Blueberry Muffins with Brown Sugar Topping

Recipe

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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Course
Breakfast, Dessert
Keyword
Blueberry, Muffins
Prep Time
Cook Time
Total Time
Servings
12 muffins
Calories
147 kcal
Author
Derek

Ingredients

Dry Ingredients

  • 225 g1 1/4 cups blueberries fresh, washed
  • 120 g1 cups all-purpose flour
  • 60 g1/2 cups unflavored whey protein
  • 60 g collagen peptides
  • 60 g soluble corn fiber
  • 7.8 g2 1/2 tsp xanthan gum
  • 6 g1 tsp salt
  • 9.6 g2 1/2 tsp baking powder
  • 3 g3/4 tsp baking soda
  • 4.8 g stevia powder

Wet Ingredients

  • 74 g allulose granulated
  • 93 g3.15 floz egg room temp
  • 186 g1 cup fat-free Greek yogurt room temp
  • 108 g1/2 cups applesauce unsweetened, room temp
  • 45 g1/4 cups butter melted
  • 9.6 g2 1/2 tsp vanilla extract

Brown Sugar Topping

  • 25 g allulose granulated
  • 10 g5 tsp all-purpose flour
  • 4 g1/2 tsp molasses
  • 6 g1 1/4 tsp softened butter

Instructions

  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.

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.

Nutrition

Serving: 70 g Calories: 147 kcal Carbohydrates: 13 g Protein: 13 g Fat: 4.8 g