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Lemon Blueberry Protein Muffins - Bright, Juicy, and Satisfying

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

Ingredients
  

  • All-purpose flour (or a 1:1 gluten-free blend)
  • Vanilla whey or plant-based protein powder (unflavored works too; adjust sweetness as needed)
  • Baking powder and baking soda
  • Fine sea salt
  • Granulated sugar or coconut sugar
  • Plain Greek yogurt (2% or whole for best texture)
  • Milk (dairy or unsweetened almond/oat milk)
  • Eggs
  • Light olive oil or melted coconut oil
  • Lemon zest and fresh lemon juice
  • Vanilla extract
  • Fresh or frozen blueberries (do not thaw if frozen)
  • Optional: Turbinado sugar for sprinkling, poppy seeds, or a simple lemon glaze

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Whisk dry ingredients: In a large bowl, whisk 1 1/2 cups flour, 1/2 cup protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. If your protein powder is very sweet, reduce the sugar slightly in the next step.
  3. Mix wet ingredients: In a separate bowl, whisk 2/3 cup sugar, 3/4 cup Greek yogurt, 1/2 cup milk, 2 large eggs, 1/4 cup oil, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla until smooth.
  4. Combine gently: Pour the wet mixture into the dry. Stir with a spatula just until no dry streaks remain. The batter will be thick. Avoid overmixing for a tender crumb.
  5. Fold in berries: Toss 1 to 1 1/4 cups blueberries with 1 teaspoon flour to help prevent sinking, then gently fold them into the batter. If using frozen berries, fold straight from the freezer.
  6. Fill the pan: Divide the batter among the muffin cups, filling each about 3/4 full. For a bakery-style top, mound the batter slightly. Sprinkle with turbinado sugar if you like a crunchy lid.
  7. Bake: Bake 16–20 minutes, or until the tops are set and lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool at least 10 more minutes before eating to set the crumb.
  9. Optional glaze: For extra lemon pop, whisk 1/3 cup powdered sugar with 1–2 teaspoons lemon juice to drizzle over cooled muffins.