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Blueberry Muffins with Brown Sugar Topping

These protein blueberry muffins are easy to make and extremely satisfying. We use all-purpose flour for that classic muffin taste & texture… protein to balance the macros… and reduced fat to save some calories. You can sneak these into a bake sale and no one will ever guess they’re a “healthy” version.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Calories: 147
Ingredients Method Video Notes

Ingredients
  

Dry Ingredients
  • 225 g blueberries fresh, washed
  • 120 g all-purpose flour
  • 60 g unflavored whey protein
  • 60 g collagen peptides
  • 60 g soluble corn fiber
  • 7.8 g xanthan gum
  • 6 g salt
  • 9.6 g baking powder
  • 3 g baking soda
  • 4.8 g stevia powder
Wet Ingredients
  • 74 g allulose , granulated
  • 93 g egg , room temp
  • 186 g fat-free Greek yogurt , room temp
  • 108 g applesauce , unsweetened, room temp
  • 45 g butter , melted
  • 9.6 g vanilla extract
Brown Sugar Topping
  • 25 g allulose granulated
  • 10 g all-purpose flour
  • 4 g molasses
  • 6 g softened butter

Method
 

  1. Preheat oven to 425F / 220C
  2. Add all wet ingredients (including granulated allulose) and whisk well (use an electric mixer if you have one).
  3. Sift together all dry ingredients (except blueberries) in a separate bowl, then add to wet ingredients and mix until combined. Cover and refrigerate for at least 30 minutes.
  4. Prepare muffin pan with liners, then add ~20g of plain batter into each muffin.
  5. Toss blueberries in a small amount of flour to coat, sift off excess, then add to remaining batter, fold them in, and scoop evenly into each muffin.
  6. Prepare brown sugar topping by mixing all ingredients together with a fork (or pastry cutter), then sprinkle evenly over all muffins
  7. Place in oven for 7 minutes at 425F / 220C, then reduce heat to 350F / 175C and bake for another 12 minutes.
  8. Let cool in pan for 5 minutes, then remove and place on wire rack. Enjoy hot or let them cool completely.

Video

Notes

  • You can use granulated erythritol, but I much prefer allulose.
  • Recommend using an over thermometer to make sure your oven actually reaches the desired temperatures (including cracking the door and letting a little heat out to bring temperature down to 350F / 175C)
  • Egg measurement is important and doesn’t always come out to whole numbers of eggs. The eggs I have from Costco are ~50g each. So you could use two for this recipe. But I recommend cracking two into a bowl, whisking them, and measuring out the proper amount.