Lemon Blueberry Protein Muffins
Equipment
Ingredients
Main Ingredients
all-purpose flour
180 g
rolled oats
90 g
baking powder
8 g
salt
3 g
eggs
2 piece
plain Greek yogurt
180 g
maple syrup
80 ml
butter (melted)
60 g
vanilla extract
5 ml
fresh blueberries
150 g
lemon zest (zested)
1 piece
Instructions
Preheat oven
Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
Mix dry ingredients
Whisk together the flour, oats, baking powder, and salt in a large bowl.
Mix wet ingredients
In another bowl, whisk together the eggs, Greek yogurt, maple syrup, melted butter, and vanilla until smooth.
Combine wet and dry
Fold the wet ingredients into the dry ingredients until just combined.
Add blueberries and lemon
Gently fold in the blueberries and lemon zest.
Fill muffin cups
Divide the batter evenly into the muffin cups and sprinkle with coarse sugar if desired.
Bake muffins
Bake 20–25 minutes until lightly golden and a toothpick inserted in the center comes out clean.
Original recipe
Storage
Store in an airtight container. Thaw frozen muffins overnight in the refrigerator before reheating.
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