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Protein Lemon Blueberry Superhero Muffins

Protein Lemon Blueberry Superhero Muffins

Protein Lemon Blueberry Superhero Muffins

I’ve been impressed with how delicious these Protein Lemon Blueberry Superhero Muffins turned out. I was worried that adding Greek yogurt would make them too tart (since there is real lemon in the Mix), but the flavors are perfectly balanced. They’re lightly sweet, bright, and bursting with juicy blueberries. 

These hearty muffins taste like they came straight from your favorite bakery (but without any added sugar) and have 10 grams of protein per muffin (perfect for rushing out the door with breakfast in hand). I’ll be making them on repeat for mountain adventures, road trips, busy mornings, and afternoon snacks. They also make a great post-workout recovery breakfast, especially paired with scrambled eggs or this smoothie for even more protein. 

For pre-run fuel (I eat about 15 minutes before I race out the door), I still prefer the recipe on the back of the Superhero pouch since it’s a little lighter and super easy to digest. But for post-workout recovery, hiking, travel, or anytime you need a satisfying, protein-packed snack, this variation is hard to beat.

Instead of reaching for another packaged protein bar, you can enjoy a freshly baked muffin made with simple, wholesome ingredients.

Protein Lemon Blueberry Superhero Muffins

Yield: 12 hearty Superhero Muffins

Ingredients

  • 1 pouch Lemon Blueberry Superhero Muffin Mix
  • 4 eggs
  • 1 cup plain Greek yogurt (full-fat preferred)
  • ¼ cup water
  • 4 tablespoons salted butter or coconut oil, melted (microwave for 30 seconds
  • 1 cup fresh or frozen blueberries (I keep Kirkland Organic Blueberries stashed in my freezer at all times)
  • Optional: 1/4 cup unflavored protein powder

Instructions

  1. Preheat oven to 350°F. Line muffin pan with 12 large, non-stick muffin cups.

  2. In a large bowl, whisk wet ingredients (eggs, yogurt, water, butter) then stir in 1
    pouch Lemon Blueberry Superhero Muffin Mix plus the blueberries. Let batter rest for 5 minutes (don’t stir again).

  3. Spoon mixture evenly into 12 muffin cups, filling each one to the brim.

  4. Bake for 30 minutes. Transfer to a cooling rack then enjoy!

  5. Store leftover muffins in the fridge or freezer. Reheat in the microwave for 30
    seconds or pop in the toaster oven or oven for 10 minutes at 300°F.