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High Protein Blueberry Muffins

35m
Serves 6
youtube.com

High Protein Blueberry Muffins

youtube.com
35m
Serves 6

Directions

  1. 1Preheat your oven to 350°F.
  2. 2Line a six-cup muffin tin with silicone liners.
  3. 3In a large bowl, combine your sugar of choice and lemon zest. If using liquid sugar, add maple syrup or honey and lemon zest and mix well to release oils.
  4. 4Add eggs, melted butter (browned for extra flavor), Greek yogurt, and vanilla. Mix everything until well incorporated.
  5. 5Add vanilla protein powder (or unflavored protein powder and an extra teaspoon of vanilla extract) and mix well.
  6. 6Add almond flour and baking powder, and mix everything until well incorporated and smooth.
  7. 7Add half a tablespoon of almond flour to the blueberries and mix it through to prevent sinking.
  8. 8Gently fold the blueberries into the batter; do not overmix.
  9. 9Spoon the batter into the prepared muffin cups, filling them almost full.
  10. 10Top each muffin with three or four extra blueberries and push them in slightly.
  11. 11Bake until a toothpick inserted in one of the muffins comes out clean, approximately 17 to 19 minutes.
  12. 12Cool the muffins for 5 minutes in the pan on a wire rack and then for 10 more minutes directly on the rack before serving.

Ingredients

  • 2 large eggs
  • 0.5 cup Greek yogurt plain, whole milk
  • 0.25 cup unsalted butter, melted and slightly cooled (or coconut oil)
  • 0.33 cup cane sugar or sweetener
  • 1 teaspoon stevia glycerite
  • 1 teaspoon pure vanilla extract
  • Zest half a large lemon or one small lemon
  • 0.5 cup almond flour blanched, finely ground
  • 2 scoops vanilla protein powder
  • 1 teaspoon baking powder (gluten-free if needed)
  • 0.5 cup blueberries, plus a few extra for the top
  • 0.5 tablespoon almond flour

Equipment

oven6-cup muffin tinsilicone linerslarge bowlwhiskwire rack

Tips

  • Use a vanilla protein powder that you love the flavor of, as it will impact the overall muffin flavor.
  • Browning the butter adds extra flavor.
  • Adding almond flour to blueberries prevents them from sinking.
  • Don't overmix the batter once blueberries are added.
  • You can't overdevelop gluten when using almond flour.

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