Blueberry Protein Muffins
Watching your carb count does present its challenges, and one of the biggest challenges for me is eating enough to maintain energy as well as gain muscle. Because of this (and because I’m a huge fan of Mölk) you may have noticed I add protein powder into a lot of my recipes.
These Blueberry Protein Muffins are a delicious example of how protein powder can help power up your desserts or breakfast. These muffins can be either, because what really is the difference between a cupcake and a muffin? 😉
Gone are the days of desserts filled with empty calories, only consumed because they pleased the palate. With keto or low carb you eliminate your sugars and carbs (another form of sugar) in your desserts, resulting in desserts that are actually good for you. Now you can not only make desserts that taste good, are good for you, and sugar-free, you can also use them as an avenue to help achieve your protein goals!
If that isn’t happiness my friends then I’m not sure what is!
Mishaps In The Kitchen
While making these protein muffins for the photo shoot I was reminded of a very important step, when baking or cooking in general. Double check your recipe before putting anything in the oven! Though I often do this, this time I was feeling a little strapped for time, trying to get a recipe/photo shoot in after work, and frankly I was just off my game.
I had began by mixing all my dry ingredients in a bowl, then I added all the wet ingredients ( or so I thought), mixed the batter, added my blueberries, then began dipping the batter into the tins.
As I dipped it out, I thought the batter seemed much, much, much thicker than the last time I had made these. Did I mis-measure something, I wondered to myself? I picked up my recipe card, and began to read through it, and swiftly realized I had forgotten to add the eggs!
I went ahead and scraped the batter that had made it into the muffin tin back into the bowl, added the eggs and mixed it again, hoping that they would mix in without causing the blueberries to spread a lot of unwanted color. Gently I mixed the eggs in until they were well incorporated, and this time the batter looked right!
I baked them as normal and was still able to use them for the photos. Was I ever glad I caught my mistake before the muffins had made it to the oven!
Ingredient List
4 Large Eggs
1/4 Cup Plus 2 Tablespoons water
1/4 Cup Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1 1/4 Cup Almond Flour
1/3 Cup Vanilla Mölk
1 Tablespoon Baking Powder
1/4 Cup Monkfruit Sweetener
1/4 Teaspoon Salt
3/4 Cup Fresh Blueberries
How to Make Blueberry Protein Muffins
Begin by preheating your oven to 350° Fahrenheit and grease a twelve cup muffin tin with olive or avocado oil. You may also line your tin with cupcake liners, if you prefer.
Next put the almond flour, protein powder, baking powder, monk-fruit, and salt in a medium sized mixing bowl and whisk together until everything has been evenly distributed.
Next add the eggs, cream, water, and vanilla to the mixture. Whisk together until everything has been combined. Add the blueberries to the batter and gently fold in with a whisk, taking care not to over mix and spread unwanted color throughout the batter.
Using a small measuring cup, dip out the batter and pour into the prepared muffin cups, filling about two thirds of the way full.
Bake the muffins for 15 to 18 minutes or until the tops are golden and firm to the touch. Remove from the oven, and let the muffins cool completely before removing from pan.
If you did not use liners, and greased your tin as I do, I recommend using a thin rubber spatula and running it along the edges of each muffin before removing them to ensure your muffins come out without a hitch!
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Blueberry Protein Muffins
Ingredients
- 4 Large Eggs
- 1/4 Cup Plus 2 Tablespoons Water
- 1/4 Cup Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 1/4 Cup Almond Flour
- 1/3 Cup Jocko Mölk
- 1 Tablespoon Baking Powder
- 1/4 Cup Monkfriut Sweetener
- 1/4 Teaspoon Salt
- 3/4 Cup Fresh Blueberries
Instructions
- Begin by preheating your oven to 350° Fahrenheit and grease a twelve cup muffin tin with olive or avocado oil. You may also line your tin with cupcake liners, if you prefer.
- Next put the almond flour, protein powder, baking powder, monk-fruit, and salt in a medium sized mixing bowl and whisk together until everything has been evenly distributed.
- Once you are happy with your dry mix, add the eggs, cream water, and vanilla to the mixture. Whisk together until everything has been well incorporated, and you have a smooth, slightly runny batter.
- Add the eggs, cream, water, and vanilla to the mixture. Whisk together until everything has been combined. Add the blueberries to the batter and gently fold in with a whisk, taking care not to over mix and spread unwanted color throughout the batter.
- Using a small measuring cup, dip out the batter and pour into the prepared muffin cups, filling about two thirds of the way full.
- Bake the muffins for 15 to 18 minutes or until the tops are golden and firm to the touch. Remove from the oven, and let the muffins cool completely before removing from pan. Note - If you did not use liners, and greased your tin as I do, I recommend using a thin rubber spatula and running it along the edges of each muffin before removing them to ensure your muffins come out without a hitch!