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Wholesome Blueberry Muffins

Almond flour and wheat bran gives this muffin a boost of fiber and protein.

This recipe is for 12 muffins.

Each muffin has 176 calories, 10g fat, 18g carbohydrates, 3g fiber, 5.5g sugar and 5g protein.


  • 1 cup all purpose flour (130g)
  • 1 1/2 cups almond meal or almond flour, unblanched (128g)
  • 1/2 cup wheat bran, crude (20g)
  • 2 tsp. baking powder
  • 2 Tbsp. sugar
  • 2 Tbsp. Truvia Baking Blend [1]
  • 1/2 tsp. salt
  • 2 eggs
  • 4 Tbsp. melted butter or vegetable oil
  • 3/4 cup milk
  • 1 tsp. orange or lemon zest
  • 1 cup fresh or frozen blueberries


  1. Preheat the oven to 400°F (200°C). Grease the muffin pan and dust with flour, shaking of the excess.
  2. In a bowl, combine and mix all the dry ingredients: flour, wheat bran, almond meal, baking powder, sugar, Truvia and salt.
  3. In a separate bowl, whisk the eggs. Mix in melted butter (or vegetable oil), milk and orange (or lemon) zest.
  4. Add dry flour mixture to the egg mixture and combine using a spatula with a few swift strokes, leaving some clumps. Before the dry ingredients are completely moist, fold in blueberries.
  5. Fill the muffin cups about 2/3 full with batter and bake at 400°F (200°C) for 15 to 20 minutes or until light golden on top.


  • [1] Truvia Baking Blend is a mix of Truvia sweetener (which they claim is natural) and sugar. One tsp. sugar is equivalent to 1/2 tsp. of Truvia baking blend. If you prefer to use all real sugar, use 1/4 cup and 2 Tbsp. sugar instead of 2 Tbsp. sugar.
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