Delicious and moist lemon blueberry muffins made with protein powder.
Ingredients
- 1.33 cups nonfat vanilla Greek yogurt
- 3 tablespoons unsalted butter , softened
- 1 large egg
- 1 large egg white
- 1 medium lemon , zested and juiced
- 0.75 cups whole wheat flour
- 0.75 cups pea protein powder
- 0.25 cups white sugar
- 2 teaspoons baking soda
- 0.25 teaspoons salt
- 6 tablespoons unsweetened vanilla-flavored almond milk
- 1 cup fresh blueberries
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
-
2
Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
-
3
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
Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.
Nutrition Facts
Per serving
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