Name: Lemon-Blueberry Protein Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Nonfat vanilla Greek yogurt - 1 ⅓ cups; Unsalted butter, softened - 3 tablespoons; Egg - 1 large; Egg white - 1 large; Lemon, zested and juiced - 1 medium; Whole wheat flour - ¾ cup; Pea protein powder - ¾ cup; White sugar - ¼ cup; Baking soda - 2 teaspoons; Salt - ¼ teaspoon; Unsweetened vanilla-flavored almond milk - 6 tablespoons; Fresh blueberries - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Blueberry Protein Muffins

1. Nonfat vanilla Greek yogurt - 1 ⅓ cups

2. Unsalted butter, softened - 3 tablespoons

3. Egg - 1 large

4. Egg white - 1 large

5. Lemon, zested and juiced - 1 medium

6. Whole wheat flour - ¾ cup

7. Pea protein powder - ¾ cup

8. White sugar - ¼ cup

9. Baking soda - 2 teaspoons

10. Salt - ¼ teaspoon

11. Unsweetened vanilla-flavored almond milk - 6 tablespoons

12. Fresh blueberries - 1 cup

How to cook deliciously - Lemon-Blueberry Protein Muffins

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.

2. Stage

Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.

3. Stage

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.

4. Stage

Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.