Blueberry Protein Muffins Recipe
Makes 12 muffins (cupcake-sized).
Serves: 12 muffins
Muffin ingredients:
Crumble topping ingredients:
  1. Preheat oven to 325F (use an oven thermometer for best results). Set up paper cupcake liners in a 12-cavity cupcake pan, then spray the liners with non-stick cooking spray.
  2. Make the crumble topping by combining almond flour, erythritol, and cinnamon. Add butter, and combine with a fork. Set aside.
  3. Combine cake mix with water, eggs, and oil. Mix just until no lumps remain.
  4. Fold in half the blueberries, and spoon the batter into the cupcake liners.
  5. Top batter with remaining blueberries, and the finish with approximately one tablespoon of crumble topping per muffin.
  6. Bake at 325F for 18-21 minutes. Remove from oven as soon as a toothpick inserted comes out clean.
  7. Let cool, and enjoy! Store refrigerated.
Recipe by Andréa's Protein Cakery at