Blueberry Muffins

top angled view of a blueberry protein muffin with crumble topping in front of a measuring cup filled with blueberries and next to a basket holding more muffins

Makes 12 muffins

Muffin ingredients:

1 package Proteinfull Baking Classic Yellow Protein Cake Mix
1/2 cup water
3 large eggs, beaten
3 tablespoons oil or unsweetened applesauce
1 cup blueberries

Crumble Ingredients:

1/2 cup almond flour
1/4 cup erythritol
1 teaspoon ground cinnamon
1 1/2 tablespoons butter, softened


  1. Preheat oven to 325°F (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 then finish with approximately 1 tablespoon of crumble topping per muffin.
  6. Bake at 325°F for 18-21 minutes. Remove from oven as soon as a toothpick inserted comes out clean.
  7. Let cool and enjoy! Store refrigerated.

Nutrition (prepared with oil)
Serving: 1 muffin (cupcake-sized), Calories: 147, Fat: 9g, Chol: 59mg, Sodium: 155mg, Carbohydrates: 19g, Fiber: 5g, Sugar: 4g, Added Sugar: 1g, Erythritol: 10g, Protein: 9g, Net Carbs: 4g.

Nutrition (prepared with applesauce)
Serving: muffin (cupcake-sized), Calories: 122, Fat: 5.5g, Chol: 59mg, Sodium: 155mg, Carbohydrates: 20g, Fiber: 5g, Sugar: 5g, Added Sugar: 1g, Erythritol: 10g, Protein: 9g, Net Carbs: 5g.

Let's get baking! Buy our Classic Yellow Protein Cake Mix to make these Blueberry Muffins. 

front view of Keto-friendly Protein Cake Mix package in Classic Yellow flavor. package is red with a slice of yellow layer cake with whipped cream and strawberries