Ingredients
2 cups all-purpose flour
1 cup plain Greek yogurt
1 cup vanilla or unflavored protein powder
3 large eggs
1/2 cup honey
1/4 cup olive oil
2 teaspoons vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon lemon juice (additional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners
In a large bowl, whisk flour, baking powder, baking soda, and salt
Add Greek yogurt, honey, eggs, and olive oil; mix until smooth
Fold in protein powder and vanilla extract
Stir in lemon zest, combined lemon juices, and half of the blueberries
Gently fold in remaining blueberries
Spoon batter into prepared muffin tin (12 muffins total)
Bake for 20–23 minutes, until golden and a toothpick comes out clean
Cool slightly before removing from tin
Store in an airtight container for up to 3 days
Notes
Freeze unbaked muffins for up to 3 months—bake from frozen as needed
For a gluten-free version, substitute 2 cups of flour with gluten-free flour blend
Do not overmix to maintain tender texture
Add a pinch of cinnamon or orange zest for variations
- Prep Time: 15
- Cook Time: 22
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 9g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg