10g Protein Blueberry Muffins That Taste Like Heaven

Name: 10g Protein Blueberry Muffins That Taste Like Heaven
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup almond flour; 1/2 cup protein powder (vanilla or unflavored); 1/4 cup coconut flour; 1 tsp baking powder; 1/4 tsp salt; 2 eggs; 1/4 cup almond milk; 1/4 cup honey or maple syrup; 1 tsp vanilla extract; 1 cup fresh blueberries

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You know that feeling when you bite into a warm, fluffy muffin and it’s so good you almost forget it’s actually good for you? That’s exactly what happened when I first made these Protein Packed Blueberry Muffins. I was tired of sacrificing taste for nutrition, so I set out to create a breakfast treat that would keep me full all morning without the sugar crash. The secret? A perfect blend of almond flour and protein powder that gives each muffin a whopping 10g of protein while keeping them moist and tender. And those juicy blueberries bursting in every bite? Pure heaven. Best part? They come together in one bowl in about 10 minutes – because who has time for complicated recipes on busy mornings?

Table of Contents

Why You’ll Love These Protein Packed Blueberry Muffins
Ingredients for Protein Packed Blueberry Muffins
How to Make Protein Packed Blueberry Muffins
- Tips for Perfect Protein Packed Blueberry Muffins
Storage and Reheating for Protein Packed Blueberry Muffins
Nutritional Information for Protein Packed Blueberry Muffins
Frequently Asked Questions About Protein Packed Blueberry Muffins
Share Your Protein Packed Blueberry Muffins Experience

Why You’ll Love These Protein Packed Blueberry Muffins

Trust me, these aren’t your average muffins. Here’s why they’ve become my go-to breakfast:

10g of protein per muffin keeps you full for hours (no mid-morning snack attacks!)
Ready in just 35 minutes from bowl to table
Naturally sweetened with honey or maple syrup – no sugar crashes
Bursting with juicy blueberries in every single bite
So fluffy you won’t believe they’re packed with protein

My kids go crazy for them, and I love that they’re eating something nutritious without even realizing it!

Ingredients for Protein Packed Blueberry Muffins

Here’s everything you’ll need to make these protein-packed beauties – I promise it’s all simple stuff you might already have in your pantry! The magic happens when these ingredients come together:

1 cup almond flour (pack it lightly in the measuring cup – no need to sift!)
1/2 cup protein powder (vanilla or unflavored works best – I use whey but plant-based works too)
1/4 cup coconut flour (this helps absorb moisture and gives great texture)
1 tsp baking powder (make sure it’s fresh for maximum rise)
1/4 tsp salt (just a pinch to balance the sweetness)
2 large eggs (room temperature blends better – just set them out 30 minutes before)
1/4 cup almond milk (any milk works, but almond keeps it dairy-free)
1/4 cup honey or maple syrup (your choice! I use local honey for extra flavor)
1 tsp vanilla extract (the good stuff makes all the difference)
1 cup fresh blueberries (frozen work too – no need to thaw, just toss them in frozen)

See? Nothing weird or hard to find. Now let’s turn these into the most delicious protein muffins you’ve ever tasted!

How to Make Protein Packed Blueberry Muffins

Okay, let’s get baking! These muffins come together so easily – I promise even if you’re not a morning person, you can handle this before your coffee kicks in. Here’s exactly how I make them:

Preheat your oven to 350°F (175°C) and line a muffin tin with liners (or grease well). This gives the oven time to get nice and toasty while we mix everything.
Whisk the dry ingredients in a large bowl – almond flour, protein powder, coconut flour, baking powder, and salt. I like to give it a good 30-second whisk to make sure there are no lumps.
In another bowl, beat the wet ingredients – eggs, almond milk, honey/maple syrup, and vanilla. Whisk until it’s all smooth and slightly frothy.
Combine wet and dry ingredients gently. I use a rubber spatula and fold until just combined – a few lumps are totally fine! Overmixing makes tough muffins.
Fold in blueberries carefully so they don’t all burst. If using frozen, toss them in frozen – they’ll bleed less color into the batter.
Divide batter evenly into 12 muffin cups – I use an ice cream scoop for perfect portions. They’ll be about 3/4 full.
Bake for 20-25 minutes until golden and a toothpick comes out clean (maybe with a blueberry smear, but no wet batter).
Cool for 5 minutes in the pan, then transfer to a rack. Try to wait at least 10 minutes before eating – I know it’s hard!

Tips for Perfect Protein Packed Blueberry Muffins

Here are my secret weapons for muffin success:

Room temp eggs blend better – just set them in warm water for 5 minutes if you forgot!
For extra protein, mix in 1/4 cup Greek yogurt with the wet ingredients.
Want more sweetness? Add 1-2 tbsp more honey – but taste the batter first!
If blueberries sink, toss them in 1 tsp flour before folding in.

Storage and Reheating for Protein Packed Blueberry Muffins

These muffins stay fresh in an airtight container at room temperature for about 2 days, but I usually stash them in the fridge where they’ll last up to 5 days. Want that just-baked warmth? Pop one in the microwave for 15 seconds – it’s like magic! For longer storage, freeze them individually wrapped (I use parchment paper then foil) for up to 3 months. Thaw overnight or give them a quick 30-second zap when that muffin craving hits. Pro tip: freeze some before they all disappear – my future self always thanks me!

Nutritional Information for Protein Packed Blueberry Muffins

Here’s the best part – these muffins pack a serious nutritional punch while tasting like dessert! Each one contains approximately:

150 calories
10g protein (that’s like eating 1.5 eggs!)
15g carbs (with 3g fiber to keep you full)
6g healthy fats (mostly from the almond flour)

Now, I’m no nutrition lab – these numbers are estimates based on my ingredients. Your exact counts might vary slightly depending on your protein powder brand or how generous you are with those blueberries! But one thing’s for sure – they’re way better for you than that store-bought muffin that’s mostly sugar.

Frequently Asked Questions About Protein Packed Blueberry Muffins

I get asked about these muffins all the time – here are the answers to the questions that pop up most often in my kitchen and inbox:

Can I use frozen blueberries instead of fresh?

Absolutely! I do it all the time when blueberries aren’t in season. Just toss them in frozen – no need to thaw. They might bleed a little more color into the batter, but the taste is just as delicious. Bonus: frozen berries are often more affordable too!

What can I substitute for almond flour?

If you’re allergic to nuts, try sunflower seed flour (just grind sunflower seeds finely). Oat flour works too, but you’ll need about 1 1/4 cups since it’s less dense. The texture will be slightly different, but still tasty!

My muffins came out dry – what went wrong?

Oh no! This usually happens if you overmix the batter or bake too long. Next time, mix just until combined (lumps are okay!) and check them at 20 minutes. Also, make sure your baking powder is fresh – old powder won’t give you that perfect rise.

Can I make these without protein powder?

You can, but you’ll lose that awesome 10g protein boost. If you skip it, add an extra 1/4 cup almond flour and 1/4 tsp baking powder. They’ll still taste great, just won’t be as filling.

Why did my blueberries all sink to the bottom?

This happens to me sometimes too! Next time, toss your blueberries (fresh or frozen) with a teaspoon of the dry flour mixture before folding them in. The light coating helps them stay suspended in the batter while baking.

I’d love to hear how your muffins turned out! Did you add any fun twists? Snap a pic and tag me on Instagram or leave a comment below – nothing makes me happier than seeing your kitchen creations. Happy baking, friends!

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