Protein Blueberry Muffins

Some protein muffin recipes feature a lot of ingredients that still land them in the "special treat" category. This recipe is not one of them. Whipped up several times now in our home kitchen, it turns casein protein powder, eggs, and some coconut flour and coconut oil into delightful little gems of healthy satisfying goodness.

Give 'em a try!

Protein Blueberry Muffins:

Makes 24 muffins


  • Casein protein powder (we like Optimum Nutrition's Cookies and Cream flavor, but Vanilla works too), 6 scoops
  • Coconut flour, 5 tablespoons
  • 1 1/2 Tsp Baking powder
  • 5 eggs
  • 2/3 cup Almond Milk
  • Water
  • A pinch of salt
  • 1 Tsp vanilla extract
  • 1 1/4 cups of frozen blueberries


  • Spray 2, 12-hole muffin pans with some cooking spray
  • Set your oven to 375 degrees F
  • Combine dry ingredients in a large bowl
  • Whisk the eggs, vanilla extract, and almond milk in a smaller bowl, set aside
  • Add approximately 1 1/2 cups of water to the dry mixture bowl and incorporate until a batter begins to form
  • Add the wet ingredients bowl and mix until all lumps are gone
  • Fold in the frozen blueberries
  • Divide the mixture into even scoops among the muffin tin cups
  • Bake your tins side-by-side in your 375 degree oven for 25 minutes
  • Serve with cold Greek Yogurt (kind of like cream cheese and blueberry bagels but much more nutritious)

Chow down!