THE RECIPE JOURNAL · Breakfast
Protein Muffins with Lemon and Blueberries
These muffins are a delicious way to boost your protein intake while enjoying a fresh burst of lemon and sweet blueberries. Perfect for a quick breakfast or a healthy snack on the go!
FROM THE KITCHEN • Protein Muffins with Lemon and Blueberries
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and either grease a 12-cup muffin tin or line 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 the batter is thick and mostly combined. Then, add the almond milk a little at a time, stirring until the batter smooths out. Fold in the fresh blueberries gently so they don’t break apart. Spoon the batter evenly into your muffin cups and pop them in the oven. 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 enjoying!
Why you’ll love it
These muffins are a perfect balance of tangy lemon and sweet blueberries, packed with protein to keep you full longer. They make a great snack or quick breakfast that tastes delicious and nourishes your body.
How to serve
Enjoy warm with a spread of butter or Greek yogurt for added creaminess. They also pair well with a cup of tea or coffee, making them a delightful treat any time of the day.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature when ready to eat.
