Directions
- 1Preheat your oven to 350°F.
- 2Line a six-cup muffin tin with silicone liners.
- 3In a large bowl, combine your sugar of choice and lemon zest. If using liquid sugar, add maple syrup or honey and lemon zest and mix well to release oils.
- 4Add eggs, melted butter (browned for extra flavor), Greek yogurt, and vanilla. Mix everything until well incorporated.
- 5Add vanilla protein powder (or unflavored protein powder and an extra teaspoon of vanilla extract) and mix well.
- 6Add almond flour and baking powder, and mix everything until well incorporated and smooth.
- 7Add half a tablespoon of almond flour to the blueberries and mix it through to prevent sinking.
- 8Gently fold the blueberries into the batter; do not overmix.
- 9Spoon the batter into the prepared muffin cups, filling them almost full.
- 10Top each muffin with three or four extra blueberries and push them in slightly.
- 11Bake until a toothpick inserted in one of the muffins comes out clean, approximately 17 to 19 minutes.
- 12Cool the muffins for 5 minutes in the pan on a wire rack and then for 10 more minutes directly on the rack before serving.
Ingredients
- 2 large eggs
- 0.5 cup Greek yogurt plain, whole milk
- 0.25 cup unsalted butter, melted and slightly cooled (or coconut oil)
- 0.33 cup cane sugar or sweetener
- 1 teaspoon stevia glycerite
- 1 teaspoon pure vanilla extract
- Zest half a large lemon or one small lemon
- 0.5 cup almond flour blanched, finely ground
- 2 scoops vanilla protein powder
- 1 teaspoon baking powder (gluten-free if needed)
- 0.5 cup blueberries, plus a few extra for the top
- 0.5 tablespoon almond flour
Equipment
oven6-cup muffin tinsilicone linerslarge bowlwhiskwire rack
Tips
- Use a vanilla protein powder that you love the flavor of, as it will impact the overall muffin flavor.
- Browning the butter adds extra flavor.
- Adding almond flour to blueberries prevents them from sinking.
- Don't overmix the batter once blueberries are added.
- You can't overdevelop gluten when using almond flour.
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