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
Why You'll Want This Again
Cooking Tips
- Gently fold in the blueberries to avoid breaking them and turning the batter purple.
- Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Directions
Heat your oven to 400°F (200°C) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners. In a medium bowl, whisk together the yogurt, melted butter, egg, egg white, lemon zest, and lemon juice until everything is well combined. In a larger bowl, mix the flour, protein powder, sugar, baking soda, and salt. Pour the wet ingredients into the dry and stir until it comes together—it’ll be pretty thick at this point. Then, slowly add the almond milk, stirring until the batter is smooth. Fold in the fresh blueberries gently so they don’t break up too much. Spoon the batter evenly into your muffin tin and bake for about 25 to 30 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean. Let them cool a bit before digging in!
