Breakfast
Lemon-Infused Blueberry Protein Muffins
These muffins are a delicious way to start your day with a burst of fresh lemon and juicy blueberries. Packed with protein, they make the perfect healthy snack or breakfast treat that’s easy to whip up anytime.
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40 min
Total Time
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4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating your oven to 400°F (200°C) and greasing a 12-cup muffin tin 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.
2
Step 2
In a larger bowl, mix the flour, protein powder, sugar, baking soda, and salt. Pour the wet ingredients into the dry and stir just until combined—it’ll be pretty thick at this point. Gradually add the almond milk, stirring until the batter is smooth and creamy.
3
Step 3
Gently fold in the fresh blueberries, being careful not to crush them. Spoon the batter evenly into the muffin cups. Pop the tin into the oven 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 combine the fresh zest of lemon with juicy blueberries and a boost of protein, making them a delicious and healthy snack. They are perfect for a quick breakfast or a post-workout treat that feels indulgent but fuels your body.
Serving Suggestions
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair well with a cup of tea or coffee. For extra protein, serve alongside Greek yogurt or a glass of milk.
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. Thaw at room temperature before serving.
