Lemon Blueberry Protein Muffins

Tried a couple different recipes, but none were quite what I was craving. So I tweaked one to add the lemon & zest and then swapped in the coconut oil and honey. An easy way to get some extra protein into the kiddos. Taste great and easy to store. I like to freeze and then pop them into their lunches to thaw overnight in the fridge.

Ingredients

• 2/3c white whole wheat flour + 1 tbsp (reserved)
• 2/3 cup protein powder (any flavor will work, but vanilla or another mild flavor is suggested. I use the trader joe's vanilla whey protein for now)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk Greek yogurt (I love vanilla Strauss, but plain will work too)
  
• 1 egg
• 1/2 cup melted coconut oil (you could use applesauce if you're trying for lowfat)
  
• 1/3 cup honey (I love raw unfiltered, but you can also use sugar or sweetener of your choice)
• 1 tsp vanilla (optional)
• 2 Tbsp lemon juice
• Zest of 1 lemon
  
• 1 cup blueberries, fresh (frozen in a pinch, but allow to thaw completely and drain a bit of the liquid off)
  

Instructions

1. Preheat oven to 375°F. Line a muffin tin with liners or use non-stick spray.
2. In a large bowl combine flours, protein powder, baking powder and salt.
3. In a medium sized bowl whisk together yogurt, egg, melted coconut oil, melted honey, lemon juice, lemon zest & vanilla extract.
   
4. Add wet ingredients to the flour mixture and mix until just combined.
5. Place blueberries in a small bowl and coat with reserved 1 tbsp flour.
6. Gently fold blueberries into batter.
7. I like to make half muffins that fit in the kids lunch boxes, so I only fill half way. This will make ~ 12 half muffins. Or you can fill the prepared muffin tin, nearly filling each muffin to the top. This should make ~6 or so regular sized muffins, depending on the size of your muffin tin.
8. Bake muffins at 375°F for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
9. Allow to cool fully and enjoy! Store in an airtight container for up to 1 week or freeze for up to 2 months.