Blueberry Muffins with a Zesty Lemon Twist

Ingredients 0/12

Directions

Heat your oven to 400°F (200°C) and either grease a 12-cup muffin tin or line it with paper liners. In a medium bowl, whisk together the yogurt, melted butter, egg, egg white, lemon zest, and lemon juice until everything is well combined. In a larger bowl, mix the flour, protein powder, sugar, baking soda, and salt. Pour the wet ingredients into the dry and stir just until combined; the batter will be thick. Then, add the almond milk a little at a time, stirring until the batter smooths out. Gently fold in the fresh blueberries so they don’t break up. Scoop the batter evenly into your muffin tin and bake for about 25 to 30 minutes, or until the tops turn golden and a toothpick comes out clean. Let them cool for a few minutes before digging in!