Double Blueberry Protein Muffins


If you love blueberries this recipe is for you! A double whammy of Macro Mike's Blueberry Muffin Protein+ Powder and fresh blueberries make these blueberry muffins your new favourite breakfast or snack. Perfect for plant based, refined sugar free, or gluten free diets, grab a bag of this protein and start baking!


  • 1/2 cup of alll-purpose plain flour, gluten free
  • 1/4 cup coconut sugar
  • 1/4 cup sweetener, granulated
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large scoop of Macro Mike Blueberry Muffin Protein
  • 1 cup almond milk
  • 1/4 cup coconut oil, melted
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla essence
  • 1.5 cup blueberries, fresh or frozen


  • Preheat oven to 180 degrees Celcius and grease a muffin tin with a light spray of oil.
  • Add all the dry ingredients into a bowl and mix until well combined.
  • Wisk all the wet ingredients into a separate bowl (except for the blueberries).
  • Combine the wet ingredients into the dry and whisk to combine so there are no lumps.
  • If the mixture is too thick, add some more almond milk so it resembles a very thick cake batter consistency.
  • Gently fold through the blueberries so they are evenly distributed throughout the mixture.
  • Pour the batter into each muffin hole until about 2/3rds full.
  • Top with extra rolled oats and coconut or toasted muesli.
  • Cook for approx. 20-25 minutes or until golden and the knife comes out clean when inserted.
  • Leave on the wire rack to cool, top with a heap of Macro Mike PB+ Peanut Butter Drizzle!

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  • @sammybeasley1
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