just better.® Recipe of the Week: High-Protein, Fiber-Fueled Blueberry Muffins

FAQ: How can I make healthy gluten-free blueberry muffins?

A: Start with almond flour for healthy fats and staying power, and add Greek yogurt or cottage cheese to keep the muffins moist and satisfying. Fresh or frozen blueberries provide antioxidants and natural sweetness. Mixing in just better.® prebiotic fiber helps support digestion and adds fiber without changing taste or texture.  

✅ What You’ll Learn 

These blueberry muffins are packed with protein, naturally sweetened with maple syrup, and include just better.® prebiotic fiber to support fullness and digestive health. Learn how to make a nourishing, gluten-free muffin that fits into your high-fiber lifestyle while celebrating blueberry season. 

just better.® Recipe of the Week:
High-Protein, Fiber-Fueled Blueberry Muffins

There’s something about pulling a tray of blueberry muffins from the oven that feels like summer. The sweet, warm scent, the burst of blueberries in every bite, and the soft, tender crumb make them hard to resist. 

These gluten-free muffins bring that fresh-from-the-oven joy while keeping you satisfied, thanks to protein-rich Greek yogurt and almond flour, a touch of maple syrup, and a healthy fiber boost from just better.®. Perfect for enjoying a classic treat while giving your gut some extra love.

🌿 Ingredient Highlight 

Blueberries: These small berries deliver big benefits. Blueberries are rich in antioxidants, including anthocyanins, which help protect cells from oxidative stress and inflammation. They provide vitamin C and fiber while supporting heart and brain health. Eating blueberries regularly may help support memory, balance blood sugar levels, and maintain healthy cholesterol levels. Their natural sweetness makes them a nourishing way to add flavor, color, and extra nutrition to meals and snacks. 

Almond flour: Almond flour is simply finely ground almonds, bringing protein, healthy fats, and important nutrients like vitamin E and magnesium to every bite. These nutrients support heart health, bone strength, and cellular protection. The protein and fat in almond flour can help you feel satisfied after eating while supporting balanced blood sugar levels. Using almond flour in baking is a practical way to create tender, moist muffins that add real nourishment to your day. 

just better.® prebiotic fiber: Our single-ingredient, prebiotic soluble corn fiber supports digestion and gut health while helping you reach your daily fiber goals. It nourishes the beneficial bacteria in your gut, supporting a balanced microbiome that is linked to immune function, metabolic health, and even mood. 

Adding just better.® to recipes like these muffins is an effective way to increase your daily fiber intake, helping to close the fiber gap without changing the taste or texture of the foods you love! 

Ready to bring these nourishing benefits into your kitchen? They are simple to make and powered by prebiotic fiber. Let’s bake! 

🫐 High-Protein, Fiber-Fueled Blueberry Muffins

Yields: 12 muffins

Ingredients:

2 cups almond flour

1/3 cup just better.® prebiotic fiber

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 large eggs (or flax egg)

1/2 cup Greek yogurt or cottage cheese (for extra protein)

1/3 cup pure maple syrup

2 tsp vanilla extract

Zest of 1 lemon (optional for brightness)

1 cup fresh or frozen wild blueberries (if frozen, do not thaw)

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper or silicone liners, or lightly grease it.

In a large bowl, whisk almond flour, just better.® prebiotic fiber, baking powder, baking soda, and sea salt.

In another bowl, whisk eggs, Greek yogurt or cottage cheese, maple syrup, vanilla extract, and lemon zest if using.

Add the wet ingredients to the dry ingredients and mix until just combined. 

Gently fold in the blueberries.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. 

✨ Optional Variations

🫐 Top with a light sprinkle of rolled oats before baking for added texture.

🫐 Add 1/2 tsp cinnamon for warmth. 

🫐 Use a mix of blueberries and raspberries for variety.

🫙 Storing Tips

Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. They can also be frozen for up to three months for easy grab-and-go options. 

💚 Living Fiber-Rich 

Building a fiber-rich routine can be delicious! These gluten-free blueberry muffins are a simple way to enjoy seasonal flavors while adding more fiber and protein to your day.

Every choice we make can be an opportunity to support long-term wellness while keeping the foods we love part of the journey. Live… just better.®!