BreakfastReader rated

Lemon and Blueberry Protein Muffins

★★★★★ 5.0 (8 reviews)

These muffins are a delicious way to start your day with a burst of fresh lemon and sweet blueberries. Packed with protein, they make a perfect healthy snack or post-workout treat.

◷40 minTotal Time

♜4Servings

▥MediumDifficulty

Jump to Recipe ↓

Instructions

Prepare and Mix Batter

Start by heating your oven to 400°F (200°C) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners. In a medium bowl, whisk together the yogurt, melted butter, egg, egg white, lemon zest, and lemon juice until everything is well combined. In a larger bowl, mix the flour, protein powder, sugar, baking soda, and salt. Pour the wet ingredients into the dry and stir until it comes together—it’ll be pretty thick at this point. Then, slowly add the almond milk, stirring until the batter is smooth. Fold in the fresh blueberries gently so they don’t break up too much. Spoon the batter evenly into your muffin tin and bake for about 25 to 30 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean. Let them cool a bit before digging in!

Why You’ll Love This Recipe

These muffins are a delicious way to enjoy a boost of protein while satisfying your sweet tooth. The combination of tangy lemon and juicy blueberries creates a fresh, bright flavor that feels both wholesome and indulgent. They make a perfect snack or quick breakfast on the go.

Serving Suggestions

Enjoy these muffins warm with a smear of Greek yogurt or a drizzle of honey for extra creaminess and sweetness. They also pair well with a cup of green tea or a fresh fruit smoothie for a balanced start to your day.

Storage Tips

Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze individually wrapped for up to three months. Reheat gently before eating.