muffins are a delightful blend of sweet blueberries and a refreshing hint of lemon zest, perfect for breakfast or a snack. Easy to make and bursting with flavor, they’re sure to brighten up your day.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Expert Cooking Tips
Use fresh or frozen blueberries, but if frozen, do not thaw to prevent the batter from becoming too wet.
Gently fold the blueberries into the batter to avoid crushing them and turning the batter purple.
For extra zest, add a little lemon zest to the sugar before mixing to release more citrus aroma.
Ingredients
0/12
Why This Dish Is So Special
These muffins are bursting with sweet blueberries and a bright lemon flavor that makes every bite refreshing. They are moist, tender, and perfect for breakfast or a snack any time of day.
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!
400
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
How To Serve This Dish
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea or a glass of cold milk for a comforting treat.
Food Storage Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag for up to two months and thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, but do not thaw them first to avoid making the batter too wet. Fold them in gently while still frozen.
What can I substitute for pea protein powder?
You can use an equal amount of all-purpose flour or another protein powder like whey or soy.
How do I store these muffins to keep them fresh?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make these muffins dairy-free?
Yes, use a dairy-free yogurt and a plant-based butter substitute to keep them dairy-free.
Why is there both an egg and an egg white in the recipe?
The whole egg adds richness while the extra egg white helps with structure and lightness without extra fat.
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar slightly, but too little may affect the texture and browning.
What does the lemon zest and juice add to the muffins?
They provide a fresh, zesty flavor that complements the blueberries and brightens the taste.
How can I tell when the muffins are fully baked?
The tops should be golden brown and a toothpick inserted in the center should come out clean or with just a few crumbs.
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Breakfast
Lunch
Dinner
Snacks
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Drinks
Vegan
