High Protein Gluten-Free Blueberry Muffins
High Protein Gluten-Free Blueberry Muffins
Ingredients
For the Muffins
- 1 cup gluten-free all-purpose flour blend
- 1/4 cup vanilla protein powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 4 muffin liners, parchment or paper, as needed
For the Streusel Topping
- 1/4 cup gluten-free all-purpose flour blend
- 2 tablespoons coconut sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- 1
Preheat your oven to 375°F. Line a 4-cup muffin tin with parchment or paper muffin liners.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the gluten-free all-purpose flour blend, vanilla protein powder, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt for the muffins until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the large egg, unsweetened almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the fresh blueberries until evenly distributed. If using frozen blueberries, do not thaw them first.
⏱️ 3 min
- 5
Prepare the streusel topping: In a small bowl, combine the 1/4 cup gluten-free all-purpose flour blend, coconut sugar, and 1/4 teaspoon 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.
⏱️ 3 min
- 6
Divide the muffin batter evenly among the 4 prepared muffin liners. Sprinkle a generous amount of the streusel topping over the top of each muffin.
⏱️ 3 min
- 7
Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The streusel should be crunchy and golden.
⏱️ 22 min•🌡️ 375
- 8
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
Ingredients
For the Muffins
- 1 cup gluten-free all-purpose flour blend
- 1/4 cup vanilla protein powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 4 muffin liners, parchment or paper, as needed
For the Streusel Topping
- 1/4 cup gluten-free all-purpose flour blend
- 2 tablespoons coconut sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- 1
Preheat your oven to 375°F. Line a 4-cup muffin tin with parchment or paper muffin liners.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the gluten-free all-purpose flour blend, vanilla protein powder, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt for the muffins until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the large egg, unsweetened almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the fresh blueberries until evenly distributed. If using frozen blueberries, do not thaw them first.
⏱️ 3 min - 5
Prepare the streusel topping: In a small bowl, combine the 1/4 cup gluten-free all-purpose flour blend, coconut sugar, and 1/4 teaspoon 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.
⏱️ 3 min - 6
Divide the muffin batter evenly among the 4 prepared muffin liners. Sprinkle a generous amount of the streusel topping over the top of each muffin.
⏱️ 3 min - 7
Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The streusel should be crunchy and golden.
⏱️ 22 min•🌡️ 375 - 8
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