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Muffins & Loaves
Bakery-Style Blueberry Muffins
Domed tops, jammy berry pockets, 150-ish calories — nothing like the 600-calorie coffee-shop brick.
146Calories
8.6gProtein
15.9gNet carbs
2.7gFiber
4.1gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1⅓ cups (160 g) whole-grain millet flour
160 g
¼ cup (30 g) tigernut flour (chufa)
30 g
1 Tbsp + 1 tsp (10 g) cornstarch
10 g
⅓ cup + 1 Tbsp (40 g) blanched almond flour
40 g
2 scoops (60 g) vanilla protein
60 g
3 Tbsp (20 g) ground flaxseed
20 g
1 heaping Tbsp (6 g) whole psyllium husk
6 g
⅔ cup (130 g) allulose
130 g
4 tsp (16 g) GF baking powder
16 g
½ tsp baking soda
3 g
½ tsp salt
3 g
¾ cup + 1 Tbsp (200 g) liquid egg whites
200 g
⅔ cup (150 g) unsweetened applesauce
150 g
⅓ cup + 1 Tbsp (100 g) unsweetened almond milk
100 g
1 Tbsp apple cider vinegar
12 g
2 tsp vanilla extract
8 g
1⅓ cups (200 g) blueberries (toss with 1 tsp millet flour)
200 g
Method
- Heat the oven to 400°F (205°C) and line a 12-cup muffin tin.
- Whisk all the dry ingredients in a large bowl. In another, whisk the egg whites, applesauce, almond milk, vinegar, and vanilla.
- Fold wet into dry until barely combined, then fold in the flour-dusted blueberries in three strokes. Lumpy batter = tender muffins.
- Divide between the cups — they should be filled right to the top for bakery domes.
- Bake 5 minutes at 400°F, then drop to 350°F (175°C) for 16–18 more, until a toothpick comes out with moist crumbs. The hot start blasts the domes upward.
- Cool in the tin 5 minutes, then finish on a rack.
Nutrition facts
Per serving.
Calories146
Total fat4.1 g
Total carbohydrate29.4 g
Dietary fiber2.7 g
Allulose10.8 g
Net carbs15.9 g
Protein8.6 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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