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. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2. 2 Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
3. 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. 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 per serving