High Protein Blueberry Cardamom Muffins

These high protein blueberry cardamom muffins are delicious, earthy, and are the perfect on the go breakfast recipe! 

These healthy high protein blueberry cardamom muffins are a delicious way to add a little more fiber to your diet. This recipe is made with whey protein powder, soy milk, and oat flour making them high in protein and packed with healthy carbs. They are naturally sweetened with monk fruit and blueberry making them the perfect balance between sweet and tart. These muffins will bring back some serious nostalgia of mom’s fresh baked blueberry crisp. 

If you are looking for a brunch recipe look no further than these quick and easy protein muffins. These muffins not only satiate any sweet tooth but they will also help you stay on track for your macro goals. The muffins are so hearty they are sure to keep your hunger at bay. I’ve found baking with whey protein it’s really important to counterbalance the whey texture. Soy milk is amazing at elevating your protein desserts. I like the Silk brand but WestSoy is also one of my go-tos. Soy milk is one of the milks that contain high amounts of protein. It also has calcium which is great for bone health. 

So let’s make the blueberry cardamom muffins!

Here are a few ingredients you will need to make high protein blueberry cardamom muffins:

• Vanilla whey protein powder:  Protein powder is the main ingredient in this recipe. It is the ingredient that adds all the protein to this recipe. I used Ascent brand vanilla whey protein. Whey protein is also low in calories and helps you feel fuller longer which is why it’s a powerhouse for building muscles.  

• Oat Flour: Oat flour is the flour I chose to use in this recipe. It’s used for the muffin base which makes these muffins hearty and offers a slow release of energy. Oat flour is one of the closest alternative flours to all purpose flour I’ve found for baking in terms of consistency. It also has so many amazing health benefits including its lowering cholesterol, antioxidants, and is great for gut health.

• Soy Milk: Soy milk is high in protein and has healthy probiotics which are great for digestion. The high calcium content is great for bone health. I personally like soy milk because it’s a great way to add healthy fats to a diet. 

• Blueberries: Blueberries are one of the sources of sweetness in this recipe. I typically don’t like my dessert super sweet but feel free to double the monk fruit in this recipe. Blueberries contain antioxidants which are crucial for fighting cell damage.  

• Cardamom: Cardamom is a great addition to this recipe. That being said, I know how picky people can be when it comes to cardamom so feel free to swap it if you don’t like it. 

Recipe Tips:

• Use a silicone muffin sheet. These muffins don’t have a lot of oil in them so they will stick to the pan. I highly recommend generously greasing your pan with cooking spray, or using a high quality non-stick pan, a silicon pan, or lining your pan with parchment paper or muffin liners. 

• Make your own blueberry jam. I simmer the blueberries in stevia and monk fruit to make my own blueberry jam. Feel free to use store bought blueberry jam if you are looking to speed up this recipe. 

• Don’t over cook your muffins. Baking with protein powder is challenging and over cooking it can cause the bars to become dry and rubbery. Make sure to check on the bars periodically to ensure they aren’t overcooking. 

Recipe variations:

• Use vegan protein powder: this recipe can be made vegan by using vegan protein powder instead of whey protein. 

• Use Prefered Milk: If you are not a fan of soy milk feel free to swap for any other milk of your choosing. Depending on the soy milk you use you may need to adjust the amount of monk fruit you add. 

• Incorporate your favorite spices: The options are endless for the variety of spice flavors you could add to these muffins. My personal favorite is cardamom but I bet they would be delicious with cinnamon as well. 

If you love high protein muffins recipes be sure to check out my high protein chocolate peanut butter muffins and high protein coconut macadamia muffins . What’s your favorite sweet breakfast? Comment below and attempt to make a healthy version. 

• Author: Summer Montgomery
• Cook Time: 19 minutes 
• Prep Time: 10 minutes
• Total Time: 29 minutes
• Servings: 12 Muffins

Ingredients

• 1 cup whey vanilla protein powder
• 1 cup oat flour
• ½ cup cassava flour
• 1/4 cup Monk Fruit Sweetener
• ¼ tsp stevia
• 2 tsp Baking Powder
• 1 tsp cardamom
• 1/4 tsp salt
• 3/4 cup milk of choice
• ½ cup full fat greek yogurt
• 2 eggs of flax eggs 
• 1 tsp vanilla 

Blueberry filling

• 1 cup fresh blueberries
• ¼ tsp stevia
• 1 TBSP monk fruit 
• 1 TBSP water
• 1 tsp cardamom

Blueberry glaze:

• 2 TBSP blueberry filling
• 1 scoop vanilla whey protein powder
• 2 TBSP soy milk 
• 2 TBSP monk fruit sweetener 

Instructions

Preheat oven to 350 F 

1. Combine all the dry ingredients. Combine all the dry ingredients in a large mixing bowl.
2. Add in the wet ingredients. Slowly add the wet ingredients into the dry ingredients. Once mixed well add in the diced apple and stir to combine. 
3. Make the blueberry filling. Combine all the ingredient for the filing in a sauce pan and cook over medium low heat until a jam like consistency forms. 
4. Pour half the batter into the pan. Spoon the batter in the silicone muffin pan. Spoon the blueberry filling into each muffin cup. Top with remaining batter and with a toothpick swirl the batter. The batter will make about 12 muffins. 
5. Cook the muffins. Bake for 19 minutes. Once 19 minutes is up check to see if the muffins are firm, if not cook for an additional 1-2 minutes.
6. Make the glaze. Combine all the ingredients for the glaze in a small bowl. Once the muffins are cool, top with glaze. 

Serve and enjoy!

Store in the refrigerator