CHEAT ON BORING DESSERTS WITH QUESTIFIED BLUEBERRY MUFFIN BISCUITS. Look. Does it really matter whether you’re a muffin or a biscuit? Nope. Not when you’re the ultimate Thanksgiving cheat code! Crumble up some Quest Bake Shop Blueberry Muffins, mix with almond flour and a few simple ingredients, and boom—biscuits that are equal parts flaky, buttery, and bursting with festive holiday spirit. Let’s celebrate this recipe for what it is: a tasty treat that’s here to crush your protein goals, one bite at a time.
Check out the full recipe below:
NUTRITIONAL INFO
BLUEBERRY MUFFIN BISCUITS
Yields: 16 servings | Serving Size: 1/2 biscuit
Calories: 180 | Protein: 6g | Fat: 16g | Net Carb: 2g
Total Carb: 6g | Sugar: 1g
Ingredients
BLUEBERRY MUFFIN BISCUITS
2 Quest Blueberry Muffins
2 ½ cups almond flour
2 tbsp zero calorie sweetener
1 ½ tsp baking powder
¼ tsp salt
6 tbsp cold butter, cubed
2 eggs, beaten
¼ cup frozen blueberries
Method
Preheat the oven to 350 F and prepare a baking sheet with parchment paper.
In a large mixing bowl, use your hands to break the muffins into small pieces.
Add the almond flour, sweetener, baking powder and salt and combine.
Use a pastry cutter to cut in the butter.
Stir in the beaten eggs and use a rubber spatula to combine until you have a thick dough.
Carefully fold in the blueberries. Press the dough into a rectangle about 1 ½ inches in thickness.
Cut the rectangle into 8 pieces.
Separate the biscuits about 2 inches apart and bake them for 15-17 minutes. Serve warm.
