Are protein-packed blueberry coffee cake muffins good for weight loss?

From my experience, they can support a weight-conscious diet when portioned properly. Each muffin is rich in protein, which helps with satiety and curbing cravings. By using ingredients like Greek yogurt, almond flour, and minimal added sugars, you get a nutrient-dense option without unnecessary calories.

Can I use frozen blueberries in this recipe?

Absolutely! I use frozen blueberries all the time when fresh aren’t in season. Just toss them in a little oat or almond flour before folding into the batter—this keeps them from sinking or bleeding too much color. No need to thaw first.

What type of protein powder works best?

I’ve tested both whey and plant-based options. Whey protein isolate gives the fluffiest results, but pea protein or brown rice blends work great for dairy-free versions. Just avoid heavily flavored or artificially sweetened powders—they can overpower the muffin.

Are these muffins suitable for diabetics?

While I’m not a medical professional, I bake protein-packed blueberry coffee cake muffins using low-sugar options like mashed banana or monk fruit syrup to keep the glycemic impact lower. Combined with high protein and fiber, they digest more slowly. Still, check with your healthcare provider to confirm what works for your plan.

How can I increase the fiber content?

Great question—I boost fiber by adding 1 tablespoon of ground flaxseed or chia seeds to the batter. You can also use oat bran or switch half the flour to whole wheat or coconut flour (though that’ll change texture a bit).

Can I prepare the batter ahead of time?

Yes, but with caution. The leavening (baking powder) begins to react as soon as it’s mixed. You can prep dry and wet ingredients separately the night before and combine them right before baking. Or make and freeze protein-packed blueberry coffee cake muffins in advance for grab-and-go mornings.

Protein-Packed Blueberry Coffee Cake Muffins – The Best 2025 Breakfast Recipe

Ingredients

Scale

1 cup almond flour
½ cup oat flour
¼ cup vanilla protein powder
1½ tsp baking powder
½ tsp cinnamon
Pinch of salt
2 eggs
½ cup plain Greek yogurt
¼ cup maple syrup or mashed banana
2 tbsp unsweetened applesauce
1 tsp vanilla extract
¾ cup blueberries (fresh or frozen, tossed in a bit of flour)
Streusel topping: ¼ cup oats, 1 tbsp coconut sugar, 1 tbsp almond flour, 1 tsp cinnamon, 1 tbsp coconut oil or butter

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together almond flour, oat flour, protein powder, baking powder, cinnamon, and salt.
In another bowl, mix eggs, Greek yogurt, maple syrup or banana, applesauce, and vanilla extract until smooth.
Combine wet and dry ingredients, stirring gently until just combined.
Fold in blueberries.
Divide batter evenly into muffin cups (about ¾ full).
In a small bowl, mix streusel topping ingredients and sprinkle over each muffin.
Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
Cool in the pan for 5–7 minutes, then transfer to a wire rack.

Notes

These muffins freeze well and reheat beautifully in a toaster oven. For a dairy-free version, swap Greek yogurt for almond yogurt and use plant-based protein powder.

Author: Dad Mark
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American