If egg cups and a keto blueberry muffin had a baby... they would create these protein blueberry muffins.
They are made gluten-free, dairy-free, and are a low carb and healthy breakfast.
My family has graciously tried many variations of these and in an effort to keep recipes simple, easy, delicious, and healthy; we’ve decided these win in all categories!
Ingredients you need:
- eggs
- fresh blueberries
- I have tried frozen blueberries, it comes out slightly different but does work
- walnuts
- about ½ a cup chopped
- baking powder
- cinnamon
- ceylon cinnamon is the best cinnamon for managing blood sugar
- salt
- granulated kosher salt works best
- sugar
- I use coconut sugar or granulated monk fruit sweetener to keep the glycemic index low and reduce spiking blood sugar
- gluten-free flour
- all-purpose gluten free flour is best but if you want to make them keto blueberry muffins than use almond flour
How to make the best protein blueberry muffins without protein powder:
- Preheat oven to 350 degrees Fahrenheit.
- Spray 10 muffin tins with cooking spray.
- Place 1 tablespoon blueberries and ½ tbsp chopped walnuts in each dish.
- In a mixing bowl stir together all dry ingredients.
- In a separate bowl melt 2 ½ tablespoons butter or coconut oil.
- Add 7 eggs to the butter and whisk.
- Slowly whisk wet ingredients into dry ingredients and full stir.
- Pour batter ¾ of the way into each muffin tin.
- Bake for 25-30 minutes or until eggs are fully cooked.
- Allow to cool and serve.
Over the Spoon for:
High protein blueberry muffins
Full of antioxidants and omega-3s from the walnuts
Simple real ingredients
Do you prefer salty or sweet breakfast? No matter the breakfast I love to start with a healthy, high protein, and low carb breakfast.
Some of my other favorite high protein breakfast recipes are:
If you try this recipe let me know in the comments below!
Protein Blueberry Muffin Recipe
Ingredients
- 7 eggs
- 2 ½ tbsp melted butter
- 1 cup blueberries
- ½ cup chopped walnuts
- ¼ cup gluten-free flour
- 2 tbsp coconut sugar or monkfruit sweetener
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease the bottom of 10 muffin cups.
- In each muffin cup place approximately 1 tbsp of blueberries and ½ tbsp of chopped walnuts.
- In a large bowl whisk together dry ingredients (flour, baking powder, cinnamon, sweetener, and salt.)
- In a separate, melt butter then whisk eggs into butter.
- Stir eggs into dry mix, stirring until combined completely with no clumps.
- Pour mix into the 10 muffin cups, filling about ¾ of the way full, and place in oven for 25- 30 minutes or until eggs are cooked.
- Allow to cool and top with peanut butter, jelly, or eat plain!
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
These are SO good, I went back for seconds..and thirds.