We have had frost the past two nights. Since it is still technically winter, that doesn’t seem like that big of a deal. But since we’re in the south and the weather has been far warmer lately than expected, the freezing temps were not all that welcome.
Also, because of our unseasonable warmth lately, things that bloom and bud in spring have begun. One of those things is my blueberries; the bells were already falling off and giving way to the budding fruit. Needless to say, I really didn’t want to lose the berries like I did last year when the same thing happened, so we covered the berries the best we could with some old sheets.
When I uncovered them yesterday, I was happy to see that they all looked just like they did when I covered them, which was perfect.
All of that made me ready for blueberry season! One of my favorite things to make with fresh blueberries is blueberry muffins. Muffins in general do not last long around here, so I have tons of opportunities to make and create lots of different combinations.
I still have blueberries from this past season in the freezer, so I decided to make a batch of blueberry protein muffins. We usually use any fresh fruit that we freeze in smoothies for the kids and use fresh for baking, but I really wanted to make muffins so I figured I’d try. And everyone is glad that I did because these turned out great!
My recipe uses coconut flour instead of almond flour because I think it bakes up lighter. Sometimes almond flour makes baked goods more dense, and that wasn’t what I wanted with these. I also use heavy cream, but you could easily use coconut or almond milk instead to make these dairy-free.
Cook time is slightly longer than most muffin recipes because of how wet the batter is when it goes in the oven. It looks thick, but there are several wet ingredients that need a bit more time to cook.
But the end result are nicely-risen, soft, cake-like muffins. And since they have the added protein, they’re perfect for breakfast! Win-win!
Blueberry Protein Muffins
- 6 large eggs, pasture raised
- 1/2 cup heavy cream, use coconut milk for dairy free
- 1/2 cup granular Swerve or Lakanto Monkfruit Sweetener
- 10 tbsp coconut flour
- 1 scoop protein powder
- 1 cup frozen blueberries
- Preheat oven to 350°F.
- Prepare your muffin pan. I use silicone, but if using a regular pan, line wells with liners.
- In a large bowl, mix together the eggs, heavy cream and Swerve/Lakanto. A hand mixer is ideal for this.
- Add in the coconut flour and protein powder and mix until smooth.
- Allow the mixture to sit for at least 5 minutes so that the coconut has time to absorb some of the moisture. Once the batter has thickened up a bit, fold in the blueberries.
- Fill 12 muffin wells. I filled my muffin wells about 3/4 of the way up. Tap your muffin pans on the counter to get the batter to even out.
- Bake in a preheated oven for about 32-32 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffin to cool for 5 minutes in the muffin pan, then move them to a cooling rack to cool completely.