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MEL'S EASY KITCHEN

Lemon Blueberry Protein Muffins

Lemon and blueberries flavor these protein-powder muffins, with clear measurements and baking directions.
Prep Time 15 minutes
Cook Time 18 minutes
Rest / chill / pressure 13 minutes
Total Time 46 minutes
Servings: 22 muffins
Meal: Breakfast
By: Melanie

Equipment

  • Muffin pan and liners
  • Whisk
  • Kitchen scale
  • Measuring cups and spoons
  • Mixing bowl

Ingredients

  • 340 g gluten-free protein pancake mix, source uses King Arthur
  • 240 g unsweetened applesauce
  • 204 g plain unsweetened plant-based protein yogurt
  • 3 large eggs
  • 1 7/8 cups liquid egg whites approx. (454 g)
  • 60 g unflavored pumpkin seed protein powder
  • 2 1/4 tsp maple syrup (15 g)
  • 2 lemons, zest only
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 180 g fresh blueberries
  • 1/2 tsp salt, optional

Instructions

  • 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 per serving

Calories: 110kcal | Carbohydrates: 13.4g | Protein: 9.5g | Fat: 2.1g | Fiber: 1.2g

Notes

Weigh the batter ingredients. Check the pancake mix, yogurt, and protein powder for your dietary requirements. Brands change the result and nutrition.
Estimated nutrition is for one of 22 equal portions. One muffin is 1/22 of the batch. The estimate uses the dry King Arthur protein mix, plain Greek-style almond yogurt and unflavored pumpkin seed protein.
Storage: 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.
Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them. Includes the batter rest and 5-minute pan cooling; allow longer for fully cooled muffins.