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Protein Blueberry Crumble Muffins - Soft, Juicy, and Satisfying

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) white whole wheat flour or all-purpose flour
  • 1/2 cup (50 g) oat flour (store-bought or finely ground oats)
  • 1/2 cup (45–50 g) vanilla protein powder (whey or plant-based)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon (optional)
  • 2 large eggs, room temperature
  • 1/2 cup (120 g) plain Greek yogurt (2% or 0%)
  • 1/3 cup (80 ml) milk of choice (dairy or unsweetened almond)
  • 1/3 cup (70 g) light brown sugar or coconut sugar
  • 3 tbsp (45 ml) neutral oil (avocado, light olive, or canola) or melted butter
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional, but recommended)
  • 1 cup (150 g) fresh or frozen blueberries (do not thaw if frozen)
  • 1 tbsp flour (to toss with blueberries)
  • 1/3 cup (30 g) rolled oats
  • 1/4 cup (30 g) almond flour or finely ground almonds
  • 2 tbsp (25 g) brown sugar
  • 1 tbsp (8 g) vanilla protein powder
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 2 tbsp (28 g) cold butter or coconut oil, cut into small pieces

Method
 

  1. Prep the pan and oven: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.
  2. Make the crumble: In a small bowl, combine oats, almond flour, brown sugar, protein powder, cinnamon, and salt. Cut in the cold butter with a fork until you get clumps. Chill in the fridge while you mix the batter.
  3. Mix dry ingredients: In a large bowl, whisk flour, oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  4. Mix wet ingredients: In another bowl, whisk eggs, Greek yogurt, milk, brown sugar, oil, vanilla, and lemon zest until smooth.
  5. Combine: Pour wet into dry. Stir gently until just combined. The batter should be thick but scoopable. If it’s too dry, add 1–2 tablespoons of milk.
  6. Fold in blueberries: Toss blueberries with 1 tablespoon flour, then fold into the batter with a few light strokes. Don’t overmix.
  7. Fill the tin: Divide batter evenly among 12 cups, filling each about 3/4 full. Sprinkle each with a generous pinch of crumble.
  8. Bake: Bake 16–20 minutes, until the tops are golden and a toothpick comes out with a few moist crumbs.
  9. Cool: Let muffins rest in the pan 5 minutes, then transfer to a rack to cool. They set as they cool, so be patient before unwrapping.