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Small plate with a blueberry lemon muffin in front, larger plate with more muffins in the background, and blueberries and lemon to the side.

Nutrition

Calories: 180kcal | Carbohydrates: 29.1g | Protein: 11.1g | Fat: 1.3g | Fiber: 3.9g
These High Protein Lemon Blueberry Muffins are chocked full of protein, fiber and zero protein powder! The magic of TVP!
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Servings 12

Ingredients

  • 2 cup TVP Textured Vegetable Protein (do not re-hydrate)
  • 1 1/2 cup Blueberries fresh (preferably)
  • 2 Lemons juice and zest
  • 3/4 cup Vegan Greek Yogurt I use Kite Hill, vanilla
  • 1 cup Flour
  • 1 cup Light Brown Sugar
  • 1/2 cup Soy Milk unsweetened
  • 2 tbsp Ground Flax
  • 1 tsp Vanilla Extract
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

Instructions
 

  • Pre-heat oven to 350 F (177 C).
  • Zest both lemons and juice them into a small bowl.
  • In the same bowl, mix 2 tablespoons of flax seeds with 3 tablespoons of water. Let sit for at least 5 minutes (This makes lemony flax “egg” goo).
  • In a large bowl, mix together Greek yogurt, brown sugar, milk, vanilla, and flax “egg” goo.
  • In a separate bowl, whisk together all of the dry ingredients - flour, cinnamon, salt, baking soda, baking powder. Once well combined, stir in (dry) TVP very well.
  • Add dry ingredients slowly to wet ingredients and combine.
  • Add in blueberries.
  • Evenly distribute the batter across all 12 (lined) muffin cup things on your muffin tray.
  • Bake for 12 - 15 minutes. Will come out a little gooey (if you cook too long it will dry out); let sit for about 15 - 30 minutes and they will set up.

Equipment

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Muffin Tray
Muffin Tray
Lemon Squeezer
Lemon Squeezer
Zester
Zester

Notes

Track this on My Fitness Pal searching:
PDV High Protein Lemon Blueberry Muffins
Soy-free Option:
  • Use Textured Pea Protein instead of TVP - you can buy this on Amazon - I like the brand Acre Made.
  • Use a different non-dairy milk other than soy milk - this is mostly to add moisture so it doesn't really matter which you use in this recipe.
  • Use a soy-free non-dairy yogurt instead of the vegan Greek yogurt (unless you can find a Greek yogurt that is soy-free) - this will slightly alter the protein macros but is mostly used for moisture in this recipe so it won't affect the texture/flavor!
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