Healthy Lemon Blueberry Cupcakes {High Protein}

Healthy Lemon Blueberry Cupcakes {High Protein}

Summer is officially here! I know this because it’s 103 degrees outside and I can’t walk from my house to my car without breaking a sweat. The good news is blueberry and lemon flavored everything is totally in right now, so I decided to jump on the bandwagon make some deliciously healthy cupcakes topped with greek yogurt protein frosting!

If you are asking yourself if these are healthy enough to eat for breakfast, the answer is yes, yes, yes! I can’t think of a better way to start your day than having oats, eggs, berries and protein first thing in the morning!






Healthy Lemon Blueberry Cupcakes {High Protein}

Yield: 9 cupcakes

Serving Size: 1 cupcake

Calories per serving: 158

Fat per serving: 5g

Carbs per serving: 14g

Protein per serving: 14g

Healthy Lemon Blueberry Cupcakes {High Protein}


  • 1/2 c coconut flour
  • 1/2 c oat flour
  • 1/4 c almond flour
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 1/4 c unsweetened applesauce
  • 1/4 c all natural sugar free maple syrup or pure maple syrup
  • 1/2 c egg whites
  • 2 eggs, whole
  • 1/4 c unsweetened almond milk
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/2 c fresh or frozen blueberries
    Greek Yogurt Protein Frosting
  • 2 single serving containers vanilla greek yogurt
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)


  1. Pre-heat oven to 350f and prepare a cupcake tin with cupcake papers.
  2. In a large bowl, mix all dry ingredients together.
  3. In another bowl, whisk together all wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and stir until combined. Try not to over mix.
  5. Fold in blueberries.
  6. Fill cups with batter (should fill about 9).
  7. Bake for 17-19 minutes.
  8. Let cool completely before mixing together the frosting ingredients.
  9. Decorate cupcakes and top with blueberries and sprinkles if desired.


2 thoughts on “Healthy Lemon Blueberry Cupcakes {High Protein}”

  • My husband and little girl made these for me as a surprise! He couldn’t find the oat flour and ended up splitting the difference between extra coconut flour and almond flour. He also used lavendar extract instead of the vanilla extract. I reeeeeally liked them! I’m a blueberry fiend, so I plan on making these again myself and doubling the blueberries so I can have a berry in every bite. These didn’t stick to the wrapper, either, as every protein cupcake/muffin I have previously made would do. Thanks for the recipe!

    • Hi Vanessa!! What a great guy and daughter you have! I’m so glad you liked them and it’s good to know that splitting the difference using coconut flour worked 🙂 I will definitely have to try it with lavender extra–that sounds amazing 😍

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