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!

Perspective image of hands holding a blueberry muffin and opening it in half.
Craving Buster: Protein Blueberry Muffins for Anytime!

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

A selection of baking ingredients including flours, coconut sugar, oil, egg, milk and blueberries.
  • 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.
Close-up image of a blueberry muffin sitting on its liner.

How to make them

A baking tray lined with brown muffin liners nestled into the slots.
Step 1: Line a standard-sized muffin tray with liners.
A bowl containing separate sections of various flours, coconut sugar, and baking powder.
Step 2: In a large mixing bowl, add flours, sugar, baking powder and salt.
A bowl of flour with a spoon nestled inside.
Use a spoon to mix thoroughly.
A bowl containing a mixture of egg, milk, and oil and vanilla.
Step 3: In a separate bowl, combine oil, milk, egg and vanilla extract.
A bowl containing a frothy mixture of egg, milk, and oil, with a whisk resting on top.
Step 4: Whisk the wet ingredients well.
A bowl of flour with a mixture of liquid egg, milk, and oil poured into it.
Step 5: Combine the wet ingredient mixture with the dry mixture.
A bowl of brown muffin batter, featuring a spoon immersed within.
Gently combine the wet and dry ingredients, being careful not to overmix.
A bowl of brown muffin batter topped with a pile of blueberries.
Step 6: Add the blueberries to the mixture.
A bowl of brown muffin batter speckled with blueberries.
Gently fold the berries into the batter.
A cup cake tray with liners filled with blueberry muffin batter.
Step 7: Use a spoon and divide the batter equally into muffin liners, filling each to the top. Fill the missing tray slots with 2 tablespoons of water.
A cup cake tray with baked blueberry muffins.
Bake in a preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let them cool on a baking rack before serving.

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.

Close-up image of a blueberry muffin torn in half.

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.
Image showing three blueberry muffins in liners laid at different angles, with berries in the background.

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.

Desi~liciously Yours, Shahzadi
RD Approved Badge - Gut Healthy
RD Approved Badge - Staying Power
Image showing three blueberry muffins in liners laid at different angles, with berries in the background.
5 stars (1 review)

Get the Recipe:

Quick & Healthy Blueberry Almond Flour Muffins (Moist!)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 people
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!

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:

Calories: 255kcal (13%)Carbohydrates: 28g (9%)Protein: 8g (16%)Fat: 14g (22%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 20mg (7%)Sodium: 180mg (8%)Potassium: 146mg (4%)Fiber: 3g (12%)Sugar: 9g (10%)Vitamin A: 40IU (1%)Vitamin C: 2mg (2%)Calcium: 81mg (8%)Iron: 1mg (6%)

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.

Cuisine: American, Western
Course: Breakfast
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.

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