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.

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