Blueberry Lemon Protein Muffins

$- 1 cup rolled oats - 1 cup almond flour - 1/2 cup vanilla protein powder - 1/4 cup honey or maple syrup - 1/2 cup unsweetened applesauce - 2 large eggs - 1/4 cup unsweetened almond milk (or any milk of choice) - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (or frozen, if unavailable) In this recipe, I use rolled oats for a hearty base and almond flour for a nutty flavor. The vanilla protein powder adds richness and boosts protein. You can swap honey with maple syrup for a vegan option. Unsweetened applesauce keeps the muffins moist and adds natural sweetness. For a dairy-free choice, use unsweetened almond milk or any milk of your liking. The lemon zest and juice brighten the flavor. Baking powder and baking soda help the muffins rise. Salt balances the flavors while blueberries give a sweet burst in every bite. If you have dietary needs, try using gluten-free flour instead of almond flour. Enjoy these muffins as a quick snack or a nutritious breakfast! {{ingredient_image_1}} 1. Preheat the oven and prepare the muffin tin. Start by setting your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. This step helps the muffins come out easily. 2. Mixing dry ingredients. In a large bowl, combine 1 cup of rolled oats, 1 cup of almond flour, 1/2 cup of vanilla protein powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Stir these together well. This mix is the base for your muffins. 3. Combining wet ingredients. In another bowl, whisk together 1/4 cup of honey (or maple syrup), 1/2 cup of unsweetened applesauce, 2 large eggs, 1/4 cup of unsweetened almond milk, the zest of 1 lemon, and 2 tablespoons of lemon juice. Make sure this mixture is smooth. These wet ingredients add moisture and flavor. 4. Folding in blueberries. Pour the wet mix into the bowl with the dry ingredients. Stir until just combined; avoid over-mixing. Then, gently fold in 1 cup of fresh blueberries. This keeps the muffins light and fluffy while evenly spreading the blueberries. 5. Baking instructions. Scoop the batter into your prepared muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes. Check with a toothpick; it should come out clean. Watch closely to prevent overbaking. These steps make it easy to create delicious Blueberry Lemon Protein Muffins. Enjoy the process and the tasty outcome! - Avoiding over-mixing for fluffiness: When you mix the batter, do it gently. Stir until the dry and wet ingredients just blend. Over-mixing makes muffins dense. You want them light and fluffy. - How to choose the right blueberries: Pick firm, plump blueberries. They should be deep blue with a light dusting. If you buy frozen, check for the absence of ice crystals. This shows they are fresh. - Tips for adjusting sweetness: You can change the sweetness based on your taste. Use less honey or maple syrup if you want a less sweet muffin. Applesauce adds moisture without extra sugar. Pro Tips Use Fresh Ingredients: For the best flavor and nutrition, opt for fresh blueberries and organic lemons when making your muffins. Mix with Care: Be gentle when mixing the wet and dry ingredients together to prevent the muffins from becoming dense. Mix until just combined. Check for Doneness: Use a toothpick to test the muffins; they should be golden brown and spring back when lightly pressed. Store Properly: Keep cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. {{image_2}} You can easily change these muffins to fit your needs. Here are some fun ideas: - Gluten-free option using different flours: If you need a gluten-free muffin, swap almond flour for oat flour or coconut flour. Both options work well, and they still taste great. Just remember, coconut flour absorbs more liquid, so add a bit more almond milk. - Vegan version substituting eggs and milk: To make these muffins vegan, use flax eggs instead of real eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes until it thickens. For the milk, use almond milk or any plant-based milk you like. - Adding nuts or seeds for texture: Want a crunchy bite? Toss in some chopped walnuts or chia seeds. They add protein and healthy fats, making these muffins even better. You can mix in about half a cup of your favorite nuts or seeds for extra flavor and texture. Feel free to get creative! These muffins are a great base for many tasty variations. To keep your blueberry lemon protein muffins fresh, use an airtight container. This helps prevent them from drying out. You can stack the muffins, but make sure to separate layers with parchment paper. This way, they won’t stick together. If you want to store them for a longer time, freezing is a great option. Wrap each muffin tightly in plastic wrap or foil. Then place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy one, simply thaw it in the fridge overnight or at room temperature for a few hours. Reheating muffins is easy. You can pop them in the microwave for about 15-20 seconds. This will warm them up nicely. If you prefer a crispier muffin, use the oven. Preheat the oven to 350°F (175°C) and heat for about 5-10 minutes. Enjoy your muffins warm for the best taste! Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. They work well in this recipe. Just remember to fold them in gently. This helps keep the batter from turning blue. If you use frozen blueberries, do not thaw them beforehand. How do I make these muffins lower in sugar? To reduce sugar, use less honey or maple syrup. You can also try using a sugar substitute. Another option is to add more unsweetened applesauce. This keeps the muffins moist without extra sugar. What is the best way to make protein muffins fluffier? To make your muffins fluffier, avoid over-mixing the batter. Mix until just combined. Adding an extra egg can also help create a lighter texture. Make sure to use fresh baking powder, too, for optimal rise. This article covered everything you need to know to make delicious blueberry lemon protein muffins. We discussed the necessary ingredients, including helpful substitutions. I shared step-by-step instructions that make baking easy. You learned best practices to keep your muffins fluffy and tasty. We also explored fun variations and storage tips to keep them fresh. Remember, these muffins are a great snack or breakfast option. Enjoy creating your own perfect batch!$

Blueberry Lemon Protein Muffins

Delicious and healthy muffins packed with protein and bursting with blueberry and lemon flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Snack

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup rolled oats
1 cup almond flour
0.5 cup vanilla protein powder
0.25 cup honey or maple syrup
0.5 cup unsweetened applesauce
2 large eggs
0.25 cup unsweetened almond milk
1 unit zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup fresh blueberries

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the rolled oats, almond flour, protein powder, baking powder, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In another bowl, whisk together the honey (or maple syrup), applesauce, eggs, almond milk, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Avoid over-mixing to keep the muffins light and fluffy.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
Once done, remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Arrange the muffins on a beautiful platter and garnish with a sprig of mint and a sprinkle of lemon zest on top for a visually appealing touch.

Keyword blueberry, healthy, lemon, muffins, protein