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Blueberry Breakfast Muffin Recipe

By February 19, 2015February 20th, 201510 Comments

healthy muffins for breakfast

4.7 from 3 reviews
Blueberry Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
I used a great recipe from and made tweaks to fit my personal preference and craving for blueberries. These muffins are a good source of fat for the am 🙂
  • 8 oz blanched almond flour (about 2 cups)
  • 2 tbsp BioTrust protein powder (the taste really makes a difference)
  • 8 oz eggs (about 4 large eggs)
  • 2 oz raw honey, melted (around 2 tablespoons)
  • ½ tsp baking soda
  • 1 tsp apple cider vinegar
  • ½ cup frozen or fresh blueberries
  1. In a small bowl, combine almond flour, protein and baking soda.
  2. In a medium bowl combine eggs, honey and vinegar.
  3. Stir dry ingredients into wet and mix well.
  4. Fold in blueberries.
  5. Scoop batter into a paper lined muffin pan.
  6. Bake at 350° for 15 minutes, until slightly browned around the edges.
Here is my source of delicious protein with all clean ingredients, made from high quality sources: BioTrust Low Carb Chocolate Protein Powder. I can’t believe how this tastes – insanely good! Shop BioTrust HERE



Join the discussion 10 Comments

  • Grayson says:

    What are the macros for this particular recipe?

    • Anna says:

      You can calculate the macros by adding up all of the nutrition facts from all of the ingredients in the recipe then divide by the number of servings the recipe makes.
      All the best,
      Anna, CPT, FF Specialist

  • Lori says:

    Thanks. Never heard of blanched almond flour. Guess you would have to get that at a health food store. Do you know what makes it so different than regular flour other than one comes from almond and one comes from corn?

    • Anna says:

      Hi Lori,
      you could make your own almond flour by grinding raw almonds in a food processor/blender. Almond flour, coconut flour, and oat flour are MUCH better for you than traditional flour. Traditional flour is very processed and spikes your insulin while the healthy alternatives keep your blood sugars stable so you don’t store fat.
      All the best!
      Anna, CPT, FF Specialist

  • Allyson says:

    Hi – just to clarify. Which flavour protein powder do you use in this recipe? Thank you

  • Pirkko says:

    I’d like to know about how many calories are in your recipes, so could you please include them in your future post! Thanks!

    • Flavia says:

      I can try my best. If there is a recipe that does not have it you can use calorie king and find out for yourself! This is what I do if I am needing to know from other blogs and sites 🙂

      Also, unless for very specific reasons such as sports training, calories don’t matter a much, as long as the ingredients are wholesome. Hope this helps!

  • Annette says:

    I made these yesterday and followed the recipe exactly. They came out looking splendid but were very hard for a muffin yet not enough for a scone. I also would like to know if you’re counting the eggs as the source of fat in these…for the rest pig them, I’ll heat and use ample butter for a treat.

  • Kim says:

    I LOVE these. I added vanilla and fresh lemon juice to the last batch that I made.
    Even better:)!!

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