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These Lemon Blueberry Muffins are the perfect blend of zesty citrus and sweet berries—made with wholesome ingredients and a collagen boost! Using oat flour, egg whites, and Greek yogurt, this recipe keeps things light and protein-packed. We’ve added Further Food Lemon Collagen Peptides for a refreshing flavor twist and to support healthy skin, joints, and gut health. Whether you're looking for a nourishing breakfast, pre-workout snack, or a healthy treat, these muffins are a delicious way to fuel your day. Plus, they’re easy to make and freezer-friendly—just mix, bake, and enjoy!
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Lemon Blueberry Muffins
Rated 3.0 stars by 1 users
Category
Muffins
Servings
9
Prep Time
5 minutes
Cook Time
20 minutes
Calories
97
Ingredients
- 2 cups oats
- 2 tsp baking powder
- 1-2 scoops Further Food Lemon Collagen Peptides
- ½ cup egg whites
- ½ cup plain greek yogurt
- 1 cup blueberries (fresh or frozen)
Directions
Preheat oven to 350F and prepare muffin tin (spray or liners)
Blend oats to form a fine flour.
Add oat flour, baking powder and Lemon Collagen into a bowl and mix to combine.
In a separate bowl, whisk egg whites until light and fluffy and combine with greek yogurt.
Fold wet ingredients into dry and mix well.
Fold in blueberries.
Pour batter into prepared muffin tin and bake for 20 minutes or until golden.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 97
- Fat
- 1 grams
- 2%
- Saturated Fat
- 0 grams
- Monounsaturated Fat
- 0 milligrams
- Polyunsaturated Fat
- 0 milligrams
- Trans Fat
- 0 grams
- Cholesterol
- 1 milligrams
- 0%
- Sodium
- 142 milligrams
- 6%
- Potassium
- 113 milligrams
- 3%
- Carbs
- 15 grams
- 5%
- Fiber
- 2 grams
- 8%
- Sugar
- 2 grams
- Protein
- 7 grams
- 14%
2 comments
Leave a commentThe macros are amazing but even with 2 scoops, these are bland. I think I’ll try again and add some lemon extract or lemon juice.
These look delicious, but I can’t eat oats – any suggestions for substitutions with millet or coconut flour?