Description
These healthy blueberry lemon protein muffins are soft, moist, and packed with fresh blueberry flavor and bright lemon zest. Made with Greek yogurt and protein powder, they provide an excellent source of protein, making them perfect for breakfast, meal prep, or a nutritious snack.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, plain Greek yogurt, honey or maple syrup, unsweetened applesauce, fresh lemon juice, lemon zest, and vanilla extract until smooth and blended.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries, ensuring an even distribution without breaking them.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- If using frozen blueberries, add them directly from the freezer without thawing to prevent the batter from becoming too wet.
- Do not overmix the batter to avoid dense and tough muffins; mix just until ingredients are incorporated.
- Use vanilla or unflavored protein powder to maintain the best flavor balance in the muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Muffins freeze well and can be kept frozen for up to 3 months. Thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
