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Healthy Lemon Blueberry Protein Muffins

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Cook Time 24 minutes
Resting Time 20 minutes
Total Time 44 minutes

Ingredients
  

  • 1 3/4 cups 220 g white whole wheat flour or regular all-purpose flour
  • 1/2 cup 45 g vanilla or unflavored whey or plant-based protein powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs room temperature
  • 1/2 cup 120 g plain Greek yogurt (2% or 5%)
  • 1/3 cup 80 ml extra-light olive oil or neutral oil
  • 1/2 cup 120 ml milk of choice (dairy or unsweetened almond)
  • 1/2 cup 100 g coconut sugar or granulated sugar
  • 2 –3 tablespoons honey or maple syrup optional, for extra moisture and sweetness
  • Zest of 2 lemons about 2 tablespoons
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups 210 g fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour for tossing blueberries
  • Optional: 1–2 tablespoons coarse sugar for topping

Instructions
 

  • Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
  • Mix dry ingredients: In a large bowl, whisk flour, protein powder, baking powder, baking soda, and salt until evenly combined.
  • Whisk wet ingredients: In a separate bowl, whisk eggs, Greek yogurt, oil, milk, sugar, honey or maple (if using), lemon zest, lemon juice, and vanilla until smooth and creamy.
  • Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula just until no big streaks of flour remain. The batter will be thick; avoid overmixing.
  • Prepare blueberries: Toss blueberries with 1 tablespoon flour to help prevent sinking. Fold them into the batter with a few gentle turns.
  • Fill the cups: Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle with coarse sugar if you like a bit of crunch.
  • Bake: Bake for 18–22 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs. If using frozen berries, add 1–2 minutes.
  • Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack. Cool at least 10–15 minutes before eating so the crumb sets.
  • Enjoy: Serve warm or at room temperature. Pair with a swipe of almond butter for extra staying power.