Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

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Breakfast, Low Carbs

Low-Carb High-Protein Blueberry Muffins

January 8, 2026

Prep Time

10 Minutes

Cooking Time

20 Minutes

Servings

10–12 muffins

Moist, fluffy, and bursting with juicy blueberries, these muffins strike the perfect balance between indulgence and nourishment. Made with almond flour, creamy Greek yogurt, and a protein-packed crumble topping, they’re low-carb, high-protein, and finished with a light yogurt drizzle for just the right touch of sweetness. Perfect for breakfast on the go, post-workout fuel, or meal prep snacks, these muffins will quickly become a staple in your kitchen.

Why You’ll Love These Muffins

Traditional muffins can be loaded with sugar and refined flour, but these blueberry protein muffins give you all the comfort and flavor without the carb crash. Almond flour and Greek yogurt provide a moist, fluffy texture while keeping the recipe naturally low in carbs and higher in protein. A cinnamon-spiced crumble topping adds a bakery-style finish, and the Greek yogurt drizzle makes them look (and taste) extra special.

They’re easy to make, freezer-friendly, and totally customizable with your favorite berries, add-ins, or protein powder.

Equipment

Mixing bowls
Whisk or hand mixer
Measuring cups & spoons
Muffin tin with liners
Spatula

Ingredients

Muffins

2 cups almond flour
1 cup Greek yogurt
¾ cup blueberries (fresh or frozen)
1 egg
⅓ cup honey

Crumble Topping

⅓ cup almond flour
2 tbsp butter, melted
½ tsp cinnamon
1–2 tsp monk fruit sweetener (optional)

Drizzle

2 tbsp Greek yogurt
1 tbsp powdered monk fruit or stevia
¼ tsp vanilla extract

Instructions

Preheat the oven
Set oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with butter or nonstick spray.
Step 2: Make the batter
In a large mixing bowl, combine almond flour, Greek yogurt, egg, and honey. Whisk until smooth and well incorporated. Gently fold in the blueberries with a spatula to avoid breaking them.
Step 3: Fill the muffin cups
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Step 4: Prepare the crumble topping
In a small bowl, mix almond flour, melted butter, cinnamon, and monk fruit sweetener (if using) until crumbly. Sprinkle evenly over each muffin.
Step 5: Bake
Place the muffin tin in the oven and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 6: Cool completely
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.
Step 7: Make the drizzle
In a small bowl, whisk together Greek yogurt, powdered monk fruit (or stevia), and vanilla extract until smooth. Drizzle over the cooled muffins.
Step 8: Serve
Enjoy fresh as a quick breakfast, snack, or protein-packed treat!

Special Notes

🫐 Berry Swap – Use raspberries, blackberries, or strawberries for variety.
🥛 Extra Protein – Add a scoop of vanilla protein powder to the batter for an added boost.
🍫 Sweet Twist – Fold in sugar-free chocolate chips for a dessert-style muffin.
🍋 Bright Flavor – Add a teaspoon of lemon zest to the batter for a fresh citrus note.
❄️ Storage – Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Serving Ideas

Breakfast To-Go: Pair with a latte or coffee for a quick, satisfying start to your day.
Snack Time: Spread with almond butter for an extra protein punch.
Post-Workout: Enjoy with a scoop of Greek yogurt or cottage cheese for recovery fuel.
Brunch Board: Serve alongside eggs, avocado, and fresh fruit for a well-rounded spread.

Make-Ahead & Storage Tips

Make Ahead: Bake muffins in advance and let cool completely before storing.
Refrigerate: Keep muffins in an airtight container in the fridge for up to 5 days.
Freeze: Freeze muffins in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat: Warm briefly in the microwave or oven before serving.

Nutrition Breakdown (per muffin – approximate, based on 12 muffins)

Calories: 160
Protein: 7g
Fat: 10g
Carbohydrates: 10g
Fiber: 3g
Net Carbs: 7g

Note: Nutrition values will vary depending on the sweetener and protein powder used.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! Just fold them into the batter straight from the freezer to prevent excess juice from bleeding into the muffins.

Do I have to use honey?

No — you can substitute sugar-free maple syrup, monk fruit syrup, or another liquid sweetener for fewer carbs.

Can I make these dairy-free?

Yes. Swap Greek yogurt for a dairy-free alternative like coconut yogurt, and use coconut oil in place of butter in the crumble.

Can I make these nut-free?

Yes. Replace almond flour with sunflower seed flour or coconut flour (adjusting amounts, since coconut flour is more absorbent).

How do I make the drizzle thicker?

Add more powdered sweetener to thicken or more yogurt to thin until you reach your preferred consistency.

Final Thoughts

These Low-Carb High-Protein Blueberry Muffins are the perfect balance of wholesome and indulgent. With their fluffy texture, juicy bursts of blueberry, and high-protein crumble topping, they feel like a treat but fit seamlessly into a low-carb lifestyle.

They’re quick to make, easy to customize, and freezer-friendly — perfect for busy mornings or meal prep.

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