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 | Â 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.
