Blueberry Lemon Protein Muffins

I totally made this recipe up!

Beside the lemon kick I’ve been on lately I’ve also been in a serious relationship with blueberries. If you read Monday’s post then you know… I’ve been putting blueberries in everything.

A few weeks ago I really wanted to make blueberry muffins, but I wanted them to be packed with protein and nutrients that would truly be a well rounded snack. There is nothing more I love than an afternoon muffin around 3:00 with a cup of (decaf!) coffee, so I set off to make something that we could feel really good about eating, but that would also taste like CAKE. And honestly, I’m impressed with myself. These are fantastic!

So if you too are looking for a sweet treat that will hit all the cravings and actually fill you up, this is the recipe for you!


Lemon Blueberry Protein Muffins (Grain Free / Dairy Free)
Ingredients:
  • 1/2 C Coconut Oil
  • 3 Eggs
  • 1/2 C Coconut Sugar
  • 1/4 C Olive Oil
  • 1 tsp. Vanilla Extract
  • 1/4 C Maple Syrup
  • 2 Tbs. Chia Seeds
  • Zest of 1 Lemon
  • 1 Tbs. Lemon Juice
  • 2 Scoops of Vanilla Protein Powder (we use this!)
  • 1 1/4 C Almond Flour
  • 3/4 C Coconut Flour
  • 2 1/2 Tsp of Baking Powder
  • 1 C Almond Milk (add more by if it feels too thick!)
  • 2 C Fresh Blueberries
Instructions:

Preheat oven to 425F and prep muffin tin with coconut oil.

Cream together coconut oil, eggs, and coconut sugar. Then mix in olive oil, vanilla extract, maple syrup, chia seeds, lemon zest, and lemon juice. Once that is mixed start adding in the dry ingredients – protein powder, almond flour, coconut flour, and baking powder. The mixture should be pretty thick at this point. Now add your almond milk and fold in the blueberries.

Scoop into muffin tins and sprinkle a bit of coconut sugar on top.

Pop into the oven for 20 minutes and let fully cool before removing from tin!


A Few Quick Notes:

These muffins aren’t “regular” muffins, so I would recommend keeping them in the fridge! I actually just put half the batch in the freezer as soon as they cool and the other half in a glass sealed container in the fridge.

They are a bit crumbly/moist, but that’s the charm! I like them cold, but Ryan likes them heated. Personally I think they crumble more when they are heated… but you do you!

Feel free to add more sweet if you need it! I’m not a super sweet kind of gal, so if you feel like these are lacking in that department… by all means… add more coconut sugar! ha!

And lastly remember that I totally just made this up, so if you want to put your own twist on it, GO FOR IT. I’m sure this would be amazing with all of the traditional ingredients like white flour, milk, etc. So consider this your opportunity to open your own test kitchen too! 😉

Happy Baking, friends!

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