Virtue Gourmet

Eat well, feel good.
Gluten-free Baking

Blueberry Protein Muffins

May 7, 2017

These muffins are not only loaded with protein, but they also have plenty of fibre and quick-burning medium chain triglycerides. I love these muffins for breakfast or as an energizing afternoon snack!

Blueberry Protein Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


  • 3 cups + 6 Tb almond flour
  • 6 Tb protein powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 6 Tb coconut oil, melted (but not boiling)
  • 3 eggs
  • 6 Tb maple syrup
  • 6 Tb coconut milk
  • 2 tsp vanilla
  • 2 Tb cinnamon
  • 1 cup fresh or frozen blueberries


  1. Whisk together top 4 dry ingredients; be sure to sift in the soda and salt.
  2. Whisk together wet ingredients, starting with the eggs, then maple syrup, coconut milk, vanilla, and finally coconut oil.
  3. Mix together wet and dry just until combined.
  4. Fold in berries and cinnamon gently, so that there are streaks of cinnamon left in batter.
  5. Dispense batter amongst 12 lined muffin cups, they will be quite full.
  6. Bake at 350F for 30 minutes, rotating pan halfway.
  7. Allow to cool 5 minutes before transferring to wire rack to cool fully so they don’t go soggy. These are also delicious warm from the oven, served with a glass of nut-milk or grass-fed milk!

Source: Natural Chef Lisa Virtue,

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