Our healthy Lemon Blueberry Muffins are going to be your new favourite muffin. They taste so fresh and delicious you’re going to have a hard time eating just one. They freeze great which make them an easy weekday breakfast.
Made with Complete Truth Protein to pack in a ton of nutrients and no sugar, dairy or soy makes them the perfect snack.
Try our Lemon Blueberry Muffins today. They won’t disappoint.
Ingredients for Lemon Blueberry Muffins
2 cups Complete Truth Protein
1/4 cup Stevia or 1/2 cup honey
1 1/2 tsp baking powder
½ tsp. Baking soda
1/4 tsp Himalayan salt
1/4 cup Coconut oil (measured solid, then melted)
1/2 cup Unsweetened almond milk
1 large Egg
1 tsp vanilla extract
1/2 cup blueberries
Directions to make Lemon Blueberry Muffins
Preheat the oven to 350 degrees F and line a muffin pan with 12 parchment paper muffin liners.
In a large bowl, stir together the CTP, stevia, baking powder, baking soda and Himalayan salt. Using a cheese grater, grate the rind off the lemon and place in the bowl. Combine well.
In a separate bowl, mix together the melted coconut oil, almond milk, eggs, and vanilla extract. Squeeze lemon juice into the bowl and whisk all wet ingredients together.
Fold in the blueberries to the dry mixture.
Pour the wet mixture into the dry mixture and stir until combined.
Distribute the batter evenly among the muffin cups. Bake for about 12-15 minutes, until the top is golden and an inserted toothpick comes out clean.
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