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High Protein Low Carb Blueberry Protein Muffins - Simple, Satisfying, and Meal-Prep Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry ingredients: 1 cup fine almond flour
  • 1/2 cup vanilla or unflavored whey protein powder (or plant protein blend)
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (optional)
  • Wet ingredients: 2 large eggs, room temperature
  • 3/4 cup unsweetened almond milk (or milk of choice)
  • 1/3 cup plain Greek yogurt (2% or 5%)
  • 2 tablespoons melted coconut oil or melted butter
  • 1–2 teaspoons vanilla extract
  • 1/3–1/2 cup granular zero-calorie sweetener (erythritol/monk fruit blend) or 1/4 cup honey/maple if not strictly low carb
  • Blueberries: 3/4–1 cup fresh blueberries (or frozen, unthawed)
  • 1 teaspoon almond flour or protein powder for tossing berries (helps prevent sinking)
  • Optional add-ins: 1 tablespoon lemon zest for a brighter flavor
  • 2 tablespoons sliced almonds for a little crunch
  • Equipment: 12-cup muffin tin and liners
  • Mixing bowl and whisk
  • Spatula and measuring cups

Method
 

  1. Prep the pan and oven. Line a 12-cup muffin tin and heat the oven to 350°F (175°C). Grease the liners lightly for easy release.
  2. Mix dry ingredients. In a large bowl, whisk almond flour, protein powder, coconut flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Break up any clumps so the batter stays smooth.
  3. Whisk wet ingredients. In a separate bowl or large measuring cup, whisk eggs, almond milk, Greek yogurt, melted coconut oil, vanilla, and sweetener until the mixture looks creamy.
  4. Combine. Pour the wet mixture into the dry. Stir with a spatula just until no dry streaks remain. The batter will be thicker than traditional muffin batter but should be scoopable. If it’s too thick, add 1–2 tablespoons of milk.
  5. Prep blueberries. Toss blueberries with 1 teaspoon almond flour or protein powder. Fold into the batter gently to avoid streaking.
  6. Fill the cups. Divide the batter evenly among the 12 muffin liners, filling each about 3/4 full. If using sliced almonds, sprinkle on top.
  7. Bake. Bake for 16–20 minutes, rotating the pan once halfway. They’re done when the tops spring back and a toothpick comes out mostly clean (a few moist crumbs are fine).
  8. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely for best texture and clean wrappers.
  9. Enjoy or store. Eat warm or save for meal prep. The flavor settles and improves after a few hours.