Protein-Packed Lemon-Blueberry Muffins

Ingredients

• 1 ⅓ cups nonfat vanilla Greek yogurt
• 3 tablespoons unsalted butter, softened
• 1 large egg
• 1 large egg white
• 1 medium lemon, zested and juiced
• ¾ cup whole wheat flour
• ¾ cup pea protein powder
• ¼ cup white sugar
• 2 teaspoons baking soda
• ¼ teaspoon salt
• 6 tablespoons unsweetened vanilla-flavored almond milk
• 1 cup fresh blueberries

Directions

Lightly heat your oven to 400°F (200°C) and get a 12-cup muffin tin ready by either greasing it or lining it with paper liners. In a medium bowl, combine the yogurt, melted butter, egg, egg white, lemon zest, and lemon juice, mixing them until smooth. In a larger bowl, whisk together the flour, protein powder, sugar, baking soda, and salt. Pour the wet ingredients into the dry and stir everything until it comes together into a thick batter. Then, slowly add the almond milk, stirring until the batter is smooth. Gently fold in the fresh blueberries so they don’t break apart. Spoon the batter evenly into your muffin cups and pop them in the oven. Bake for about 25 to 30 minutes, or until the muffins turn golden on top and a toothpick inserted in the center comes out clean. Let them cool a bit before digging in!