High Protein Blueberry Muffins
These fluffy High Protein Blueberry Muffins, made with almond flour and protein powder, are a delicious and satisfying treat. Bursting with the flavors of blueberries, lemon zest, and vanilla extract, the best part about these muffins is how filling they are!
These High Protein Blueberry Muffins are light and airy, with each one packing approximately 13 grams of protein. They are incredibly satisfying; having two for breakfast keeps me full for hours. Great on-the-go snack as well!
Enjoy!
xoxo
SiLLibake
High Protein Blueberry Muffins
These High Protein Blueberry Muffins are an easy one bowl recipe! Fluffy & delicious with 13 grams of protein.
Here's a summary of the ingredients you'll need for these High Protein Blueberry Muffins.
Eggs: Large eggs are used in this recipe.
Greek Yogurt: Whole-milk yogurt offers the best flavor. Sour cream is an alternative, though it has less protein.
Butter: Grass-fed butter is my preference, but any butter will work.
Sweetener: I used cane sugar, but you can use any sweetener you prefer.
Vanilla: Pure vanilla extract is best.
Almond Flour: Blanched, finely ground almond flour is recommended. Coarse almond meal is not suitable for this recipe.
Protein Powder: I use Sunwarrior vanilla protein powder.
Baking Powder: Ensure it is fresh and gluten-free if necessary.
Blueberries: Both fresh and frozen blueberries work well in the recipe.
Variations
Butter Alternatives: You can use oil instead of butter. I prefer the taste of butter, especially browned for a nutty flavor. Neutral oils like avocado or coconut oil work well too.
Flavor Extracts: Experiment with different extracts instead of vanilla.
Chocolate Chips: Replace the lemon zest and blueberries with chocolate chips. Toss the chocolate chips in some almond flour to prevent them from sinking.
Expert Tip
Measure protein powder by weight, as it can be very drying.
Serving Suggestions
These protein muffins are perfect for breakfast, paired with morning coffee, as shown in the photo below.
They also make an excellent afternoon snack, often enjoyed with a glass of almond milk.
Storing Leftovers
You can double the recipe to make 12 muffins. They store well in the fridge for 4-5 days in an airtight container and can be gently reheated in the microwave. Place them on paper towels to absorb any extra moisture, especially with blueberry muffins.
These muffins also freeze well in freezer bags and can be thawed in the microwave.
Prep Time: 10 min
Cook Time: 17-20 min
Yield: 6 muffins (you can double the recipe)
RECIPE:
High Protein Blueberry Muffins
Enjoy these fluffy High Protein Blueberry Muffins made with almond flour, protein powder, blueberries, lemon zest, and vanilla. Each muffin provides 13 grams of protein, making them a tasty and filling breakfast or snack. They store well in the fridge or freezer for a convenient treat anytime.
Ingredients:
2 large eggs
½ cup Greek yogurt plain, whole milk
¼ cup butter unsalted, melted, and slightly cooled (or coconut oil)
1/3 cup cane sugar or sweetener or 1 teaspoon stevia glycerite (equals about ⅓ cup sugar)
1 teaspoon pure vanilla extract
Zest half a large lemon or one small lemon
½ cup almond flour blanched, finely ground
2 scoops vanilla protein powder (46 grams)
1 teaspoon baking powder (gluten-free if needed)
½ cup blueberries, plus a few extra for the top
Directions:
Preheat the oven to 350°F. Line a 6-cup muffin tin with silicone liners, I’m using our Sillibake liners, but you can use whatever liners you have.
In a large bowl, add cane sugar (or whatever sweetener you choose) and lemon zest, massage the sugar and zest, whisk the eggs, Greek yogurt, melted butter, and vanilla.
Mix in the protein powder, followed by the almond flour, and finally, the baking powder. Mix until smooth.
Add 1/2 tbsp of almond flour to the blueberries and Fold in the blueberries, reserving 18-20 blueberries to sprinkle on the muffins.
Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 3-4 blueberries.
Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. They will not brown much.
Cool the High Protein Blueberry Muffins for 5 minutes in the pan on a wire rack and then for 10 more minutes directly on the rack before serving.
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