Blueberry Muffin Protein Baked Oats (Gluten Free & 30g Protein)

If you love blueberry muffins but want something more filling, these protein baked oats hit the sweet spot. They taste like a warm bakery treat, but they’re packed with protein and fiber to keep you full. The texture is soft and cake-like, and the juicy blueberries make every bite feel special.

It comes together in minutes, bakes in one dish, and makes weekday mornings feel easy. Plus, it’s naturally gluten free when you use certified gluten-free oats.

What Makes This Special

• 30g protein per serving: A mix of protein powder, Greek yogurt, and egg gives serious staying power.
• Gluten free: Made with blended oats instead of flour. Use certified gluten-free oats if needed.
• Blueberry muffin vibes: Vanilla, cinnamon, and lemon zest mimic classic bakery flavor.
• Quick and simple: Blend, pour, bake.

  No complicated steps or equipment.

• Great for meal prep: Make one big pan or individual ramekins and reheat all week.

What You’ll Need

• 1 cup (100g) rolled oats (certified gluten free if needed)
• 1 scoop (30–35g) vanilla whey or plant-based protein powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon (optional but recommended)
• 1/8 teaspoon fine salt
• 1/2 cup (120g) plain Greek yogurt (or dairy-free yogurt)
• 1/2 cup (120 ml) milk of choice (dairy or unsweetened almond/oat milk)
• 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
• 1–2 tablespoons maple syrup or honey (adjust to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional, but brightens the blueberry flavor)
• 3/4 to 1 cup fresh or frozen blueberries (no need to thaw)
• 1 teaspoon oil or butter for greasing the dish

Step-by-Step Instructions

1. Prep your dish and oven: Heat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or two large ramekins.
2. Blend the dry base: Add oats to a blender and blend into a fine flour. Add protein powder, baking powder, cinnamon, and salt.

   Pulse to combine.

3. Add the wet ingredients: To the blender, add Greek yogurt, milk, egg, maple syrup, vanilla, and lemon zest. Blend until smooth and creamy, 10–20 seconds. The batter should be pourable but not runny.
4. Fold in blueberries: Stir blueberries into the batter with a spatula.

   If using frozen, toss them with a teaspoon of oat flour first to reduce color bleed.

5. Pour and top: Pour batter into the prepared dish. Sprinkle a few extra blueberries on top for a bakery-style look.
6. Bake: Bake 22–28 minutes for a single dish, or 18–22 minutes for ramekins. It’s done when the center is set and a toothpick comes out clean or with a few moist crumbs.
7. Rest and serve: Let it cool 5–10 minutes to set.

   Enjoy warm as is, or top with a spoonful of Greek yogurt, a drizzle of maple syrup, or a dusting of cinnamon.

Keeping It Fresh

• Store: Cover and refrigerate for up to 4 days.
• Reheat: Microwave individual portions 30–60 seconds, or warm in a 325°F (165°C) oven for 8–10 minutes.
• Freeze: Slice into portions, wrap well, and freeze up to 2 months. Thaw in the fridge overnight.

Benefits of This Recipe

• High protein and fiber: Keeps you full and supports steady energy.
• Lower sugar than bakery muffins: Lightly sweetened with maple syrup and fruit.
• Customizable: Works with dairy-free swaps and plant-based protein.
• One-bowl cleanup: Blend and bake for minimal mess.

What Not to Do

• Don’t overbake: It can turn dry fast. Pull it when the center no longer jiggles.
• Don’t skip the salt: A pinch makes the flavors pop.
• Don’t pack the oats: Measure loosely, or weigh for accuracy.
• Don’t use too much protein powder: More isn’t better—too much can make it rubbery.
• Don’t stir frozen berries aggressively: They’ll bleed color and turn the batter purple.

Recipe Variations

• Lemon Blueberry: Add 2 teaspoons lemon juice and extra zest for a brighter flavor.
• Crumble Topping: Mix 1 tablespoon oat flour, 1 teaspoon coconut sugar, and 1 teaspoon butter or coconut oil; sprinkle on before baking.
• Almond Bakery Style: Swap vanilla for almond extract and add sliced almonds on top.
• Vegan: Use plant-based protein, dairy-free yogurt, non-dairy milk, and a flax egg.
• Extra Protein Boost: Stir in 1 tablespoon chia seeds or hemp hearts.
• Single-Serve Mug: Halve the recipe and microwave 90–120 seconds in a large mug, watching to avoid overflow.

FAQ

Can I make this without a blender?

Yes.

Use store-bought oat flour and whisk everything in a bowl. The texture will be slightly less smooth but still delicious.

What kind of protein powder works best?

Whey blends or pea-based plant protein both work. Choose a vanilla flavor you like.

If your powder is very sweet, reduce the maple syrup by 1/2 to 1 tablespoon.

How do I know it’s done?

The top should look set and lightly golden, and a toothpick should come out clean or with a few moist crumbs. If it looks wet in the center, give it a few more minutes.

Can I use quick oats or steel-cut oats?

Quick oats are fine since you’re blending them. Steel-cut oats won’t blend as smoothly and won’t bake up the same—skip those here.

Is it really 30g of protein?

It depends on your protein powder and yogurt.

With a 30–35g scoop of protein powder and Greek yogurt, you’ll typically land around 28–34g per serving.

Final Thoughts

Blueberry Muffin Protein Baked Oats make breakfast feel cozy and satisfying without the sugar crash. They’re easy to prep, easy to reheat, and endlessly flexible. Keep a pan in the fridge for stress-free mornings, or bake a fresh batch when you want something warm and comforting.

It’s a simple recipe you’ll actually make again and again.

Blueberry Muffin Protein Baked Oats (Gluten Free & 30g Protein) - A Cozy, High-Protein Breakfast

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 1 servings

Ingredients

  

• 1 cup (100g) rolled oats (certified gluten free if needed)
• 1 scoop (30–35g) vanilla whey or plant-based protein powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon (optional but recommended)
• 1/8 teaspoon fine salt
• 1/2 cup (120g) plain Greek yogurt (or dairy-free yogurt)
• 1/2 cup (120 ml) milk of choice (dairy or unsweetened almond/oat milk)
• 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
• 1–2 tablespoons maple syrup or honey (adjust to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional, but brightens the blueberry flavor)
• 3/4 to 1 cup fresh or frozen blueberries (no need to thaw)
• 1 teaspoon oil or butter for greasing the dish

Instructions

 

• Prep your dish and oven: Heat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or two large ramekins.
• Blend the dry base: Add oats to a blender and blend into a fine flour. Add protein powder, baking powder, cinnamon, and salt.Pulse to combine.
• Add the wet ingredients: To the blender, add Greek yogurt, milk, egg, maple syrup, vanilla, and lemon zest. Blend until smooth and creamy, 10–20 seconds. The batter should be pourable but not runny.
• Fold in blueberries: Stir blueberries into the batter with a spatula.If using frozen, toss them with a teaspoon of oat flour first to reduce color bleed.
• Pour and top: Pour batter into the prepared dish. Sprinkle a few extra blueberries on top for a bakery-style look.
• Bake: Bake 22–28 minutes for a single dish, or 18–22 minutes for ramekins. It’s done when the center is set and a toothpick comes out clean or with a few moist crumbs.
• Rest and serve: Let it cool 5–10 minutes to set.Enjoy warm as is, or top with a spoonful of Greek yogurt, a drizzle of maple syrup, or a dusting of cinnamon.