Lemon Blueberry Muffin Blondies
Servings: 12 servings
Calories: 117kcal
These Lemon Blueberry Muffin Blondies just knocked traditional muffins out of the park!! Enjoy the delicious traditional muffin flavor of lemon and blueberries in a sweet, dense, moist blondie. It's the most amazing combo you never knew you needed! The best part is, they're macro-friendly even though they don't taste it for a second!
Print Recipe
Ingredients
Lemon Blueberry Muffin Layer:
- 1/4 cup light butter softened (56g)
- 1/4 granular sweetener alternative 48g - I used Swerve
- 1.5 Tbsp brown sugar alternative 18g - I used Swerve
- 1 Tbsp egg beaters 15g
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 Tbsp low-fat milk 15g
- 3/4 cup all-purpose flour 90g
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup blueberries fresh or frozen (70g)
- Flake sugar optional for a little crunch
Blondies:
- 2 scoops vanilla protein powder 62g
- 3/4 cup all-purpose flour 90g
- 1/4 granular sweetener alternative 48g - I used Swerve
- 2 Tbsp brown sugar alternative 24g - I used Swerve
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup plain nonfat Greek yogurt 112g
- 1/2 cup unsweetened applesauce 122g
- 1 tsp pure vanilla extract
- 2 Tbsp light butter softened (28g)
- 2 Tbsp peanut butter chips melted (30g)
Optional Lemon Glaze:
- 1/2 cup confectioner's sugar 60g
- 2 tsp lemon juice 10g
- 1-2 tsp milk 5-10g
Instructions
- Preheat the oven to 325°F. Line a 8×8-inch baking dish with parchment paper and/or spray with non-stick cooking spray.
- For the Lemon Blueberry Muffin Layer: Using a handheld or stand mixer, beat the butter, sweetener, brown sugar, egg beaters, vanilla, lemon zest, lemon juice, and milk together until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the flour, baking powder, and salt on low speed, then fold in the blueberries. Add the lemon blueberry layer to the bottom of the prepared dish and sprinkle with flake sugar, if desired.
- For the Blondies: In a large bowl, add the protein powder, flour, sweetener, brown sugar, baking powder, baking soda, and salt. Stir dry ingredients, until they are mixed well. Then add the yogurt, applesauce, vanilla, butter, and melted peanut butter chips. Using a hand or stand mixer, mix to combine. Add the blondie batter overtop the lemon blueberry layer and spread out evenly.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean. It will still cook some in the hot dish when you remove it from the over.
- Cool: Let blondies cool in the pan for 15 minutes. If you wish to eat warm, cut into bars. If you prefer them cold, go ahead and store them in the fridge, covered, and cut into bars when you are ready to eat. They will be easier to cut the longer they have set.
- Optional Lemon Glaze: If you wish to add the glaze, simply whisk the confectioners' sugar, lemon juice, and milk together until smooth. Drizzle over blondies once they have cooled to room temperature or after refrigerating.
Notes
These blondies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
You can use fresh blueberries but I prefer them with frozen blueberries (Wyman's brand) if you have them! If not, they're great either way.
To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Powder
To make vegan: use vegan protein powder, vegan butter, and vegan yogurt. Replace low fat milks with nondairy milk and peanut butter chips with peanut butter. Replace egg beaters with recommended egg replacement and more milk.
MFP Entry: LFF Lemon Blueberry Muffin Blondies
Nutrition
Serving: 67g | Calories: 117kcal | Carbohydrates: 14.9g | Protein: 7.1g | Fat: 3.2g | Saturated Fat: 1.1g | Fiber: 0.9g | Sugar: 2.6g