Can I use frozen blueberries?

Yes, just toss in 1 tsp coconut flour before folding to prevent excess moisture.

Can I make this vegan?

Try flax eggs — texture may be slightly denser.

What protein powder works best?

A plant-based vanilla or paleo-friendly clean protein works great. Avoid ones with gums or artificial sweeteners.

Can I skip the protein powder?

You can sub more almond flour, but muffins will be lower in protein and slightly less structured.

Blueberry Protein Muffins (Gluten-Free, Dairy-Free)

Description

These blueberry protein muffins are fluffy, healthy, and naturally sweetened. They’re gluten-free, dairy-free, and perfect for meal prep or a high-protein snack.

Ingredients

1 cup almond flour
1/4 cup coconut flour
1/4 cup vanilla protein powder (plant-based or paleo-friendly)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp sea salt
3 eggs
1/2 cup unsweetened applesauce
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp melted coconut oil
3/4 cup fresh or frozen blueberries

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Instructions

Let muffins cool for 10 minutes before serving.
In a medium bowl, combine almond flour, coconut flour, protein powder, baking powder, cinnamon, and salt.
In a separate bowl, whisk eggs, applesauce, maple syrup, vanilla, and melted coconut oil.
Stir dry ingredients into the wet mixture until just combined.
Gently fold in blueberries with a spatula to avoid overmixing.
Spoon batter into muffin liners, filling each about ¾ full.
Bake at 350°F for 20–22 minutes until golden. Let cool in tin for 5 mins, then move to wire rack.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 215
Fat: 13 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 12 g