Low-carb, high-protein lemon-blueberry muffins are the perfect treat for anyone who wants something sweet and healthy. These tasty cakes are full of protein and taste great with fresh blueberries and lemon zest.
These muffins are just the right amount of sweet and sour, making them great for breakfast, a snack, or even a treat after a workout. They’re also very simple to make with healthy things like vanilla protein powder, Greek yogurt, and almond flour.
These muffins are sure to become a favorite in your kitchen, whether you’re trying to eat a lot of protein or just want to treat yourself without feeling bad about it. Click on the link to learn how to make these tasty, high-protein lemon-blueberry muffins.
Ingredients
- Dry ingredients:
- 1 ½ cups almond flour
- 1 scoop (about 1/4 cup) vanilla protein powder (choose your favorite brand)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Wet ingredients:
- 3/4 cup Greek yogurt (unsweetened)
- 2 large eggs
- 1/3 cup honey or maple syrup
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon vanilla extract
- Fruits:
- 1 cup fresh blueberries (or frozen, just make sure they are thawed and drained)
Instructions
Warm the oven up to 175°F (350°F). Put paper plates in a muffin tin or grease each cup a little.
Mix protein powder, baking powder, baking soda, salt, and almond flour in a bowl.
Mix things together well. Mix Greek yogurt, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract in a different bowl using a whisk until the mixture is smooth.
Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much.
Add the blueberries slowly, being careful not to crush them. Fill each muffin cup with the same amount of batter.
About three quarters of the way full should be in each cup. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick put into the middle comes out clean.
After taking the muffins out of the oven, let them cool for 5 minutes in the pan. Then, move them to a wire rack to cool all the way through.
In a jar that doesn’t let air in, the muffins can be kept at room temperature for up to three days or in the fridge for up to a week.
The muffins can also be frozen for up to 3 months. To freeze them, put them in a bag or container that can go in the freezer. When you’re ready to eat them, let them thaw at room temperature or in the microwave.
Enjoy your lemon-blueberry muffins that are high in protein! Please let me know if you need the method to work in any other way.
In conclusion
If you want a tasty and healthy snack, high-protein lemon-blueberry muffins are a great choice. They’re simple to make and full of protein, so they’re great for breakfast or a quick pick-me-up during the day.
If you try the dish, you’ll enjoy the bright tastes of lemon and blueberry while also getting extra protein. These muffins are a healthy treat that you can eat without feeling bad about it.
Can I use frozen blueberries in the recipe?
Yes, you can use frozen blueberries, but make sure they are thawed and drained before adding them to the batter to avoid excess moisture.
How can I store high-protein lemon-blueberry muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. You can also freeze them for up to 3 months.
