Chia Lemon Blueberry Protein Muffins

Is there anything better to wake up to than freshly baked muffins? They’re so soft and fluffy, and batch makes the whole house smell like a bakery. While muffins often get a bad reputation for their high carb and fat count, this recipe solves that problem. Plus, it has the added bonus of protein. With the superfoods chia and blueberry mixed in, the protein count goes way up. Replacing regular flour with whole wheat flour, using coconut oil instead of butter, and having no added sugar makes this recipe extra healthy and delicious, plus the greek yogurt gives it a great soft texture. So wake up to a breakfast with no guilt but tons of flavor!

Chia Lemon Blueberry Protein Muffins



Prep time: 10 min

bake time: 25 min

total time: 35 min



  • 1/4 vanilla whey protein powder
  • 3/4 cup whole wheat flour
  • 3/4 tsp baking powder
  • 3/4 teaspoon baking soda
  • 2 tbsp chia seeds
  • 1 tbsp lemon zest
  • 1 tbsp coconut oil (melted)
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup non fat plain greet yogurt
  • 1/4 cup agave
  • 3 tbsp lemon juice
  • 1/2 cup unsweetened vanilla almond milk
  • 1 cup blueberries (preferably fresh, if frozen add a tablespoon more of flour and protein powder to compensate for liquid)


  1. Preheat oven to 350º
  2. Mix together flour, protein powder, baking powder, baking soda, chia seeds, and lemon zest in a medium bowl


3. In a separate bowl mix egg, vanilla, coconut oil, greek yogurt, milk, agave and lemon juice until well blended


4. Slowly stir dry ingredients into wet mixture until there are no lumps, let mixture set 10 minutes


5. Fold in the cup of blueberries gently to prevent breakage

6. Fill cup cake or muffin tin with the dough mixture (will fill about ten)


7. Bake for 25 minutes or until the center is fully cooked (use toothpick to check)

8. Remove and let cool for ten minutes before removing from tin to let muffin firm up




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