Protein Muffins – Blueberry Lemon

Bright, zesty, and packed with protein—these blueberry lemon muffins are the kind of breakfast you look forward to. They’re tender inside with a golden top, bursting with juicy berries and fresh lemon flavor. Whether you need a quick grab-and-go snack or a post-workout bite, these muffins get the job done without tasting “healthy.” They’re easy to make, freeze well, and don’t require any complicated ingredients.

Just simple pantry staples with a protein boost.

Protein Muffins - Blueberry Lemon

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups (180 g) white whole wheat flour or all-purpose flour
• 1/2 cup (45–60 g) vanilla whey protein powder (about 1–1.5 scoops)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (100 g) granulated sugar or coconut sugar
• Zest of 1 large lemon
• 2 large eggs, room temperature
• 3/4 cup (170 g) plain Greek yogurt, 2% or 5%
• 1/3 cup (80 ml) milk of choice (dairy or unsweetened almond)
• 1/4 cup (60 ml) light olive oil or melted coconut oil (slightly cooled)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh blueberries (or frozen, unthawed)
• 1 tablespoon flour (for tossing blueberries, optional)
• Coarse sugar for sprinkling on top (optional)

Method

 

1. Prep your pan: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix dry ingredients: In a large bowl, whisk flour, protein powder, baking powder, baking soda, and salt until well combined.
3. Flavor the sugar: In a separate bowl, use your fingers to rub lemon zest into the sugar until it smells fragrant and looks slightly damp. This releases the oils for better lemon flavor.
4. Combine wet ingredients: Add eggs, Greek yogurt, milk, oil, lemon juice, and vanilla to the lemon sugar. Whisk until smooth with no yogurt lumps.
5. Bring it together: Pour wet ingredients into the dry. Stir gently with a spatula just until no dry streaks remain. Do not overmix.
6. Prep the blueberries: If using fresh berries, toss with 1 tablespoon flour to help prevent sinking. If using frozen, do not thaw or toss—just add them frozen.
7. Fold in berries: Gently fold blueberries into the batter. A few streaks are okay; avoid overmixing.
8. Fill the tin: Divide batter evenly among cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if using.
9. Bake: Bake 16–20 minutes, or until tops are set and lightly golden and a toothpick comes out with a few moist crumbs.
10. 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 steaming.

What Makes This Recipe So Good

• High in protein, low in fuss: A combination of Greek yogurt and whey protein gives you staying power without a long ingredient list.
• Moist and tender: Using yogurt and oil keeps the crumb soft, not rubbery like some protein bakes.
• Balanced sweetness: Fresh lemon brightens the flavor so the muffins taste fresh, not heavy.
• Meal-prep friendly: They store and freeze beautifully, so you can bake once and eat all week.
• Customizable: Swap flours, add seeds, or use different berries with consistent results.

Ingredients

• 1 1/2 cups (180 g) white whole wheat flour or all-purpose flour
• 1/2 cup (45–60 g) vanilla whey protein powder (about 1–1.5 scoops)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (100 g) granulated sugar or coconut sugar
• Zest of 1 large lemon
• 2 large eggs, room temperature
• 3/4 cup (170 g) plain Greek yogurt, 2% or 5%
• 1/3 cup (80 ml) milk of choice (dairy or unsweetened almond)
• 1/4 cup (60 ml) light olive oil or melted coconut oil (slightly cooled)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh blueberries (or frozen, unthawed)
• 1 tablespoon flour (for tossing blueberries, optional)
• Coarse sugar for sprinkling on top (optional)

How to Make It

1. Prep your pan: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix dry ingredients: In a large bowl, whisk flour, protein powder, baking powder, baking soda, and salt until well combined.
3. Flavor the sugar: In a separate bowl, use your fingers to rub lemon zest into the sugar until it smells fragrant and looks slightly damp. This releases the oils for better lemon flavor.
4. Combine wet ingredients: Add eggs, Greek yogurt, milk, oil, lemon juice, and vanilla to the lemon sugar.

   Whisk until smooth with no yogurt lumps.

5. Bring it together: Pour wet ingredients into the dry. Stir gently with a spatula just until no dry streaks remain. Do not overmix.
6. Prep the blueberries: If using fresh berries, toss with 1 tablespoon flour to help prevent sinking.

