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.
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
Instructions
- Add all wet ingredients (including granulated allulose) and whisk well (use an electric mixer if you have one).
- 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.
- Prepare muffin pan with liners, then add ~20g of plain batter into each muffin.
- 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.
- Prepare brown sugar topping by mixing all ingredients together with a fork (or pastry cutter), then sprinkle evenly over all muffins
- Place in oven for 7 minutes at 425F / 220C, then reduce heat to 350F / 175C and bake for another 12 minutes.
- 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.