These soft and chewy blueberry muffin protein cookies taste like a bakery‑style muffin top but pack the nutrition of a high‑protein snack.

They’re made with blueberry muffin pea protein, naturally sweetened, and finished with a silky 3‑ingredient coconut butter glaze that melts into every bite.

Whether you need a quick breakfast cookie, a post‑workout treat, or a kid‑approved snack, these cookies deliver the perfect mix of cozy flavor and better‑for‑you ingredients.

And if you love these, but you’re looking for a no bake treat, then try my Homemade Lemon Blueberry Perfect Protein Bars!

These blueberry muffin protein cookies are everything you love about a warm, fluffy muffin — but in soft, chewy cookie form.

The dough is made with oat flour, blueberry muffin pea protein, applesauce for moisture, and a touch of maple syrup for natural sweetness.

Fold in crushed freeze‑dried blueberries or white chocolate chips for extra bakery vibes, then top each cookie with a simple crumble for that classic muffin‑top texture.

Once they’re baked, the real magic happens: a 3‑ingredient coconut butter glaze that drips beautifully over the warm cookies.

It adds richness, shine, and a hint of natural sweetness without any refined sugar.

These cookies stay soft for days, pack in protein, and taste like a blueberry muffin and a cookie had the best possible baby.

Why You’ll Love These Soft & Chewy Blueberry Muffin Protein Cookies

• Blueberry muffin flavor in every bite thanks to blueberry muffin pea protein and optional freeze‑dried blueberries.
• Soft, chewy, and never dry, even with pea protein — the applesauce keeps the texture perfect.
• Naturally sweetened with maple syrup and coconut butter for a wholesome, feel‑good treat.
• High‑protein and gluten‑free, making them great for breakfast, snacks, or post‑workout.
• Kid‑approved and meal‑prep friendly — they stay soft for days and freeze beautifully.
• That coconut butter glaze… it’s glossy, simple, and takes the cookies from good to unforgettable.

Ingredients

1 cup oat flour
1/4 cup Naked Nutrition Blueberry Muffin Pea Protein (can sub vanilla protein powder)
• 1 tbsp arrowroot starch
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 3 tbsp melted coconut oil
• 1/4 cup pure maple syrup
• 3 tbsp unsweetened applesauce
• 1 tsp vanilla extract
•1/8 almond extract
• 2–3 tbsp freeze‑dried blueberries, crushed slightly
• 1/4 tsp lemon zest (brightens the blueberry flavor)
• 1–2 tbsp white chocolate chips
Crumble Ingredients
• 3 tbsp oat flour
• 1 tbsp Naked Nutrition blueberry muffin pea protein
• 1 tbsp coconut sugar (or maple sugar)
• 1 tbsp softened coconut oil or vegan butter
• Pinch of cinnamon
• Pinch of salt
Glaze
•2 tbsp coconut butter, melted
•2 tbsp milk of choice
•1 tbsp pure male syrup

Process

Preheat oven to 350°F.
• Whisk together oat flour, pea protein, arrowroot, baking powder, and salt.
• Add coconut oil, maple syrup, applesauce, and vanilla.
• Chill 10–15 minutes — pea protein thickens slightly as it absorbs liquid
• Fold in blueberries or white chocolate if using.
• Scoop 2 tbsp dough balls, flatten slightly.
• Mix crumble ingredient with a fork until it forms moist crumbs.
• Sprinkle generously over each cookie before baking.
• Lightly press the crumbs so they stick.
• Bake 9–11 minutes
• Cool 10 minutes
•Whisk you glaze ingredients together until drippy, and drizzle over cookies

The glaze was absolutely the cherry on the top to these cookies! You’ll have a bit leftover, and you can sprinkle it on your overnight oats, your yogurt, or dipping fruit into!

FAQ

Can I use a different protein powder?
Pea protein works best here because it creates a soft, muffin‑like texture. Whey will make the dough too sticky, and bone broth protein will make the cookies drier. If you swap, you’ll need to adjust liquids.

Do I have to add the crumble topping?
No, but it adds amazing texture and makes the cookies look like mini muffin tops. You can skip it or use almond flour if you’re out of oat flour.

Can I skip the coconut butter glaze?
You can, but the glaze adds moisture, shine, and a bakery‑style finish. It’s only three ingredients and takes one minute to make.

Can I make these dairy‑free?
Yes — the recipe is naturally dairy‑free as long as you use dairy‑free milk in the glaze.

How should I store them?
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. They also freeze well for up to 3 months.

Can I add mix‑ins?
Absolutely. Freeze‑dried blueberries, lemon zest, or white chocolate chips all enhance the blueberry muffin flavor.