High Protein Gluten-Free Blueberry Muffins with Crumb Topping
High Protein Gluten-Free Blueberry Muffins with Crumb Topping
Ingredients
For the Muffins
- 1 1/2 cups gluten-free all-purpose flour blend, with xanthan gum
- 1/2 cup vanilla protein powder
- 1/2 cup erythritol monk fruit blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Crumb Topping
- 1/4 cup gluten-free all-purpose flour blend
- 2 tablespoons erythritol monk fruit blend
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- 1
Preheat your oven to 375°F. Line a 6-cup muffin tin with paper liners. Lightly grease the liners if they are not non-stick.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, vanilla protein powder, erythritol monk fruit blend, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
Gently fold the fresh blueberries into the dry ingredients, ensuring they are lightly coated. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the large eggs, unsweetened almond milk, melted coconut oil, and vanilla extract until smooth.
⏱️ 2 min
- 5
Pour the wet ingredients into the dry ingredients with the blueberries. Using a spatula, gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
⏱️ 3 min
- 6
Prepare the crumb topping: In a small bowl, combine the gluten-free all-purpose flour blend, erythritol monk fruit blend, and ground cinnamon. Add the cold unsalted butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until a coarse, crumbly mixture forms.
⏱️ 5 min
- 7
Divide the muffin batter evenly among the 6 prepared muffin cups, filling each about two-thirds full. An ice cream scoop works well for this.
⏱️ 2 min
- 8
Generously sprinkle the crumb topping over the top of each muffin.
⏱️ 1 min
- 9
Bake for 22-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown. Baking time may vary depending on your oven.
⏱️ 25 min•🌡️ 375
- 10
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Gluten-Free Blueberry Muffins with Crumb Topping
Ingredients
For the Muffins
- 1 1/2 cups gluten-free all-purpose flour blend, with xanthan gum
- 1/2 cup vanilla protein powder
- 1/2 cup erythritol monk fruit blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Crumb Topping
- 1/4 cup gluten-free all-purpose flour blend
- 2 tablespoons erythritol monk fruit blend
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- 1
Preheat your oven to 375°F. Line a 6-cup muffin tin with paper liners. Lightly grease the liners if they are not non-stick.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, vanilla protein powder, erythritol monk fruit blend, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
Gently fold the fresh blueberries into the dry ingredients, ensuring they are lightly coated. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the large eggs, unsweetened almond milk, melted coconut oil, and vanilla extract until smooth.
⏱️ 2 min - 5
Pour the wet ingredients into the dry ingredients with the blueberries. Using a spatula, gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
⏱️ 3 min - 6
Prepare the crumb topping: In a small bowl, combine the gluten-free all-purpose flour blend, erythritol monk fruit blend, and ground cinnamon. Add the cold unsalted butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until a coarse, crumbly mixture forms.
⏱️ 5 min - 7
Divide the muffin batter evenly among the 6 prepared muffin cups, filling each about two-thirds full. An ice cream scoop works well for this.
⏱️ 2 min - 8
Generously sprinkle the crumb topping over the top of each muffin.
⏱️ 1 min - 9
Bake for 22-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown. Baking time may vary depending on your oven.
⏱️ 25 min•🌡️ 375 - 10
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min