High-Protein, Almond Flour Blueberry Muffins

Share this blog:

If you’re looking for a tasty treat that packs a protein punch, almond flour blueberry muffins are a great choice. These muffins use vanilla protein powder along with almond flour, making them a delicious way to boost your protein intake. Perfect for breakfast or a snack, they are easy to make and satisfying to eat. Get ready to enjoy a scrumptious, healthy option that will keep you full and fueled throughout your day.

Tool Requirements

To make almond flour blueberry muffins, you’ll need a few handy tools.

First, grab a mixing bowl. A medium-sized bowl works best for mixing your dry and wet ingredients together.

You’ll also need a whisk or fork to mix everything smoothly. This helps break up clumps and evenly combine your ingredients.

A muffin tin is essential for baking. Make sure it’s the right size for your muffins. You might want to line it with muffin liners for easier cleanup.

An oven will be necessary for baking. Ensure it’s preheated to the right temperature for best results.

Don’t forget measuring cups and spoons. Precise measurements make a big difference in baking.

Lastly, a cooling rack is useful. Once your muffins are done baking, let them cool on the rack for a few minutes before enjoying.

With these tools ready, you’re set to bake delicious muffins!

Preparing The Ingredients

Gather everything you need for the almond flour blueberry muffins. Here’s a quick list:

• 2 cups almond flour
• 1 cup fresh blueberries
• 1/4 cup maple syrup or agave
• 1/4 cup almond milk
• 1/4 cup vanilla protein powder
• 1/4 cup coconut oil, melted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Make sure your blueberries are clean and free from stems. Fresh or frozen can work, but if you use frozen, no need to thaw them first.

Mix the almond flour, vanilla protein powder, baking powder, and salt in a large bowl. Stir well to combine everything evenly.

In another bowl, combine the maple syrup, almond milk, melted coconut oil, and vanilla extract. Beat these ingredients together until they are smooth.

Now, pour the wet mixture into the dry ingredients. Stir gently until just combined.

Add the blueberries carefully to the batter, folding them in to avoid breaking them. This will help keep the muffins from turning blue.

Your muffin batter is ready! Preheat your oven while you prepare the muffin tins.

Variations To Try

• Mix things up with your almond flour blueberry muffins by trying different add-ins. You can add chopped nuts for some crunch. Walnuts or pecans work great.
• For a little sweetness, consider dark chocolate chips. They add a rich flavor that pairs nicely with blueberries.
• Try using different fruits. Replace some blueberries with raspberries or diced peaches for a fresh twist. Each fruit brings its own flavor.
• Add spices like cinnamon or nutmeg for warmth. Just a dash can change the flavor profile and make your muffins feel cozy.
• Incorporate vanilla protein powder to boost the protein content. It will make your muffins filling and nutritious without changing the taste much.
• You can adjust the sweetness by using maple syrup instead of sugar. This can give your muffins a unique taste while keeping them healthy.
• Experiment with yogurt or applesauce as a substitute for some of the oil. This can help keep your muffins moist while cutting down on calories.

Feel free to play with these ideas and make the muffins your own. Each variation can create something new and exciting!

Storage Tips

• To keep your almond flour blueberry muffins fresh, store them in an airtight container. This helps retain moisture and prevents them from drying out.
• For short-term storage, keep them at room temperature. They can last for about 2 to 3 days. Just make sure they are in a cool, dry place away from direct sunlight.
• If you want them to last longer, freezing is a great option. Wrap each muffin in plastic wrap, then place them in a freezer-safe bag. They will stay good for up to 3 months.
• When you’re ready to eat a frozen muffin, just take it out and let it thaw at room temperature. You can also microwave it for about 20-30 seconds if you’re in a hurry.
• If you notice any signs of mold or an off smell, it’s best to toss the muffins. Keeping an eye on their freshness ensures you enjoy them at their best.

High-Protein, Almond Flour Blueberry Muffins

Are you looking for high-protein, almond flour blueberry muffins? Then this is the recipe you're looking for! This blueberry muffin recipe is great as a quick breakfast option or even as a vegan dessert recipe. This recipe is easy to make and contains 12 grams of protein per muffin!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 5 minutes mins

Course Dessert

Cuisine American

Servings 6 muffins

Calories 180 kcal

Ingredients

  

1x2x3x

• 2 cups almond flour
• 1 cup fresh blueberries
• 1/4 cup maple syrup or agave
• 1/4 cup almond milk
• 1/4 cup vanilla protein powder
• 1/4 cup coconut oil melted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Get Recipe Ingredients

Instructions

 

• Ensure blueberries are clean and free from stems; if using frozen blueberries, no need to thaw them first.
• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or lightly grease it.
• In a large bowl, mix almond flour, vanilla protein powder, baking powder, and salt; stir well to combine evenly.
• In another bowl, combine maple syrup, almond milk, melted coconut oil, and vanilla extract; beat until smooth.
• Pour the wet mixture into the dry ingredients and stir gently until just combined.
• Fold blueberries carefully into the batter to avoid breaking them.
• Fill muffin cups evenly with the batter.
• Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Remove muffins from the oven and let them cool in the tin for 5 minutes.
• Transfer muffins to a wire rack to cool completely.

Nutrition

Calories: 180kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.