Blueberry Protein Muffins

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Introduction

These Blueberry Protein Muffins deliver a bakery-style treat that perfectly fuels your day. They’re gluten-free, rich in protein, and bursting with juicy blueberries for a satisfying bite. You’ll love how quickly they come together for a healthy, grab-and-go breakfast or snack.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12 muffins

Ingredients

• 1.5 cups almond flour
• 1/2 cup protein powder
• 1 teaspoon baking powder
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1/2 cup coconut oil (melted)
• 1/2 cup coconut milk
• 4 eggs (room temperature)
• 1 teaspoon vanilla
• 1/2 teaspoon lemon extract
• 1 cup blueberries (fresh or frozen)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment or silicone liners.
2. In a large mixing bowl, whisk together the almond flour, protein powder, baking powder, and sweetener until well combined and no lumps remain.
3. In a separate bowl, whisk the melted coconut oil, coconut milk, eggs, vanilla, and lemon extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined; be careful not to overmix.
5. Toss the blueberries in a small amount of the dry ingredient mixture (this helps prevent sinking). Gently fold the blueberries into the muffin batter.
6. Divide the batter evenly among the 12 prepared muffin cups.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• Lemon Poppy Seed: Omit the blueberries. Add 1 tablespoon of poppy seeds and increase the lemon extract to 1 teaspoon.
• Double Berry: Use 1/2 cup blueberries and 1/2 cup raspberries for a mixed berry flavor.
• Crunchy Top: Before baking, sprinkle the batter in each cup with a pinch of the sweetener or a few sliced almonds.
• Mini Muffins: Bake in a mini muffin tin for 12-15 minutes for a perfect bite-sized snack.

Tips for Success

• Ensure your eggs are at room temperature to help them incorporate smoothly with the melted coconut oil.
• For consistently sized muffins, use a large cookie scoop or a 1/4 cup measuring cup to portion the batter.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for 15-20 seconds or in a toaster oven until warm.

FAQ

Can I use a different sweetener?

Yes, you can use an equal amount of your preferred granulated sweetener, such as monk fruit, erythritol, or regular sugar, though nutritional info will vary.

What type of protein powder works best?

A whey or casein protein powder blend works well. For a vegan option, use a plant-based powder like pea or rice protein; the texture may be slightly denser.

Can I use regular milk instead of coconut milk?

Yes, any milk (dairy or unsweetened almond) can be used in a 1:1 substitution for coconut milk.

My batter seems very thick, is that normal?

Yes, this is a thick batter due to the almond flour and protein powder. It helps suspend the blueberries and creates a moist, dense muffin.

Can I make this without the lemon extract?

Absolutely. You can omit it or replace it with an additional 1/2 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor).

Why are room-temperature eggs important?

Room-temperature eggs blend more evenly with the fat (coconut oil), creating a smoother, more homogenous batter that bakes up with better texture.