High Protein Blueberry Muffins

35 mins
Serves 6
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Directions

  1. 1Preheat your oven to 350°F.
  2. 2Preheat your oven to 350°F.
  3. 3Preheat your oven to 350°F.
  4. 4Line a six-cup muffin tin with silicone liners.
  5. 5Line a six-cup muffin tin with silicone liners.
  6. 6Line a six-cup muffin tin with silicone liners.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Add eggs, melted butter (browned for extra flavor), Greek yogurt, and vanilla. Mix everything until well incorporated.
  11. 11Add eggs, melted butter (browned for extra flavor), Greek yogurt, and vanilla. Mix everything until well incorporated.
  12. 12Add eggs, melted butter (browned for extra flavor), Greek yogurt, and vanilla. Mix everything until well incorporated.
  13. 13Add vanilla protein powder (or unflavored protein powder and an extra teaspoon of vanilla extract) and mix well.
  14. 14Add vanilla protein powder (or unflavored protein powder and an extra teaspoon of vanilla extract) and mix well.
  15. 15Add vanilla protein powder (or unflavored protein powder and an extra teaspoon of vanilla extract) and mix well.
  16. 16Add almond flour and baking powder, and mix everything until well incorporated and smooth.
  17. 17Add almond flour and baking powder, and mix everything until well incorporated and smooth.
  18. 18Add almond flour and baking powder, and mix everything until well incorporated and smooth.
  19. 19Add half a tablespoon of almond flour to the blueberries and mix it through to prevent sinking.
  20. 20Add half a tablespoon of almond flour to the blueberries and mix it through to prevent sinking.
  21. 21Add half a tablespoon of almond flour to the blueberries and mix it through to prevent sinking.
  22. 22Gently fold the blueberries into the batter; do not overmix.
  23. 23Gently fold the blueberries into the batter; do not overmix.
  24. 24Gently fold the blueberries into the batter; do not overmix.
  25. 25Spoon the batter into the prepared muffin cups, filling them almost full.
  26. 26Spoon the batter into the prepared muffin cups, filling them almost full.
  27. 27Spoon the batter into the prepared muffin cups, filling them almost full.
  28. 28Top each muffin with three or four extra blueberries and push them in slightly.
  29. 29Top each muffin with three or four extra blueberries and push them in slightly.
  30. 30Top each muffin with three or four extra blueberries and push them in slightly.
  31. 31Bake until a toothpick inserted in one of the muffins comes out clean, approximately 17 to 19 minutes.
  32. 32Bake until a toothpick inserted in one of the muffins comes out clean, approximately 17 to 19 minutes.
  33. 33Bake until a toothpick inserted in one of the muffins comes out clean, approximately 17 to 19 minutes.
  34. 34Cool the muffins for 5 minutes in the pan on a wire rack and then for 10 more minutes directly on the rack before serving.
  35. 35Cool the muffins for 5 minutes in the pan on a wire rack and then for 10 more minutes directly on the rack before serving.
  36. 36Cool 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
  • 2 large eggs
  • 2 large eggs
  • 0.5 cup Greek yogurt plain, whole milk
  • 0.5 cup Greek yogurt plain, whole milk
  • 0.5 cup Greek yogurt plain, whole milk
  • 0.25 cup unsalted butter, melted and slightly cooled (or coconut oil)
  • 0.25 cup unsalted butter, melted and slightly cooled (or coconut oil)
  • 0.25 cup unsalted butter, melted and slightly cooled (or coconut oil)
  • 0.33 cup cane sugar or sweetener
  • 0.33 cup cane sugar or sweetener
  • 0.33 cup cane sugar or sweetener
  • 1 teaspoon stevia glycerite
  • 1 teaspoon stevia glycerite
  • 1 teaspoon stevia glycerite
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • Zest half a large lemon or one small lemon
  • Zest half a large lemon or one small lemon
  • Zest half a large lemon or one small lemon
  • 0.5 cup almond flour blanched, finely ground
  • 0.5 cup almond flour blanched, finely ground
  • 0.5 cup almond flour blanched, finely ground
  • 2 scoops vanilla protein powder
  • 2 scoops vanilla protein powder
  • 2 scoops vanilla protein powder
  • 1 teaspoon baking powder (gluten-free if needed)
  • 1 teaspoon baking powder (gluten-free if needed)
  • 1 teaspoon baking powder (gluten-free if needed)
  • 0.5 cup blueberries, plus a few extra for the top
  • 0.5 cup blueberries, plus a few extra for the top
  • 0.5 cup blueberries, plus a few extra for the top
  • 0.5 tablespoon almond flour
  • 0.5 tablespoon almond flour
  • 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.