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Low Carb Blueberry Protein Muffins - Easy, Satisfying, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups fine almond flour
  • 1/4 cup coconut flour
  • 1 scoop (about 30 g) vanilla whey or whey-casein blend protein powder (use a brand you enjoy)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated erythritol or allulose (adjust to taste)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (2% or 5% for best texture)
  • 1/3 cup unsweetened almond milk (plus 1–2 tbsp if needed)
  • 2 tbsp melted coconut oil or neutral oil
  • 1 tsp pure vanilla extract
  • 1 cup blueberries (fresh or frozen; if frozen, do not thaw)
  • Optional: 1 tsp lemon zest for brightness

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
  2. Whisk dry ingredients: In a large bowl, combine almond flour, coconut flour, protein powder, baking powder, baking soda, salt, and sweetener. Break up any clumps.
  3. Mix wet ingredients: In a separate bowl, whisk eggs, Greek yogurt, almond milk, melted oil, and vanilla until smooth.
  4. Combine gently: Pour the wet mixture into the dry mixture. Stir until just combined. If the batter seems too thick to scoop, add 1–2 tablespoons more almond milk. It should be thick but scoopable.
  5. Add blueberries: Fold in blueberries and lemon zest (if using). Avoid overmixing, which can make muffins dense.
  6. Portion the batter: Divide evenly among the muffin cups. They should be about 3/4 full for a nice dome.
  7. Bake: Bake for 18–22 minutes, until the tops are set and lightly golden. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs.
  8. Cool: Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and keeps the texture tender.