High Protein, Low Carb Blueberry Muffins

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.
@watchlolita

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

♬ original sound – Lolita 🦋 50+ Radiance✨

Muffin Making Tips:

  1. 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.
  2. 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.
  3. 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

High Protein, Low Carb Blueberry Muffins

5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Breads, Breakfast, Dessert
Cuisine American
Servings 6
Calories 183 kcal

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
  • 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 🫐 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 ♬ original sound – Lolita

Nutrition

Calories: 183kcalCarbohydrates: 10gProtein: 17gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 38mgSodium: 110mgPotassium: 57mgFiber: 4gSugar: 3gVitamin A: 60IUVitamin C: 1mgCalcium: 121mgIron: 2mg
Tried this recipe?Let us know how it was!

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!

Lolita Carrico
Lolita Carricohttp://thisisradiance.com
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

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5 from 3 votes (3 ratings without comment)

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