Lemon Blueberry Protein Muffins

By Brandi Crawford

These Lemon Blueberry Protein Muffins are incredibly moist, bursting with fresh blueberries, and packed with protein. They make for the perfect healthy breakfast or a satisfying snack that will keep you energized throughout your day.

Average Rating: 4.64 out of 5 stars based on 11 votes.

Why You’ll Love These Muffins

Beyond their incredible taste, these lemon blueberry protein muffins offer a host of benefits that make them a staple in any health-conscious kitchen:

• High Protein: Each muffin delivers a significant protein boost, helping you stay full and energized longer, supporting muscle repair and growth.
• Dairy-Free: Made entirely without dairy, using plant-based protein and other dairy-free ingredients, these muffins are perfect for those with lactose intolerance or following a vegan diet.
• Gluten-Free: With almond and coconut flour as the base, they are naturally gluten-free, catering to individuals with gluten sensitivities or Celiac disease.
• Deliciously Flavorful: The combination of bright lemon zest and sweet, juicy blueberries is simply irresistible. The lemon extract elevates the flavor, making these far superior to typical protein muffins.
• Perfect for Meal Prep: Whip up a batch on Sunday, and you’ll have healthy, ready-to-eat breakfasts or snacks for the entire week. They store beautifully and are excellent for busy mornings.
• Healthy & Wholesome: Made with natural sweeteners and wholesome flours, these muffins are a guilt-free indulgence that supports your health goals.

The Magic of Plant-Based Protein

For this recipe, I specifically chose a plant-based protein powder instead of traditional whey. This decision was key to keeping the entire recipe dairy-free, aligning with a broader healthy eating philosophy. Plant-based proteins, often derived from peas, rice, hemp, or soy, offer a complete amino acid profile and are generally easier to digest for many people. They also contribute to a lighter texture in baked goods compared to some whey proteins which can sometimes make muffins dense or rubbery.

When selecting your vanilla protein powder, look for one with minimal added sugars and a good flavor profile. The quality of your protein powder can significantly impact the taste and texture of your finished muffins, so choose a brand you trust and enjoy.

Equipment Needed

Gathering your tools before you start makes the baking process smooth and enjoyable. For these delightful muffins, you’ll need:

• Muffin Tin

  A standard 12-cup muffin tin is perfect. Using a non-stick tin or lining with paper cups will make removal easier.

• Mixing Bowls

  You’ll need at least two: one medium-sized for dry ingredients and a smaller one for wet ingredients.

• Whisk or Electric Mixer

  For thoroughly combining ingredients, especially the wet ones. A whisk works great for this recipe.

• Measuring Cups and Spoons

  Accuracy is key in baking, so ensure you have a full set.

• Rubber Spatula

  For gently folding in blueberries and scraping down the sides of the bowl.

Key Ingredients and Their Benefits

Step-by-Step Instructions

Follow these simple steps to bake your perfect batch of Lemon Blueberry Protein Muffins:

1. Preheat your oven: Set your oven to 375 degrees Fahrenheit (190°C). This ensures the oven is at the correct temperature for even baking from the moment your muffins go in.
2. Combine dry ingredients: In a medium-sized mixing bowl, thoroughly whisk together the vanilla protein powder, gluten-free baking powder, kosher salt, almond flour, coconut flour, and zero-calorie sweetener (Stevia). Mixing dry ingredients well ensures that the leavening agents and flavors are evenly distributed.
3. Prepare wet ingredients: In a separate, smaller bowl, combine the large eggs, melted coconut oil, and lemon extract. Whisk vigorously until the mixture is well blended and slightly frothy. The lemon extract is crucial for that vibrant citrus note.
4. Combine wet and dry: Pour the egg mixture into the flour mixture. Mix gently with a spatula or spoon until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine.
5. Fold in blueberries: Carefully fold in the blueberries. It’s a good idea to reserve a small handful of blueberries to place on top of each muffin for a beautiful presentation. If using frozen blueberries, do not thaw them; add them directly to the batter to prevent them from bleeding color.
6. Prepare muffin pan: Lightly spray a standard muffin pan with cooking spray, or line it with paper muffin liners. This prevents sticking and ensures easy removal.
7. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each approximately ¾ full. Top each muffin with the reserved blueberries.
8. Bake to golden perfection: Bake the muffins for 15-17 minutes. Keep an eye on them; they are ready when they turn a beautiful golden brown and a toothpick inserted into the center comes out clean.
9. Cool before serving: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack. This helps them set and prevents them from falling apart. Enjoy warm or at room temperature!

Meal Prep and Storage Tips

These Lemon Blueberry Protein Muffins are your best friend for efficient meal prepping. Here’s how to store them to maintain freshness:

• Refrigerator: Once completely cooled, store the muffins in an airtight container or a Ziplock bag in the refrigerator for up to 5-7 days. This is my preferred method for easy grab-and-go breakfasts throughout the week.
• Freezer: For longer storage, flash freeze the cooled muffins individually on a baking sheet until firm (about 1-2 hours). Then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
• Reheating: Thaw frozen muffins overnight in the refrigerator or microwave them for 20-30 seconds until warm.

Nutritional Information at a Glance

Each serving (1 muffin) of these delicious Lemon Blueberry Protein Muffins provides a balanced profile of macros to keep you satisfied and fueled:

• Serving Size: 1 muffin
• Calories: 260 kcal
• Carbohydrates: 4g
• Protein: 12g
• Fat: 10g

Please Note: Macro nutritional data is provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using online nutrition databases like MyFitnessPal.com. To obtain the most accurate nutritional information for your specific batch, you should calculate it with the actual ingredients and brands used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your dietary needs.

Frequently Asked Questions

Here are some common questions about making these protein muffins:

• Can I use a different type of protein powder? Yes, you can. However, different protein powders absorb liquids differently. If you use a whey protein or a different plant-based brand, you might need to slightly adjust the amount of liquid (coconut oil or perhaps a splash of almond milk) to achieve the right batter consistency.
• Can I use fresh lemon zest instead of extract? Absolutely! For an even brighter, fresher lemon flavor, add 1-2 tablespoons of fresh lemon zest along with or in place of the extract.
• What if I don’t have coconut oil? You can substitute with another neutral-flavored oil, such as avocado oil or melted vegan butter, if you need to maintain the dairy-free aspect.
• Can I add other mix-ins? Yes! Feel free to experiment with chopped nuts (almonds, walnuts), chocolate chips (dairy-free for a fully dairy-free option), or other berries like raspberries. Just be mindful of the total liquid content.
• Are these muffins suitable for diabetics? With a zero-calorie sweetener and low carbohydrate flours, these muffins are generally a better option than traditional muffins. However, always consult with a healthcare professional or dietitian regarding specific dietary needs.