Lemon Blueberry Protein Muffins
Lemon and blueberries flavor these protein-powder muffins, with clear measurements and baking directions.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Lemons, lemon juice and gluten-free protein pancake mix form the base of this muffin.
- Ready to portion. Baking in muffin wells gives individual pieces that are easy to serve from the batch.
- A defined yield. The card makes 22 muffins. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Muffin pan and liners
- Whisk
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially gluten-free protein pancake mix and applesauce.
- Flour or baking mix. This recipe specifies gluten-free protein pancake mix. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Protein ingredient. Use the stated unflavored pumpkin seed protein powder. Changing the type or brand can change both texture and nutrition.
- Optional additions. The card marks salt as optional. Account for additions separately when tracking a portion.
Lemon Blueberry Protein Muffins
Ingredients
Method
- Heat the oven to 375°F. Prepare 22 muffin cups with liners and lightly grease them.
- Whisk the applesauce, yogurt, eggs, egg whites, maple syrup, lemon zest, lemon juice, and vanilla until evenly blended.
- Mix in the pancake mix, protein powder, and optional salt just until combined. Rest for 5–8 minutes, then gently fold in the berries.
- Divide evenly among the 22 cups. Bake for about 15–18 minutes, until the tops spring back and a tester shows no wet batter.
- Cool in the pan for 5 minutes, then transfer to a rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Let the muffins cool as directed before removing them from the pan. Serve the number of muffins that matches the card’s serving yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for gluten-free protein pancake mix. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
What are the calories and macros per serving?
One serving provides an estimated 110 calories, 9.5 g protein, 13.4 g total carbohydrate, 2.1 g fat and 1.2 g fiber. One serving is 1/22 of the finished recipe.
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Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
