There’s something about a warm, fluffy muffin straight from the oven that’s undeniably comforting. But traditional muffins can often be carb-heavy, leaving you feeling sluggish after that initial sugar rush. Enter: High-Protein Blueberry Muffins — a perfect blend of flavor, fluffiness, and health benefits that are low in carbs and packed with protein. Here’s how to make them:
Highlights:
- Each muffin boasts a whopping 17 grams of protein.
- Net carbs come in at only 4 grams per muffin.
- Thanks to Greek yogurt and unsweetened protein powder, these muffins get a fantastic protein boost.
- The mix of almond and coconut flours ensures a light and fluffy texture.
- Blueberries not only add delicious bursts of sweetness but are also packed with antioxidants and are among the lowest carb fruits available.
@lowcarblolita Protein packed blueberry muffins
Makes 6 muffins 3 1/2 ounces plain Greek yogurt 1 large egg ½ teaspoon vanilla extract Pinch salt 1 cup almond flour 1/3 cup coconut flour 1/3 cup sweetener (I like Allulose) ⅓ cup unflavored whey protein powder 1teaspoon baking powder 1/4 – 1/2 cup fresh blueberries Preheat the oven to 425F and line a muffin pan with 6 silicone or parchment liners, staggering them so you’ll fill every other cup. Combine the yogurt, eggs, vanilla, and salt in a bowl and whisk until smooth. Add the almond and coconut flour, sweetener, protein powder, and baking powder, and whisk again until smooth. If your batter is very thick, add 1 tablespoon of water at a time until batter is thick but pourable. Fold in the blueberries and divide the batter between the prepared muffin cups. Reduce heat to 350°F and bake for 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool fully in the pan. #recipe #healthyrecipes #highprotein #easyrecipe #blueberrymuffins #lowcarb #lchf
Makes 6 muffins 3 1/2 ounces plain Greek yogurt 1 large egg ½ teaspoon vanilla extract Pinch salt 1 cup almond flour 1/3 cup coconut flour 1/3 cup sweetener (I like Allulose) ⅓ cup unflavored whey protein powder 1teaspoon baking powder 1/4 – 1/2 cup fresh blueberries
Preheat the oven to 425F and line a muffin pan with 6 silicone or parchment liners, staggering them so you’ll fill every other cup.
Combine the yogurt, eggs, vanilla, and salt in a bowl and whisk until smooth. Add the almond and coconut flour, sweetener, protein powder, and baking powder, and whisk again until smooth. If your batter is very thick, add 1 tablespoon of water at a time until batter is thick but pourable.
Fold in the blueberries and divide the batter between the prepared muffin cups.
Reduce heat to 350°F and bake for 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool fully in the pan. Muffin Making Tips:
- Proper Placement: When filling your muffin tin, remember to stagger the batter-filled sections. This will ensure each muffin has the space to rise fully and achieve that desired fluffy texture.
- Temperature Trick: Preheat your oven to 425°F, but once the muffins are placed inside, immediately reduce the temperature to 350°F. This technique helps with the initial rise and then ensures even baking throughout.
- Cooling is Crucial: Post baking, it’s essential to let the muffins cool entirely within their pan while placed on a rack. This helps them set and makes them easier to remove from the tin.
High Protein, Low Carb Blueberry Muffins
Ingredients
- 3 1/2 ounces plain Greek yogurt
- 1 large egg
- ½ teaspoon vanilla extract
- Pinch salt
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup sweetener I like Allulose
- ⅓ cup unflavored whey protein powder
- 1 teaspoon baking powder
- 1/4 – 1/2 cup fresh blueberries
Instructions
- Preheat the oven to 425°F and line a muffin pan with 6 silicone or parchment liners, staggering them so you’ll fill every other cup.
- Combine the yogurt, eggs, vanilla, and salt in a bowl and whisk until smooth.
- Add the almond and coconut flour, sweetener, protein powder, and baking powder, and whisk again until smooth. If your batter is very thick, add 1 tablespoon of water at a time until batter is thick but pourable.
- Fold in the blueberries and divide the batter between the prepared muffin cups.
- Reduce heat to 350°F and bake for 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool fully in the pan.
Video
@lowcarblolita Protein packed blueberry muffins
Nutrition
The journey to finding a healthy muffin recipe that doesn’t compromise on taste or texture can be challenging. But with these high-protein blueberry muffins, you’re getting a treat that’s both delicious and nutritionally balanced. Whether you’re on a strict low-carb diet or simply aiming to boost your protein intake, these muffins are a must-try!
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