These simple and delicious lemon blueberry muffins are protein-packed and entirely guilt-free.
Preheat oven to 350F.
Line a 12-muffin pan with paper muffin cups or simply grease the muffin tins.
Mix all of the dry ingredients (buckwheat flour, protein powder, baking powder, lemon zest) in a large mixing bowl, stir until well incorporated.
Melt Coconut oil in a small saucepan over low heat. A word of wisdom: Do not overheat as you will burn the other ingredients. Make sure it is warm before mixing with the other liquid ingredients.
Mix all of the wet ingredients (eggs, maple syrup, coconut oil, milk of choice) in a second mixing bowl, whisk until smooth.
Pour the liquid ingredients into the dry ingredients and gently stir until just incorporated.
Fold in the blueberries. Stir delicately.
Pour the muffin batter evenly between the 12 muffin tins.
Transfer to the oven and bake for 18 to 20 minutes, or when a toothpick inserted in the center of a muffin comes out clean. Important: Increase baking time to 20-25 minutes for the plant-based version.
Remove the muffins from the pan and place them on top of a cooling rack to cool down. Cover with a dry cloth.
How to store: Place a large piece of dry cloth or towel in the bottom of a large sealable container. Place the muffins on top of the cloth and gently fold the cloth over the muffins, then seal the container. They can be stored this way for up to 5 days at room temperature.
Serve warm with a tall glass of your favorite milk, enjoy!
* Use organic an organic lemon if possible.
Nutrition information calculated using the whey version.