: ~20g
Fiber: ~6g
Variations & Substitutions
Keto Blueberry Muffins (Low Carb): Replace oat flour with coconut flour and use monk fruit sweetener.
Dairy-Free Blueberry Muffins: Substitute almond milk for dairy milk and coconut oil for butter.
Vegan Blueberry Muffin Recipe: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and plant milk.
Mini Blueberry Muffins for Lunchboxes: Bake for 12–14 minutes in a mini muffin pan.
Blueberry Muffins with Almond Flour: Keep it simple with only almond flour for dense, nutty muffins.
Blueberry Muffins with Streusel Topping: Combine 2 tbsp almond flour, 1 tbsp coconut oil, and 1 tbsp brown sugar for a crumbly top.
Blueberry Muffins Using Frozen Blueberries: Add frozen straight to batter—no thawing needed.
High-Protein Muffins: Add 2 scoops of vanilla protein powder and an extra ¼ cup almond milk.
Meal Prep & Storage
Prep Ahead: Mix dry ingredients in advance and store in a jar.
Refrigerate: Store muffins in an airtight container for up to 5 days.
Freeze: These are perfect freezer-friendly blueberry muffins. Freeze individually wrapped muffins for up to 3 months.
Reheat: Warm in the microwave for 20 seconds or bake at 300°F for 5 minutes.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes! This is a blueberry muffin recipe using frozen blueberries. Add them straight to the batter—no need to thaw.
Q: Can I make these vegan?
A: Absolutely. Use flax eggs and plant-based milk. They bake beautifully and stay moist.
Q: Are these muffins keto-friendly?
A: Yes! Replace oat flour with coconut flour and use monk fruit or erythritol as a sweetener.
Q: How do I make these high-protein?
A: Add 1–2 scoops of vanilla protein powder and slightly increase the milk to maintain texture.
Q: Can I make mini muffins?
A: Yes, this recipe works great as snack-size mini blueberry muffins—just shorten bake time.
Q: How do I keep the muffins from sticking?
A: Use parchment liners or silicone muffin cups for easy release.
Q: Can I make these ahead of time?
A: Definitely. They’re the perfect freezer-friendly blueberry muffins make-ahead recipe.
Final Thoughts
This blueberry muffin recipe is the kind of go-to you’ll come back to again and again—simple, wholesome, and perfectly sweet. Whether you want high-protein blueberry muffins for breakfast, oil-free healthy muffins for snacks, or keto blueberry muffins (low carb) for meal prep, this recipe can do it all.
They’re soft, moist, and bursting with berries, with a golden top that rivals any bakery. Plus, with easy substitutions, they can fit into almost any diet—gluten-free, dairy-free, or vegan.
Whip up a batch on Sunday, freeze half, and enjoy fresh, healthy muffins all week long. These are the ultimate one-bowl blueberry muffins for busy mornings, family breakfasts, or that afternoon coffee break.
Tried this recipe? Let us know what you think and leave a comment below—What twist would you add?
“I’m obsessed with muffins.”
