Blueberry Lemon Muffins with Greek Yogurt

By Samara Foisy, Registered Dietitian
Servings: 12 | Prep Time: 20 minutes  + 15 minutes batter rest time + 20 minutes cook time

Soft, lemony and full of juicy blueberries, these muffins taste like a bakery treat but are built to keep you going. Almond and oat flours keep the crumb tender, while Greek yogurt adds moisture and a subtle tang. Bake a batch on the weekend and your weekday breakfasts are handled.

Why You'll Love It 

13 g Protein & 3 g Fibre per Muffin | Juicy Blueberries in Every Bite

Ingredients 

  • 1 1/2 cups (168 g) almond flour 
  • 1 cup (90 g) oat flour
  • 3/4 cup (75 g) vanilla whey protein isolate 
  • 1/3 cup (35 g) ground flaxseed 
  • 2 tsp (8 g) baking powder 
  • 1/4 tsp (1.5 g) baking soda 
  • 1/4 tsp (1.5 g) salt 
  • 3 large eggs, room temperature 
  • 3/4 cup (180 g) plain 2% Greek yogurt 
  • 1/3 cup (80 mL) pure maple syrup 
  • 3 tbsp (45 mL) 1% milk 
  • 1/4 cup (60 mL) avocado oil 
  • 2 tsp (10 mL) vanilla extract 
  • 1 tbsp (6 g) lemon zest (about 1 lemon) 
  • 1 1/2 cups (225 g) fresh or frozen blueberries (do not thaw), divided 
  • 1 tsp (4 g) turbinado or coarse sugar (optional) 

Directions

  1. Preheat oven to 220°C (425°F). Line a 12-cup muffin pan with paper liners and lightly coat liners with cooking spray. 
  2. Whisk almond flour, oat flour, protein powder, flaxseed, baking powder, baking soda, and salt in a large bowl until well combined with no clumps. 
  3. Whisk eggs, yogurt, maple syrup, milk, oil, vanilla, and lemon zest in a medium bowl until smooth. 
  4. Stir wet ingredients into dry ingredients with a spatula just until no dry streaks remain. Batter will be very thick. Let rest 15 minutes so the flax, oats, and protein powder absorb the moisture. A thick batter is what gives tall, domed tops. 
  5. Fold in 1 1/4 cups of the blueberries gently. Set aside the remaining 1/4 cup blueberries. 
  6. Divide batter among muffin cups (about 90 g each), filling each to the brim. Press the reserved blueberries onto the tops and sprinkle with sugar, if using. 
  7. Bake for 5 minutes. Without opening the oven door, reduce the temperature to 175°C (350°F) and bake 15 minutes more, until tops are domed and golden, spring back when lightly pressed, and a toothpick inserted into the centre comes out clean (a little berry juice is fine). If tops brown too quickly, cover loosely with foil. 
  8. Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature. 
  9. Store in the refrigerator in an airtight container for up to 5 days, or in the freezer, individually wrapped, in a freezer bag for up to 3 months. 

Quick Tips

  • Make it a 20 g-30 g protein breakfast. One muffin plus 3/4 cup (175 g) plain Greek yogurt with a handful of berries brings breakfast to about 30 grams of protein. A glass of milk (1 cup / 250 mL) get you to about 21 grams. 
  • Bake from frozen. Frozen blueberries go in straight from the freezer. Toss them with 1 tsp oat flour first so they stay suspended and don't streak the batter. 
  • Want a crumb topping? Mix 1/4 cup (25 g) almond flour, 1/3 cup (35 g) chopped sliced almonds, 1 tbsp + 1 tsp (15 g) brown sugar, 1/2 tsp cinnamon (1 g), and 1 tbsp (14 g) cold butter together until clumpy. Use in place of the turbinado sugar, reduce the maple syrup in the recipe to 1/4 cup (60 mL), and add 1 tbsp (15 mL) more milk, It adds about 40 calories per muffin. 

Nutrition Information

*Nutrition information is estimated per 1 muffin (88 g), using Canadian Nutrient File data and generic ingredient nutrition values. Values are approximate and will vary with ingredient brands, substitutions, baking moisture loss and muffin size. Any spreads or accompaniments are not included.

Samara is a Registered Dietitian and innovation leader who has spent her career turning food and nutrition science into products people love. As co-founder of Rosemore, she brings that expertise to evidence-based guidance, nourishing recipes and practical ways to support muscle, bone and proactive aging, helping women stay strong and keep doing more of what they love.

*Information is educational content only, not individualized advice; check with your healthcare provider.