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Satisfy your cravings with these protein-rich Quick & Healthy Blueberry Almond Flour Muffins. Bursting with juicy blueberries, these moist morsels make for the perfect snack or breakfast option to keep you energized and nourished. With 8 grams of protein per muffin!
As a dietitian, I’m all about finding delicious ways to fuel your body with wholesome ingredients while satisfying your taste buds. These muffins were initially crafted to fill my little one’s lunchbox, but I’ve come to love them as a post-workout treat as well.
If you’re someone who craves a sweet start to your day, then this is exactly what you need. These high-protein muffins are the perfect addition to your morning routine, complementing favourites like my Baked Oatmeal, Beet Berry Smoothie Bowl, and Soft Baked Oatmeal Squares – all healthy breakfasts!
Nutrition highlights
Let’s delve into the nutritional highlights of these healthy blueberry muffins, shall we?
- Fibre-rich: Utilizing Kamut and almond flours, these muffins boast higher fibre content than their refined white flour counterparts. Fibre is instrumental in maintaining digestive regularity and promoting gut health.
- Protein power: With Kamut flour, an ancient grain, and almond flour as key ingredients, these blueberry muffins serve as a good source of protein. Protein is vital for tissue repair, immune function, and overall health.
- Antioxidant-rich: The incorporation of berries elevates the antioxidant profile of this recipe, helping to fight inflammation within the body. Mitigating inflammation is key for averting chronic diseases, like heart disease and type 2 diabetes.
Ingredients
- Soy milk: Provides moisture and helps bind ingredients together.
- Flours: A blend of kamut and almond for a nutritious base.
- Coconut Sugar: Offers a lower glycemic index than white sugar, imparting a caramel taste to support blood sugars.
- Sea Salt: Helps balance the sweetness.
- Baking Powder: Essential for achieving the perfect rise in the muffins.
- Almond Oil: Adds moisture and a subtle nutty flavour. You could substitute for canola if you prefer.
- Egg: Acts as a binding agent, contributing to the muffins’ structure.
- Vanilla Extract: Elevates the aroma and adds depth of flavour.
- Blueberries: Bursting with fruity goodness, providing a delightful pop of flavour in every bite.
How to make them
Can I use frozen blueberries?
Absolutely! Frozen blueberries work perfectly fine for this recipe. No need to defrost them beforehand; they’ll thaw as they bake in the oven. As for flavour, you’ll hardly notice a difference since these berries will be baked into the muffins.
Food safe storage
For optimal freshness, store these blueberry muffins in a cool, dry place for about 4-5 days. If refrigerated, they can last up to 1 week, but note they may dry out slightly.
Alternatively, you can freeze them and simply defrost them overnight when you’re ready to enjoy them. It’s a convenient way to prep ahead for quick and easy breakfasts or snacks throughout the week!
Tips for success
Here are some top tips to ensure your muffins turn out perfectly every time:
- For big, beautifully domed muffin tops, try pouring 2 tablespoons of water into any empty muffin cups before baking. This helps to ensure even baking throughout.
- Use an ice cream scoop or cup measure to divide the batter equally among the muffin cups, ensuring consistent muffin sizes.
- Opting for grape-seed oil instead of almond oil is a budget-friendly alternative that works just as well.
If you try these lower-sugar blueberry muffins, I’d love to hear from you! Rate it, drop a comment or snap a photo and tag me on Instagram @DesiliciousRD.
Get the Recipe:
Quick & Healthy Blueberry Almond Flour Muffins (Moist!)
Video
Ingredients
- 1 cup kamut flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1/3 cup almond oil, you could use grape seed oil instead which is a budget-friendly option
- 1 egg, medium
- 1/2 cup soy milk, or almond milk
- 1 1/2 tsp vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 400°F.
- Line a standard-size muffin tray with paper liners, filling 8 cups.
- For beautifully domed muffin tops, add 2 tablespoons of water to any empty muffin cups.
- In a large bowl, whisk together the flours, sugar, baking powder, and salt. An electric mixer can be used for efficiency.
- In a separate bowl, combine the oil, egg, milk, and vanilla extract. Gradually add the milk mixture to the dry ingredients, and gently stir to avoid overmixing.
- Carefully fold in the blueberries until evenly distributed.
- Divide the batter equally among the muffin cups, filling them to the top. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool on a baking rack before serving. Enjoy!
Notes
Tips for success
- For big, beautifully domed muffin tops, try pouring 2 tablespoons of water into any empty muffin cups before baking. This helps to ensure even baking throughout.
- Use an ice cream scoop or cup measure to divide the batter equally among the muffin cups, ensuring consistent muffin sizes.
- Opting for grape-seed oil instead of almond oil is a budget-friendly alternative that works just as well.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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I couldn’t edit the post, spellcheck changed kamut to Kabul.
No worries Darlene, I understood what you were referring to 🙂 Thanks, Shahzadi
Is there a gluten free flour that would work instead of the Kabul flour. These look so good.
Hi Darlene! Thanks so much for your question! I’d try any regular ‘gluten free’ flour mix from the store. They tend to have the right portions of various ingredients to ensure success. Another option is gluten free oat flour. Hope this helps and please let me know how you go 🙂 Warmly, Shahzadi