High-Protein Wild Blueberry Muffins

High-Protein Wild Blueberry Muffins

15 mins

45 min
30 min
Makes 12 muffins


  • ½ cup coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut sugar
  • 2 scoops vanilla protein powder
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 2 cups Josh Pond frozen wild organic blueberries
  • ½ cup almond milk


  • Preheat your oven to 425F. Cream the coconut oil and sugar together in a bowl.
  • Once the coconut oil and sugar mixture is creamy, add eggs, one at a time, beating well after each addition.  Then, add the vanilla extract.
  • Sift and/or whisk together the flour, protein powder, salt and baking powder. Then, add to the wet ingredients alternatively with the almond milk.
  • Crush half of the blueberries with a fork and mix into the batter. Fold in remaining blueberries.
  • Line a muffin tin with silicone liners or muffin liners sprayed with coconut oil spray and fill with batter using an ice cream scoop.
  • Bake at 425F for 5 minutes. Lower heat to 350F and bake for 15-20 minutes. Check muffins by inserting a toothpick in the center and when it comes out clean, they are done.
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