Lemon-Blueberry Protein Muffins

Ingredients and Weight:

• 1 cup (120g) whole wheat flour
• 1/2 cup (60g) rolled oats
• 1 scoop (25g) vanilla protein powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) unsweetened almond milk
• 1/4 cup (60ml) pure maple syrup
• 1 large egg
• 1 tablespoon lemon zest
• 1/2 cup (120g) fresh blueberries

Preparation Time:

10 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, protein powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, maple syrup, egg, lemon zest, and blueberries.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing.
5. Fill the prepared muffin liners about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

• Calories: 210
• Protein: 12g
• Carbohydrates: 30g
• Fat: 7g
• Fiber: 4g

Dish Characteristics:

• Fluffy and moist
• Zesty lemon flavor with sweet blueberries
• Packed with protein and fiber
• Easy to make and perfect for a quick breakfast or snack

User Comments:

• "These muffins are delicious! They have the perfect balance of lemon and blueberry. I love that they're so easy to make and packed with protein." - Sarah M.
• "I've been looking for a protein-rich muffin recipe that doesn't taste like cardboard. These muffins definitely fit the bill. They're so moist and flavorful." - John D.
• "I'm not usually a fan of lemon muffins, but these were surprisingly good. The blueberries add a nice sweetness and the lemon zest gives them a bright flavor." - Emily S.

Special Precautions and Tips:

• If you don't have almond milk, you can use any other type of milk.
• If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
• To make the muffins gluten-free, use gluten-free flour and oats.
• To make the muffins vegan, use a plant-based protein powder and unsweetened plant-based milk.