High-Protein, Low-Carb Blueberry Muffins Recipe

Share this blog:

If you’re looking for a tasty treat that won’t ruin your diet, these blueberry muffins are perfect. Packed with protein and low in carbs, they satisfy your sweet tooth without the guilt. You can enjoy them for breakfast or as a snack while staying on track with your health goals. Get ready to whip up a batch of muffins that are not only delicious but also easy to make!

Tool Requirements

To make high-protein, low-carb blueberry muffins, you will need some basic tools. Here’s what you should gather.

A mixing bowl is essential for combining ingredients. Choose one that’s big enough to avoid spills.

You’ll also need a whisk or a fork to mix everything well and ensure a smooth batter.

For measuring, grab some measuring cups and spoons to get the right amounts of each ingredient. Accurate measurements matter for the best results.

An electric mixer can save time, but it’s not necessary. If you have one, it makes mixing easier and quicker.

To bake the muffins, you need a muffin tin. A standard tin works fine. Don’t forget to use paper liners or oil the tin to prevent sticking.

Finally, have an oven thermometer handy. This ensures your oven is at the correct temperature for baking.

With these tools ready, you’re set to whip up those tasty muffins. Enjoy the process!

Preparing The Ingredients

Start by gathering all your ingredients. This makes the process smoother. Here’s what you need:

• Blueberries: Fresh or frozen work well. If using frozen, let them thaw first.
• Nut flour: Almond or coconut flour keeps the muffins low in carbs.
• Protein powder: vanilla works best.
• Sweetener: Opt for a low-carb option like stevia or erythritol.
• Baking powder: This helps the muffins rise.
• Plant-based milk: Unsweetened almond or coconut milk are great choices.
• Apple cider vinegar: This adds a nice touch and helps with rising.

Before you start mixing, preheat your oven to 350°F (175°C).

In a large bowl, combine the nut flour, protein powder, sweetener, and baking powder. Mix well so that everything is even.

In another bowl, mix the plant-based milk and apple cider vinegar. Let it sit for a few minutes. This will make the milk curdle slightly, creating a buttermilk effect.

Next, gently fold the blueberries into the dry mixture. Be careful; you don’t want to crush them. Combine the wet and dry mixes until just blended.

You’re now ready to bake! Make sure you have muffin liners or grease the muffin tin before pouring in the batter.

Variations To Try

You can mix things up with your blueberry muffins in various ways. Here are some ideas to make them your own.

• Try adding different fruits. Raspberries or chopped strawberries can add a nice twist. Each fruit brings its own flavor.
• For a flavor boost, consider adding a teaspoon of cinnamon or vanilla extract. These spices can enhance the taste of the muffins.
• If you want some crunch, add nuts or seeds. Chopped walnuts or sunflower seeds can give your muffins extra texture.
• Switch the flour too! Using almond flour or coconut flour can change the taste and texture. Both options are great for keeping carbs low.
• Consider using sugar alternatives. Stevia or erythritol can help keep the sweetness without adding extra carbs.
• You can even play with the toppings. A sprinkle of oats or a few extra blueberries on top before baking can look and taste great.
• Lastly, try different milk alternatives. Almond milk or coconut milk can create a different flavor profile while keeping things light.

Storage Tips

• After baking your blueberry muffins, let them cool completely. Storing them while warm can make them soggy.
• For short-term storage, keep your muffins in an airtight container at room temperature. They should stay fresh for about 2 to 3 days.
• If you want to keep them longer, the fridge is a good option. They can last up to a week in the fridge but may dry out a bit.
• For the best long-term storage, freeze your muffins. Wrap each muffin in plastic wrap and then place them in a freezer-safe bag. They can last up to 3 months in the freezer.
• To enjoy your frozen muffins, take them out and let them thaw at room temperature. You can also warm them in the microwave for a few seconds or in the oven.
• Check your muffins for any signs of spoilage before eating. If they smell off or have mold, it’s best to throw them away. Proper storage keeps them delicious for longer!

High-Protein, Low-Carb Blueberry Muffins

Are you looking for high-protein, low-carb 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 130 kcal

Ingredients

  

1x2x3x

• 1 cup blueberries fresh or frozen, thawed if frozen
• 1 cup nut flour almond or coconut flour
• 1/4 cup vanilla protein powder
• 1/4 cup low-carb sweetener stevia or erythritol
• 1 tablespoon baking powder
• 1 cup unsweetened plant-based milk almond or coconut milk
• 1 tablespoon apple cider vinegar

Get Recipe Ingredients

Instructions

 

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or lightly grease it.
• In a large bowl, combine nut flour, protein powder, sweetener, and baking powder; mix well to ensure even distribution.
• In another bowl, mix plant-based milk and apple cider vinegar; let it sit for a few minutes to curdle slightly, creating a buttermilk effect.
• Gently fold blueberries into the dry mixture, being careful not to crush them.
• Combine the wet mixture with the dry mixture, stirring until just blended.
• 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: 130kcal

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.