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.

10g Protein Blueberry Muffins That Taste Like Heaven

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These Protein Packed Blueberry Muffins are a delicious and nutritious way to start your day. Packed with high-quality protein and bursting with juicy blueberries, they make a perfect breakfast or snack.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

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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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a large bowl, mix almond flour, protein powder, coconut flour, baking powder, and salt.
In another bowl, whisk eggs, almond milk, honey, and vanilla extract.
Combine wet and dry ingredients, stirring until just mixed.
Gently fold in blueberries.
Divide batter evenly into muffin cups.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool before serving.

Notes

Store in an airtight container for up to 3 days.
For extra protein, add a scoop of Greek yogurt to the batter.
Frozen blueberries work if fresh aren’t available.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 8g
Sodium: 120mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 10g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/protein-packed-blueberry-muffins-recipe/