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Lemon blueberry protein muffins on a white plate.

Lemon Blueberry Buckwheat Protein Muffins

These simple and delicious lemon blueberry muffins are protein-packed and entirely guilt-free.

Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 163 kcal

Ingredients

WHEY VERSION

  • 1 1/2 cup buckwheat flour
  • 1 cup vanilla whey protein powder
  • 1 tbsp baking powder
  • 2 tsp lemon zest freshly grated*
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil melted
  • 3/4 cup milk of choice unsweetened & unflavored
  • 1 cup blueberries fresh or frozen

VEGAN VERSION

  • 1 1/2 cup buckwheat flour
  • 1/4 cup plant-based vanilla protein powder I used the VEGA brand
  • 1 tbsp baking powder
  • 2 tsp lemon zest freshly grated*
  • 1/2 cup mashed banana about 2 small bananas
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil melted
  • 1 1/4 cup milk of choice unsweetened & unflavored
  • 1 cup blueberries fresh or frozen

Instructions

  1. Preheat oven to 350F.

  2. Line a 12-muffin pan with paper muffin cups or simply grease the muffin tins.

  3. Mix all of the dry ingredients (buckwheat flour, protein powder, baking powder, lemon zest) in a large mixing bowl, stir until well incorporated.

  4. 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.

  5. Mix all of the wet ingredients (eggs, maple syrup, coconut oil, milk of choice) in a second mixing bowl, whisk until smooth.

  6. Pour the liquid ingredients into the dry ingredients and gently stir until just incorporated. 

  7. Fold in the blueberries. Stir delicately.

  8. Pour the muffin batter evenly between the 12 muffin tins.

  9. 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.

  10. Remove the muffins from the pan and place them on top of a cooling rack to cool down. Cover with a dry cloth.

  11. 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.

  12. Serve warm with a tall glass of your favorite milk, enjoy!

Recipe Notes

* Use organic an organic lemon if possible.

Nutrition information calculated using the whey version.

Nutrition Facts
Lemon Blueberry Buckwheat Protein Muffins
Amount Per Serving
Calories 163 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 29mg10%
Sodium 62mg3%
Potassium 320mg9%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
Vitamin A 265IU5%
Vitamin C 4.2mg5%
Calcium 123mg12%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.