Description
These high protein blueberry muffins are made with Greek yogurt, almond flour, and fresh blueberries for a fluffy, satisfying snack or breakfast that fuels your day.
Ingredients
1 cup almond flour
1/2 cup oat flour
1/2 cup vanilla protein powder
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
2 eggs
1/2 cup plain Greek yogurt
1/4 cup maple syrup
1/2 cup fresh blueberries
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line a muffin tin.
2. In one bowl, mix almond flour, oat flour, protein powder, baking powder, cinnamon, and salt.
3. In another, whisk eggs, yogurt, maple syrup, and vanilla.
4. Fold the dry into the wet, then gently stir in blueberries.
5. Spoon batter into muffin cups 3/4 full.
6. Bake for 18–22 minutes until golden and a toothpick comes out mostly clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Substitute oat flour with whole wheat flour for a heartier texture.
Use frozen blueberries if fresh are unavailable.
Add a dollop of almond butter in the center for a creamy surprise.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg