Ingredients:

  • all-purpose flour
  • vanilla protein powder (whey/casein blend)
  • baking powder
  • baking soda
  • sea salt
  • ground cinnamon
  • non-fat plain Greek yogurt
  • liquid egg whites
  • maple syrup
  • unsweetened almond milk
  • vanilla extract
  • fresh or frozen blueberries
  • lemon zest
  • flour (for coating berries)

Instructions:

  1. Preheat your oven to 400°F (205°C) and line a 12-cup muffin tin with silicone liners.
  2. In a large mixing bowl, whisk together the 190g flour, 60g protein powder, baking powder, baking soda, salt, and cinnamon until no clumps remain.
  3. In a separate medium bowl, whisk together the Greek yogurt, liquid egg whites, maple syrup, almond milk, and vanilla extract until smooth.
  4. Gently pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold the mixture together until just combined; do not overmix.
  5. Toss the blueberries in 1 tablespoon of flour to prevent sinking, then gently fold the blueberries and lemon zest into the batter.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 12-15 minutes or until a toothpick inserted comes out clean.