A Story Behind These Muffins
One of my fondest memories growing up was the sweet aroma of fresh muffins wafting through the kitchen on weekend mornings. My grandmother, a passionate baker, always had a knack for creating the most delicious treats using simple ingredients. Among all her recipes, lemon-blueberry muffins were my favorite. However, as I grew more conscious about nutrition and fitness, I wanted to find a way to enjoy the same comforting flavors while keeping the protein content high. That’s how this High-Protein Lemon-Blueberry Muffins recipe was born—a perfect balance of taste, health, and nostalgia.
Now, let’s dive into how you can make these protein-packed muffins at home!
Why You’ll Love These High-Protein Muffins
Before we get into the recipe, here are a few reasons why you should try these muffins:
✅ High in Protein: Each muffin contains a significant amount of protein, making it perfect for breakfast or a post-workout snack.
✅ Deliciously Moist & Fluffy: Thanks to Greek yogurt and eggs, these muffins are light, moist, and flavorful.
✅ Bursting with Antioxidants: Blueberries are rich in antioxidants and vitamins that support overall health.
✅ Perfectly Balanced Flavors: The zesty lemon and sweet blueberries create an irresistible combination.
✅ Easy to Make: No complicated steps—just mix, bake, and enjoy!
Ingredients List (with Grams)
Here’s what you’ll need to make 12 high-protein muffins:
Dry Ingredients:
- Oat flour – 150g (or blend rolled oats into a fine powder)
- Vanilla protein powder – 50g (your choice of whey or plant-based)
- Baking powder – 8g (about 2 teaspoons)
- Baking soda – 2g (about ½ teaspoon)
- Salt – 1g (a pinch)
Wet Ingredients:
- Greek yogurt (plain, non-fat) – 120g
- Eggs – 2 large
- Honey or maple syrup – 50g
- Lemon juice – 30g (about 2 tablespoons)
- Lemon zest – 5g (about 1 teaspoon)
- Almond milk (or regular milk) – 60ml
- Vanilla extract – 5ml (about 1 teaspoon)
Add-Ins:
- Fresh blueberries – 100g
- Chia seeds (optional, for extra fiber & protein) – 10g
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease each cup with coconut oil or non-stick spray.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed.
Step 3: Prepare the Wet Ingredients
In another bowl, whisk the Greek yogurt, eggs, honey (or maple syrup), lemon juice, lemon zest, almond milk, and vanilla extract until well combined.
Step 4: Combine Wet & Dry Ingredients
Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 5: Fold in Blueberries
Gently fold in the blueberries and chia seeds (if using). The batter should be thick but smooth.
Step 6: Fill the Muffin Tin
Using a spoon or an ice cream scoop, divide the batter evenly into the muffin cups, filling each about ¾ full.
Step 7: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool & Enjoy
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm, or store them for later!
Nutrition Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 10g |
| Carbohydrates | 20g |
| Fiber | 3g |
| Sugars | 6g |
| Fat | 4g |
| Saturated Fat | 1g |
Pro Tips for Perfect Muffins
🔹 Use Fresh Ingredients: Fresh blueberries and lemon zest make a big difference in flavor.
🔹 Don’t Overmix: Stir just until combined to keep the muffins light and fluffy.
🔹 Adjust Sweetness: If you prefer sweeter muffins, add an extra tablespoon of honey or maple syrup.
🔹 Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to a week. You can also freeze them for up to 3 months!
Frequently Asked Questions
1. Can I use regular flour instead of oat flour?
Yes! You can substitute whole wheat flour or all-purpose flour in a 1:1 ratio. However, oat flour gives these muffins a lighter texture and added fiber.
2. What’s the best protein powder for this recipe?
Vanilla whey protein works best, but you can use plant-based protein powder if you’re dairy-free. Just note that plant-based protein absorbs more liquid, so you may need to add extra almond milk.
3. Can I make these muffins vegan?
Yes! Replace eggs with flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) and use plant-based protein powder and dairy-free yogurt.
4. What’s the best way to reheat these muffins?
If stored in the fridge, simply microwave for 15–20 seconds to enjoy a warm muffin.
5. Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, almonds, or dark chocolate chips make great additions to these muffins.
A Special Thank You
Thank you for reading and trying out this High-Protein Lemon-Blueberry Muffin recipe! I hope it brings as much joy to your kitchen as it does to mine. If you loved this recipe, feel free to share it with your friends and leave a comment below. Happy baking! 😊