Recipes, Sweet

Blueberry Muffins with Crumble Topping

Posted on by CostPriceSupplements
Top‑down view of a Feel Good Protein Tasteless Protein Collagen sachet in blue and yellow packaging centred on a white plate with eight muffins arranged around it.
16
Mar

Meet your new favourite snack. Crunchy, fluffy, and bursting with juicy blueberries, these muffins are a bakery classic turned into a high-protein, low-carb treat that actually fits your goals!

Perfect for morning tea, post-workout, or that afternoon craving when you need a protein hit on the go.

Ingredients

Base

  • 2 scoop Tasteless Protein Collagen by Feel Good Protein 
  • 120g almond flour 
  • 60g gluten-free plain flour 
  • 1 tsp baking powder 
  • ½ tsp bi-carb soda 
  • Pinch of salt 
  • 2 large eggs 
  • 150g Greek yoghurt 
  • 50ml almond milk (extra creamy) 
  • 2 tbsp melted butter 
  • 3 tbsp sugar-free maple flavoured syrup 
  • 1 tsp vanilla extract 
  • 120g fresh or frozen blueberries (tossed in 1 tsp GF flour so they don’t sink) 

Crumble Topping

  • 70g almond flour 
  • 1 tbsp brown sugar substitute 
  • 1 tbsp butter, melted 
  • Pinch of cinnamon 
Front-facing photo showing all the ingredients for blueberry muffins with crumble topping arranged neatly on a marble benchtop, with a softly blurred modern kitchen in the background.

Method

  1. Preheat oven to 180°C (fan-forced) and line a muffin tin with 12 paper cases. 
  2. In a bowl, mix almond flour, gluten free flour, protein powder, baking powder, baking soda, and salt until combined. 
  3. To the bowl, add whisked eggs, yoghurt, almond milk, melted butter, maple syrup, and vanilla. Stir until a smooth consistency forms. 
  4. Toss blueberries in 1 tsp gluten free flour and gently fold them into the batter. 
  5. Divide mixture evenly between muffin cases. 
  6. To make the crumble topping, add almond flour, brown sugar cinnamon and melted butter to a small bowl and mix until crumbly. Sprinkle evenly over the muffin batter.  
  7. Bake 18–20 minutes, or until golden on top and a skewer comes out clean. 
  8. Cool before serving. Enjoy your Blueberry Muffins with Crumble Topping! 

Nutrition Information

Recipe makes 12 muffins. Each serve: 
Calories 189.3 | Protein 8.56g | Carbs 7.4g | Fat 14.35g 

Recipe Cost

Cost per serve: $1.53 
(Costing based on average Australian supermarket pricing and current Cost Price Supplements RRP) 

Watch How To Make It

Overhead view of a clear glass mixing bowl half‑filled with flour, eggs, milk and butter, with a wooden spoon resting upright on the rim.
Photo of a clear glass mixing bowl half‑filled with muffin batter with blueberries in the centre, with a wooden spoon resting upright on the rim.
Pink muffin tray filled with blueberry muffins batter topped with crumble topping.
Golden yellow muffins in pink paper cases cooling on a black wire rack with soft pink flowers blurred in the background.
Top‑down view of a Feel Good Protein Tasteless Protein Collagen sachet in blue and yellow packaging centred on a black wire cooling rack with muffins around it.
Top‑down view of a Feel Good Protein Tasteless Protein Collagen sachet in blue and yellow packaging on a black wire cooling rack beside freshly baked muffins, with a hand lifting one muffin.