Ingredients You Will Need
This recipe makes 6 medium muffins with about 47 g protein in total.
• 1 cup almond flour
• 1 scoop vanilla whey protein powder about 30 g
• 1 half cup plain non fat Greek yogurt
• 2 large eggs
• 2 tablespoons powdered low calorie sweetener such as stevia blend or monk fruit
• 2 tablespoons unsweetened almond milk
• 1 teaspoon baking powder
• 1 half teaspoon baking soda
• 1 teaspoon vanilla extract
• 3 quarters cup fresh blueberries
• 1 pinch salt
Optional ingredients
• 1 tablespoon chia seeds for extra fiber
• 1 tablespoon melted coconut oil for extra moisture
Step by Step Method
First, preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Line a muffin tray with paper liners or lightly grease it with oil to prevent sticking.
Take a large mixing bowl. Add almond flour, protein powder, baking powder, baking soda, and salt. Mix well so the dry ingredients are evenly combined.
In another bowl, crack the eggs and beat them lightly. Add Greek yogurt, sweetener, almond milk, and vanilla extract. Stir everything together until smooth and creamy. Make sure there are no lumps.
Slowly pour the wet mixture into the bowl of dry ingredients. Gently mix with a spoon or spatula. Do not over mix because almond flour can become dense if mixed too much. Stir just until everything is combined.
Now gently fold in the blueberries. Try not to press them too hard so they stay whole. This keeps the muffins moist and gives small bursts of fruity flavor.
Spoon the batter into the muffin cups. Fill each cup about three quarters full so they have space to rise.
Place the tray in the oven and bake for about 18 to 22 minutes. Check them after 18 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they are ready.
Remove the muffins from the oven and let them cool in the tray for 5 minutes. Then transfer them to a rack to cool completely. Almond flour muffins become firmer as they cool.
Your Low Carb High Protein Blueberry Muffins 47 g protein are now ready to enjoy.
Why This Recipe Is Special
This recipe is special because it is both low in carbs and low in calories while still providing strong protein support. The total protein in the batch is around 47 g, which makes these muffins helpful for muscle repair and fullness. Protein helps control hunger and keeps energy stable.
Almond flour replaces regular flour, which reduces carbs and increases healthy fats. It is also gluten free. Greek yogurt adds moisture and extra protein without adding too many calories. The low calorie sweetener keeps sugar very low, making these muffins better for blood sugar control.
Blueberries add natural antioxidants and fiber. They give the muffins color, freshness, and natural sweetness. You get the taste of a bakery style muffin but in a lighter and healthier version.
Extra Tips for Better Taste
If you want a stronger blueberry flavor, you can gently mash a small portion of the blueberries and mix them into the batter. This spreads the fruity taste throughout the muffin.
Add a little lemon zest to give a fresh and bright flavor. Lemon and blueberry work very well together.
If you like a slightly crispy top, sprinkle a few sliced almonds on top before baking. This adds crunch without adding many carbs.
For meal prep, store the muffins in an airtight container in the fridge for up to five days. You can also freeze them for up to two months. Warm them slightly before eating for the best texture.
If you want even lower calories, you can use egg whites instead of whole eggs. The texture will be slightly lighter but still soft.
