Lemon blueberry muffins with protein powder are delicious and moist.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ⅓ cups nonfat vanilla Greek yogurt
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg white
- 1 medium lemon, zested and juiced
- ¾ cup whole wheat flour
- ¾ cup pea protein powder
- ¼ cup white sugar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 6 tablespoons unsweetened vanilla-flavored almond milk
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
- Mix flour, protein powder, sugar, baking soda, and salt together in a large bowl. Add wet ingredients to the flour mixture and stir to combine; mixture will be very thick. Stir in almond milk until mixture is smooth. Gently stir in fresh blueberries. Dollop batter evenly into the prepared muffin tin.
- Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.
- I use Oikos(R) Triple Zero high protein yogurt.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 351 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |