High-Protein Blueberry Streusel Muffins
This recipe focuses on Mediterranean-friendly fats and high-quality protein.
Ingredients
The Muffin Base:
2 cups almond flour (better for blood sugar than white flour)
1/2 cup vanilla protein powder (whey isolate or a plant-based blend)
1 tsp baking powder & 1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1 cup non-fat plain Greek yogurt (this is your protein secret weapon)
1/3 cup maple syrup or honey
1 tsp vanilla extract
1 1/2 cups fresh blueberries
The Streusel Topping:
2 tbsp almond flour
1 tbsp melted coconut oil or butter
1 tbsp crushed walnuts (great for anti-inflammatory Omega-3s)
1 tsp cinnamon
Instructions
Prep: Preheat your oven to 180°C (350°F). Line a muffin tin with papers (the tulip style seen in your photo looks great and prevents overflow).
Dry Ingredients: In a bowl, whisk together the almond flour, protein powder, baking powder, baking soda, and salt.
Wet Ingredients: In a separate large bowl, beat the eggs. Stir in the Greek yogurt, maple syrup, and vanilla until smooth.
Combine: Fold the dry ingredients into the wet. Once combined, gently fold in the blueberries.
Topping: Mix the streusel ingredients in a small bowl until crumbly.