These blueberry muffins are filling and are an alternative to the traditional muffins that are high in sugars. I utilized whey protein powder, stevia, coconut oil and flax seeds in the batter. I did use a little brown sugar in the batter but I did cut the sugar content down drastically from traditional muffins.  I packed these gems with 12 grams of protein per serving for a healthier, slow burning and satisfying muffin.

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Recipe: High Protein Blueberry Muffins

A high protein and healthy alternative to the traditional blueberry muffin.

Servings

Muffins

Ingredients

• 1 cup whey protein powder I used cake batter flavor but vanilla can be used.
• 1/2 cup milled flax seed
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1/3 cup coconut oil
• 2 eggs
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 cup blueberries
• 1/4 cup light brown sugar
• 1/4 cup stevia
• 1 tsp lemon zest

Servings Muffins Ingredients 1 cup whey protein powder I used cake batter flavor but vanilla can be used. 1/2 cup milled flax seed 1 cup all-purpose flour 1 cup buttermilk 1/3 cup coconut oil 2 eggs 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 3/4 cup blueberries 1/4 cup light brown sugar 1/4 cup stevia 1 tsp lemon zest

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl mix together protein powder, flax seed, flour, salt, baking powder and soda.
3. In a large mixing bowl mix together eggs, buttermilk, coconut oil, stevia, brown sugar and lemon zest with a wooden spoon.
4. Slowly pour and mix the dry ingredients into the wet mixture. Fold in the blueberries and be careful not to over mix.
5. Spray a muffin pan with non-stick cooking spray. Fill 9 slots with batter to the top.
6. Bake for 20 minutes. Allow to cool for 10 minutes after baking. Remove muffins from pan and enjoy!

Recipe Notes

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