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Blueberry Lemon Protein Muffins - Bright, Juicy, and Satisfyingly Filling

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 1 cup white whole wheat flour (or all-purpose)
  • 1/2 cup oat flour (blend rolled oats if needed)
  • 1/2 cup vanilla protein powder (whey or plant-based)
  • 1/2 cup granulated sugar or coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon lemon zest (from about 1–2 lemons)
  • Wet Ingredients 2 large eggs, room temperature
  • 3/4 cup plain Greek yogurt (2% or 0%)
  • 1/3 cup milk (dairy or unsweetened almond milk)
  • 1/4 cup light olive oil or melted coconut oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Mix-Ins 1 1/2 cups blueberries (fresh or frozen; do not thaw)
  • 1–2 teaspoons coarse sugar for topping (optional)

Method
 

  1. Preheat and prepare: Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
  2. Whisk the dry ingredients: In a large bowl, whisk the flour, oat flour, protein powder, sugar, baking powder, baking soda, salt, and lemon zest. Break up any protein powder clumps so the batter mixes evenly.
  3. Mix the wet ingredients: In a separate bowl, whisk the eggs, Greek yogurt, milk, oil, lemon juice, and vanilla until smooth. The yogurt should fully blend with no lumps.
  4. Combine gently: Pour the wet ingredients into the dry. Stir with a spatula until just combined. Do not overmix—a few streaks of flour are okay.
  5. Fold in blueberries: Add blueberries and gently fold to distribute. If using frozen berries, work quickly to keep them from bleeding too much color.
  6. Portion the batter: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if using.
  7. Bake: Place on the middle rack and bake for 16–20 minutes, or until the tops are set and golden and a toothpick comes out with a few moist crumbs.
  8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the structure and keeps the bottoms from getting soggy.
  9. Serve: Enjoy warm, or let cool and store for later. They’re great plain or with a little smear of almond butter.