Try out our High Protein Lemon Blueberry Muffins!
Our Lemon Blueberry Muffins have a balance of high fibre ingredients including whole wheat flour, oats, hemp protein, and blueberries. Combined with the added protein from hemp protein and greek yogurt, they’ll keep you feeling satisfied for much longer.
High protein muffins can be a great item to keep on hand in the freezer for any time you need a quick snack or breakfast pairing– if they last long enough to make it into the freezer!
High Protein Lemon and Blueberry Muffins Recipe
Yield: 12 muffins
Ingredients:
1 cup whole wheat flour
½ cup rolled oats
¼ cup hemp protein powder
1 ½ tsp baking powder
1 tsp baking soda
¼ tsp salt
⅓ cup canola oil
½ cup white sugar
2 large eggs
½ cup vanilla greek yogurt
1 tbsp vanilla extract
¼ cup milk
3 tbsp lemon juice, freshly squeezed
2 tbsp lemon zest
1 ½ cup blueberries
Preheat your oven to 375°F. Grease a 12 muffin tin or line with cupcake liners.
Mix together your whole wheat flour, rolled oats, hemp protein powder, baking powder, baking soda, and salt in a mixing bowl.
In a separate large mixing bowl, add the canola oil, white sugar, eggs, greek yogurt, vanilla extract, milk, and lemon juice. Combine the ingredients and use a hand mixer to beat the ingredients on medium speed until combined and creamy.
Gradually mix in the dry ingredients into the wet ingredients and stir until just combined.
Gently fold in the lemon zest and blueberries.
Spoon your mixture evenly into the prepared muffin tin and bake for 22-24 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool before transferring to a wire rack to cool completely.