High-Protein Lemon Blueberry Muffins: A Wholesome and Flavorful Breakfast Treat

Nov 19, 2023 | Baking & Bread


Prep Time

Cooking Time

10 minutes
18-20 minutes

Lemon Blueberry Muffins


– 1 ½ cups whole wheat flour
– ½ cup vanilla protein powder
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– Zest of 1 lemon
– ¼ cup fresh lemon juice
– 1/3 cup honey or maple syrup
– 1/3 cup Greek yogurt (or vegan alternative)
– 1/3 cup unsweetened almond milk (or any milk of choice)
– 2 eggs (or flax eggs for a vegan option)
– 1 tsp vanilla extract
– 1 cup fresh or frozen blueberries

Lemon Blueberry Muffins


1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or lightly grease them.

2. In a large mixing bowl, whisk together the whole wheat flour, vanilla protein powder, baking powder, baking soda, salt, and lemon zest. Set it aside.

3. In a separate bowl, combine the lemon juice, honey (or maple syrup), Greek yogurt, almond milk, eggs (or flax eggs), and vanilla extract. Whisk until well combined.

4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix, as it can result in tough muffins.

5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

6. Divide the batter equally into the prepared muffin tin, filling each about ¾ full.

7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Lemon Blueberry Muffins

Tips and Variations:

– If you prefer a more lemony flavor, you can add a few drops of lemon extract to the batter.
– For an extra burst of blueberry goodness, you can sprinkle some fresh blueberries on top of each muffin before baking.
– Feel free to experiment with different types of protein powder to find your preferred flavor.
– To make these muffins vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and use a dairy-free Greek yogurt and milk alternative.

Enjoy these High-Protein Lemon Blueberry Muffins as a delightful breakfast, snack, or even a guilt-free dessert. They are moist, flavorful, and packed with wholesome ingredients to fuel your day. Share them with family and friends, and create your own cherished memories in the kitchen that will be passed down through generations.

Lemon Blueberry Muffins

Baking & Bread > High-Protein Lemon Blueberry Muffins: A Wholesome and Flavorful Breakfast Treat

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