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Lemon Blueberry Protein Muffins

Lemon blueberry protein muffins are a quick and easy approach to increased protein consumption. For this recipe, I opted to use a plant-based protein vs. using whey protein. All of the other ingredients exclude dairy, so using plant-based protein helped to keep the entire recipe dairy free.

I’ve made blueberry protein muffins in the past. They were ok, but not great. Adding lemon extract to the recipe gave it a lot of zest! These muffins are incredible. They are very easy for meal prep use. I packed a couple in a Ziplock bag and stored them in my refrigerator for the week. Each morning I would grab a bag and go.

lemon blueberry protein muffins
Dairy Free Lemon Blueberry Protein Muffins
Dairy Free Lemon Blueberry Protein Muffins
Dairy Free Lemon Blueberry Protein Muffins
Dairy Free Lemon Blueberry Protein Muffins
Dairy Free Lemon Blueberry Protein Muffins
Dairy Free Lemon Blueberry Protein Muffins
Dairy Free Lemon Blueberry Protein Muffins
Dairy Free Lemon Blueberry Protein Muffins
cooked blueberry lemon protein muffins in a muffin tin
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4.60 from 10 votes

Lemon Blueberry Protein Muffins

Lemon Blueberry Protein Muffins that are moist, filled with fresh blueberries, and protein. Makes the perfect breakfast or snack.
Save this recipe here.
Course Breakfast, Snack
Cuisine American
Keyword blueberry protein muffins, lemon blueberry protein muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 260kcal



  • Preheat oven to 375 degrees.
  • Combine all of the dry ingredients (protein powder, baking powder, salt, almond flour, coconut flour, and Stevia) in a medium bowl. Mix well.
  • Combine the eggs, coconut oil and lemon extract in a small bowl. Wisk well.
  • Add the egg mixture to the flour mixture and mix thoroughly.
  • Slowly add in the blueberries, reserving a few blueberries to top each muffin.
  • Spray a muffin pan with cooking spray.
  • Fill each muffin cup ¾ full and top with 1-2 blueberries in each.
  • Bake muffins for 15-17 minutes or until golden brown.
  • Allow the muffins to cook for 5-10 minutes before removing.
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Nutrition (displayed with net carbs)

Serving: 1muffin | Calories: 260kcal | Carbohydrates: 4g | Protein: 12g | Fat: 10g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating


Sunday 27th of March 2022

I had high hopes but these weren’t winners, had a chemically taste not sure if it was from the lemon extract (McCormick brand) or all the stevia. I wish I had read the comments first and tried real lemon and hone instead. I would try again but it was also pretty grainy.


Sunday 27th of March 2022

Thanks for sharing.


Tuesday 9th of February 2021

The texture of these turned out really strange. And the lemon extract made mine taste chemical like - maybe it's just my brand of extract. Also, might be helpful to put a scoop size for the protein powder since adding more or less powder can definitely affect texture. Overall, I wouldn't recommend this recipe.


Sunday 14th of February 2021

Thanks for sharing.


Sunday 17th of January 2021

Made these muffins over the weekend. They are easy to make and taste good. They hit the spot and satisfied my sweet tooth.


Thursday 21st of January 2021

Wonderful! Glad you enjoyed them.


Thursday 10th of October 2019

Did the protein powder you used only have 12 grams of protein in it? Or is it 12g/serving?


Monday 14th of October 2019

12 grams per muffin.


Sunday 23rd of June 2019

Is there another flour I could use instead of Almond? We have a peanut tree nut allergy at our house. She is not allergic to coconut thought - could we use all coconut flour?


Tuesday 25th of June 2019

There are other flours you could use, such as coconut, but it is a lot denser than almond flour. They don't have a 1:1 substitution ratio so you would have to do some research and experimenting to tweak the recipe.