These blueberry protein muffins are sweetened naturally with blueberries and prune puree, and are packed with fiber.
February is the month of the heart – for lovers and heart health. So it’s time to take care of your heart with new simple habits. With these blueberry protein muffins, take care of your heart health and loved ones since they make the perfect gift to show your love!
I’ve partnered with U.S. Blueberry Highbush Council to share key tips about blueberries and heart health.
Blueberries and Heart Health
One habit that can benefit your heart is to incorporate blueberries and other nutritious foods into your meals and snacks. Did you know that blueberries, whether fresh or frozen, are certified heart-healthy?
They’re also a good source of fiber, containing 4 grams of fiber per cup, which helps support heart health.
How to Make Blueberry Protein Muffins
So I’ve created the best High-Fiber Blueberry Protein Muffin. It has fiber, protein, and whole grains. Plus, it doesn’t contain any added sugars – it is naturally sweetened with prune puree and blueberries.
To make them you’ll start by warming the milk and making your chia seed mixture. Then whisk together the dry ingredients and set aside. Mix together your wet ingredients, including the prune puree. Then add the wet ingredients to the dry ingredients and stir to combine.
The final step is to grab a boost of blue by adding 2 cups of heart-healthy blueberries! Stir so that they are fully mixed in. Then scoop the batter mixture into the muffin cups.
Bake for 20 minutes at 350 degrees F. Serve warm, or store in an airtight container for up to 4 days.
High-Fiber Blueberry Protein MuffinsPrint Recipe Pin Recipe
- 1 cup 2% milk
- 3 tablespoons chia seeds
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1 cup quick oats
- 2 scoops vanilla protein powder providing 60 grams of protein (whey, soy, pea, or rice)
- ½ cup psyllium husk
- Prune puree 15 prunes + ½ cup water
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 cup 2% plain Greek yogurt
- 2 large eggs
- 2 tablespoons canola oil
- 1 tablespoon pure vanilla extract
- 2 cups fresh blueberries
- In a small microwave-safe bowl, warm the milk in the microwave for about 1 minute. Add the chia seeds and soak for 5 minutes.
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups and spray them with nonstick cooking spray. Set it aside.
- In a large bowl, whisk the flour, oats, protein powder, psyllium husk, cinnamon, baking soda, baking powder, and salt until well blended. Set it aside.
- Blend together ½ cup of water and 10 prunes to make your naturally sweet prune puree, and set it aside.
- In a medium bowl, whisk the prune puree, chia seed mixture, oil, eggs, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the blueberries.
- Spoon the batter evenly inside the muffin cups and bake for 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Serve warm, or store leftovers in an airtight container for up to 4 days.
These muffins are the perfect addition to breakfast, a snack when you’re on the go, or a healthy evening dessert. Now how’s that for a heart-healthy recipe?!
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