High-Protein Lemon Blueberry Muffins
Bright, bakery-style lemon blueberry muffins with 8g of protein each — whole grains, yogurt and applesauce instead of oil keep them light and moist.
8g protein / serving
207 kcal / serving
37 min
Serves 12
Recipe from YouTube by The Cajun Bakes
Ingredients
- Whole-wheat flour1¼ cups
- Grated lemon zest1½ tsp
- Fresh lemon juice2 tbsp
- Vanilla extract1 tsp
- Granulated sugar8 tbsp
- Blueberries2 cups
- All-purpose flour1¼ cups
- Baking powder1 tbsp
- Baking soda1 tsp
- Salt½ tsp
- Unsweetened applesauce1 cup
- Whole-milk plain yogurt1 cup
- Eggs2 large
- Whole milk¼ cup
Method
1. Preheat the oven to 350°F and line a 12-cup muffin tin.
2. Whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt.
3. In another bowl, whisk the applesauce, yogurt, eggs, milk, lemon zest, lemon juice, vanilla and 7 tablespoons of the sugar.
4. Fold the wet mixture into the dry until just combined — lumps are okay.
5. Gently fold in the blueberries.
6. Divide between the muffin cups and sprinkle with the remaining tablespoon of sugar.
7. Bake for 20–22 minutes, until a toothpick comes out clean. Cool on a wire rack.