Need a healthy recipe for a kid-favorite breakfast? These grab-and-go Healthy High Protein Blueberry Lemon Muffins are your new best friend!
Made with whole wheat flour, Greek yogurt, THREE eggs, coconut oil, raw cane sugar and honey, these are the perfect healthy morning treat. Easy to make, quick to bake and perfect to stock your freezer with. Sneak one into your kids’ lunch boxes as an extra surprise!
You know I’m obsessed with healthy muffins.
Vegan Multigrain Carrot Muffins.
Yes, there are more and no, I’m not ashamed about it.
Lately I’ve been noticing that I really can’t do carb-loaded breakfasts anymore. I just slump so badly afterwards.
Carbs with plenty of protein and good fats? No problem. But just a pile of carb-y goodness is simply not working for my body any longer.
So I tinkered with the original recipe until I found a way to add as much protein as possible into these healthy muffins. We love them as a grab and go breakfast just as much as we love them as a quick snack.
My almost 3 year old (how did THAT happen, and do the moods REALLY get even worse?!) always helps me mix the batter, lines the muffin cups and attempts to transfer the batter. She also sneakily eats all the Greek yogurt while I’m measuring out the other ingredients. So there’s that.
A few words about the ingredients in this Healthy High Protein Lemon Blueberry Muffins recipe:
I LOVE Greek yogurt. I mean, love love it.
I don’t eat a ton of dairy products anymore, because my doctor recommended I stay low on that front for now. There’s still a few cow’s milk products I haven’t given up (uhm, hello organic butter and frothy milk in my coffee, not ready to say my farewells ?).
But otherwise, if I’m eating dairy, it’s mostly goat or sheep. So. I use full fat sheep’s milk Greek yogurt in my kitchen, but you can use any kind of Greek yogurt you like for this recipe.
Raw sugar what?
Yep, raw cane sugar. Which you can get here on Amazon.*
If you’re looking for a recipe without any crystallized sugar at all, you should check out the vegan recipes I linked at the beginning of this post.
But here I’m using a small amount of raw cane sugar because with all the Greek yogurt and eggs, it simply didn’t turn out well with just honey as a sweetener.
All the eggs
OK, not ALL the eggs. But 3x as many as I would usually put in this size muffin recipe.
So there are three entire, large eggs instead of one in here, which adds another nice protein boost.
Lower fat, so be careful with muffin liners
I’m using 2 tablespoons melted coconut oil, but you can really use any kind of melted/liquid fat you like.
Since there’s not a lot of fat in these, they tend to stick like crazy to muffin liners. Either oil the pan really well and bake without liners, or simply oil your liners.
If you forget about either (uhm, speaking of experience here ?), you have to let them cool completely (as in, several hours), before the paper peels away easily.
But seriously, have you ever managed to let muffins cool down for several hours without eating one? If yes, you’re definitely the better woman here.
And I’m a crazy muffin lady ?
Watch the Healthy High Protein Lemon Blueberry Muffins recipe video here:
Get the Healthy High Protein Lemon Blueberry Muffins recipe here:
Healthy High Protein Lemon Blueberry Muffins
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup raw cane sugar
- 2 lemons zest only
- 1/4 teaspoon salt
- 2 tablespoons melted coconut oil
- 1/3 cup liquid honey
- 3 large eggs
- 3/4 cup Greek yogurt
- 1 teaspoon vanilla
- 1 cup frozen blueberries
- Heat the oven to 410°F. Line a 12 cavity muffin tin with liners and lightly oil them OR just oil the tin well.
- Whisk together all dry ingredients in a large bowl.
- Whisk together all wet ingredients in a separate bowl.
- Pour the wet ingredients into the dry and stir until just combined, a few lumps are fine. Fold in the blueberries.
- Divide the batter between the muffin cups. Reduce the oven temperature to 400°F and bake the muffins for 5 minutes. Reduce the oven temperature to 360°F and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
- Cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely.
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