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Lemon Protein Muffins - Bright, Zesty, and Satisfying

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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 all-purpose flour (or white whole wheat for more fiber)
  • 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
  • 1/3 cup fine almond flour (optional, for extra moisture and tenderness)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Wet ingredients: 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (2% or whole)
  • 1/3 cup milk (dairy or unsweetened almond/oat), plus 1–2 tablespoons if needed
  • 1/4 cup light olive oil or melted coconut oil
  • 1/3–1/2 cup sugar, coconut sugar, or maple syrup (adjust to taste)
  • 1 tablespoon finely grated lemon zest (from 1–2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Optional add-ins: 1–2 tablespoons poppy seeds
  • 1/2 cup blueberries (fresh or frozen, tossed with 1 teaspoon flour)
  • 1 tablespoon lemon extract for a stronger lemon punch
  • Lemon glaze (optional): 1/2 cup powdered sugar
  • 1–2 tablespoons fresh lemon juice

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
  2. Mix the dry bowl: In a large bowl, whisk flour, protein powder, almond flour, baking powder, baking soda, and salt until evenly combined. This prevents clumps later.
  3. Whisk the wet bowl: In another bowl, whisk eggs, yogurt, milk, oil, sweetener, lemon zest, lemon juice, and vanilla until smooth.
  4. Combine gently: Pour wet into dry. Stir with a spatula just until no dry streaks remain. If the batter feels very thick (protein powder varies), add 1–2 tablespoons milk to loosen. It should be scoopable, not runny.
  5. Fold in extras: If using poppy seeds or blueberries, fold them in now with a few gentle turns.
  6. Fill the cups: Divide batter evenly among the muffin cups, about 3/4 full.
  7. Bake: Bake 15–18 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs. Avoid overbaking.
  8. Cool and glaze: Let muffins cool in the pan 5 minutes, then move to a rack. If glazing, whisk powdered sugar and lemon juice until smooth and drizzle over mostly cooled muffins.
  9. Rest for best texture: Give muffins 20–30 minutes to set. Protein bakes often taste even better after they cool.