Lemon Blueberry Protein Muffins

Soft, bright lemon blueberry muffins made with simple, real ingredients and about 5 grams of protein in each one. 

Ingredients:

• 1 3/4 cup all-purpose flour

• 3/4 cup Redmond Roots Protein Powder, Vanilla

• 3 tsp. baking powder

• 1/2 tsp. baking soda

• 3/4 tsp. Real Salt, Fine

• 3/4 cup Greek yogurt

• 3/4 cup coconut oil or butter, melted

• 1/2 cup + 1 Tbsp. maple syrup

• 2 eggs

• 1/2 cup milk

• 1 tsp. vanilla extract

• 2 cups blueberries

• Zest and juice of 1 lemon
  
  

Oat Topping:

• 6 Tbsp. flour

• 6 Tbsp. old-fashioned oats

• 6 Tbsp. coconut sugar

• 1/4 tsp. cinnamon

• 1/4 tsp. Real Salt

• 3 Tbsp. butter, melted
  
  

Instructions:

1. Preheat oven to 425°F. Line muffin tins with liners.

2. In a large bowl, combine flour, protein powder, baking powder, baking soda, and salt. Stir until well mixed.

3. In a separate bowl, whisk together Greek yogurt, melted coconut oil or butter, maple syrup, eggs, milk, vanilla extract, lemon zest, and lemon juice.

4. Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.

5. Gently fold in blueberries.

6. In a small bowl, mix all oat topping ingredients until crumbly.

7. Fill each muffin liner about 3/4 full with batter.

8. Top each muffin with about 1 Tbsp. oat topping.

9. Bake at 425°F for 5-7 minutes, then reduce the heat to 350°F and bake for another 15-18 minutes, or until a toothpick comes out clean.

10. Let muffins cool slightly before serving.