FullSizeRender 4.jpg

Muffins Without the Muffin Top

There are few things I enjoy more on the weekends than a big cup of coffee and a warm muffin to go with it. However, they don’t call that roll around your waist a “muffin top” for nothing, so I tend to avoid them—especially after learning that some of my favorite “low fat” coffee shop muffins are secretly high in sugar. This is why people have trust issues!

Fortunately, I stumbled across this recipe for Lemon Blueberry Protein Muffins. I have to admit I was skeptical—some things you just can’t “healthy up” without losing the indulgence factor. However, these tasty, tangy treats restored my faith in muffinkind!

Coming in at just 150 calories each, and with 6 grams of protein per serving, they are not only filling, but delicious! And with less than 9 grams of sugar and just under 6 grams of fat you can kiss the dreaded muffin top goodbye. Enjoy!

*Although you can use bottled lemon juice and frozen blueberries, I recommend the real deal for the best flavor.


FullSizeRender 5.jpg

Lemon Blueberry Protein Muffin Ingredients and Recipe

  • 2 Tbsp Flaxmeal
  • 6 Tbsp Water

  • 1 Tsp Apple Cider Vinegar

  • 1 Cup Unsweetened Soy Milk

  • 1 1/2 Cups White Whole Wheat Flour

  • 2 Scoops Vanilla Protein Powder

  • 2 Tsp Baking Soda

  • 1/2 Tsp Salt

  • 1/2 Cup Organic Sugar

  • 1/3 Cup Canola Oil

  • Juice From One Lemon (Apx 3 tablespoons)

  • 2 Tsp Pure Lemon Extract

  • 1 Tsp Vanilla Extract

  • 1 1/4 Cups Blueberries (fresh or frozen)

FullSizeRender 3.jpg

Here’s What You Do:

  • Preheat oven to 350 and line two 12-count muffin pans with 15 paper liners (or use cooking spray).

  • In a small bowl, mix the flaxmeal with the water and set aside.

  • In another small bowl, whisk together the apple cider vinegar and the unsweetened soy milk and set aside.

  • In a large bowl, combine the flour, protein powder, baking soda, salt and sugar.

  • Mix in the oil, lemon juice, lemon extract, and vanilla extract.

  • Stir in the flaxseed mixture as well as the vinegar/soy milk mixture.

  • Fold in the blueberries.

  • Divide batter among the 15 muffin cups and bake for 25 minutes.


Serving Size 1 Muffin

  • Calories: 150
  • Total Fat: 5.8g

  • Carbohydrates: 19.1g

  • Fiber: 2.2g

  • Sugars: 8.6g

  • Protein: 6g