Ever crave those coffee shop muffins, but just wish that they had more to them? That’s where these protein-packed lemon blueberry muffins come into play. They taste almost exactly like a Starbucks blueberry muffin except they come with bonus, nutrient dense goodness. Superfood-Allstar, chia seeds combined with whey protein powder work together to give you both protein and fiber. Zests of lemon, lemon juice, and extra blueberry make the muffins themselves taste like dessert.
I made these pre-pandemic, for an open house I was hosting for another REALTOR in my office. It was a beautiful three bedroom located in Albuquerque’s Westside neighborhood of Andalucia. They were the perfect cure for the daylight savings lack-of-sleep-induced-hangover I, and all the visitors were experiencing. Not hosting an open house? Make these for an everyday grab and go healthy fix or for Sunday brunch.
Ready to try them out for yourself? You won’t be disappointed.
1.5 cups bread flour
2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
4 tablespoons of whey protein powder (or any neutral protein powder)
2 tablespoons chia seed
1 tsp (plus extra) vanilla
1/3 cup avocado oil
1/3 cup milk
Zest (and juice) of one lemon
ALL THE BLUEBERRIES! (okay like 1 cup)
Preheat oven to 350 degrees.
Combine flour with chia seed, protein powder, baking soda, and salt. Set aside for now. In a separate bowl, mix together sugar, avocado oil, and egg until combined. Alternate adding milk and dry ingredients until all combined. Zest lemon into batter and then juice of lemon. Mix and add blueberries (more blueberries if you’re anything like me).
Line muffin tin with liners and scope in your batter until they are at least 3/4 full. Bake at 350 degrees for 18-20 minutes (every oven is different). Cool on a cooling rock and enjoy plain or with a hint of butter.