High-Protein Low-Carb Blueberry Muffins
Delicious and guilt-free blueberry muffins packed with protein and flavor, perfect for a healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low-Carb, Vegetarian
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup protein powder
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 2 large eggs (or flax eggs for vegan)
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Sweetener to taste (e.g., stevia or erythritol)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the almond flour, protein powder, baking powder, baking soda, and salt in a large bowl. Stir well to ensure everything is evenly mixed.
- Whisk together the applesauce, almond milk, eggs (or flax eggs), and vanilla extract in another bowl until smooth.
- Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix!
- Fold in the fresh blueberries with a gentle hand.
- Spoon the batter into the muffin liners, filling each about three-quarters full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For perfectly fluffy muffins, do not overmix the batter. If using frozen blueberries, no need to thaw them—just toss them in almond flour to prevent sinking.