High-Protein Blueberry Protein Muffins (Gluten-Free)

Three blueberry protein muffins with the top muffin being placed on top, all muffins on a pink muffin liner with more muffins on a cutting board and yellow linen behind them

High-Protein Blueberry Protein Muffins (Gluten-Free)

Light, delicate but loaded with fuel! These delicious blueberry protein muffins are made without protein powder but have enough fuel in them to keep you going.

Course post-workout, Snack

Cuisine American

Prep Time 5

Cook Time 22

Cooling time 20

Total Time 28

Servings

Calories 144kcal

Author Shelby Stover

Equipment

Ingredients

¾ cup blanched almond flour
⅓ cup Gluten-free 1:1 baking flour
¼ cup Collagen powder
½ teaspoon Baking powder
1 Egg
1 teaspoon Vanilla extract
⅓ cup Coconut yogurt
⅛ cup Maple syrup
⅓ cup Blueberries

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, mix together the first four ingredients.
One by one add in the wet ingredients and mix well.
Fold in the blueberries.
Portion the batter into lined muffin tins and bake for 22 minutes.
Remove from the oven but let cool in the pan.

Video

Notes

Don't overmix the batter. When you add the blueberries, just fold them in, and that's it.

Portion the muffins into the molds only ¾ of the way to the top to prevent them from spilling over as they bake.

The muffins are extremely delicate. Make sure to let them cool fully in the pan before removing them. You’ll also want to make sure to use silicone muffin molds so that the muffins don’t break as you peel them.

If stored in the fridge they do become a bit moist. Not in a bad way, just something to make note of.

Nutrition