   If using frozen, do not thaw or toss—just add them frozen.

7. Fold in berries: Gently fold blueberries into the batter. A few streaks are okay; avoid overmixing.
8. Fill the tin: Divide batter evenly among cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if using.
9. Bake: Bake 16–20 minutes, or until tops are set and lightly golden and a toothpick comes out with a few moist crumbs.
10. 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 steaming.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps 5–6 days. Warm in the microwave for 10–15 seconds to soften.
• Freezer: Freeze individually wrapped muffins in a freezer bag for up to 3 months. Thaw overnight in the fridge or microwave from frozen in 20-second bursts until warm.

Health Benefits

• Protein for satiety: Whey protein plus Greek yogurt supports muscle recovery and helps keep you full longer.
• Whole-grain option: Using white whole wheat flour adds fiber without making the muffins dense.
• Antioxidants: Blueberries provide anthocyanins, which support heart and brain health.
• Healthy fats: Olive oil or coconut oil contributes to a tender crumb and can help absorb fat-soluble nutrients.
• Lower sugar than bakery muffins: Just enough sweetness to taste good, without the sugar crash.

Common Mistakes to Avoid

• Overmixing the batter: This can make the muffins tough.

  Stir just until combined.

• Using too much protein powder: More isn’t better. Too much can dry out the muffins and make them spongy.
• Swapping yogurt for milk 1:1: The yogurt adds moisture and structure. Replacing it fully can throw off the texture.
• Overbaking: Protein bakes dry out fast.

  Pull them as soon as a toothpick shows moist crumbs.

• Thawing frozen blueberries: This turns the batter purple and watery. Add them frozen.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free baking flour blend and a gluten-free protein powder. Add an extra tablespoon of milk if the batter seems thick.
• Lemon poppy seed: Add 1 tablespoon poppy seeds and increase lemon zest to 2 lemons.
• Almond twist: Replace vanilla with 1/2 teaspoon almond extract and sprinkle sliced almonds on top.
• Oat flour version: Use 1 cup oat flour + 1/2 cup all-purpose flour to keep the structure.

  Batter will be thicker—bake a minute longer if needed.

• Lower sugar: Reduce sugar to 1/3 cup and add 1–2 tablespoons maple syrup for balance, or use a granular monk fruit blend.
• Dairy-free: Use dairy-free yogurt and plant milk, and choose a plant-based protein powder. Opt for oil instead of butter.
• Extra protein: Stir in 2 tablespoons hemp seeds or add a few chopped nuts for texture.

FAQ

Can I use plant-based protein powder?

Yes, but plant proteins absorb liquid differently. Start with 1/3 cup instead of 1/2 cup, then add an extra splash of milk if the batter seems too thick.

Expect a slightly denser muffin.

Do I have to use Greek yogurt?

Greek yogurt works best for moisture and structure. If you only have regular yogurt, strain it briefly with a paper towel to thicken, or reduce the milk by 2–3 tablespoons.

Why did my muffins turn out dry?

They were likely overbaked or had too much protein powder. Check your oven temperature, pull them when a toothpick shows moist crumbs, and stick to the measured amount of protein.

Can I make these without sugar?

You can use a granulated sweetener like monk fruit or erythritol.

The texture may be slightly different, but the muffins will still rise and set well.

How do I stop blueberries from sinking?

Toss fresh berries with a bit of flour before folding them in. If using frozen berries, add them straight from the freezer and don’t overmix.

Can I bake these as mini muffins?

Absolutely. Reduce the bake time to 10–12 minutes and check early.

They’re great for snacks or kids’ lunchboxes.

Can I use lemon extract?

A small amount can boost flavor, but it’s potent. Use 1/4 teaspoon alongside fresh zest for a clean lemon profile.

Wrapping Up

These Blueberry Lemon Protein Muffins strike the sweet spot between wholesome and satisfying. They’re bright with citrus, studded with juicy berries, and sturdy enough for busy mornings.

Keep a batch on hand for breakfast, a pre-gym bite, or a midday snack that actually keeps you going. Once you try them, they’ll become a repeat bake in your weekly routine.