Blueberry Protein Biscuits

4.77 from 13 votes

Soft, fluffy Blueberry Protein Biscuits made with Greek yogurt, fresh lemon zest, and juicy blueberries for a high protein breakfast addition or snack.

Prep Time30

Cook Time25

Total Time55

Course: Breakfast, Snack

Cuisine: American

Keyword: Breakfast, meal prep

Servings: biscuits

Ingredients

1 ¾ cup plain Greek yogurt (any fat percentage will work)
2 eggs
¼ cup milk
2 teaspoon vanilla extract
2 tablespoon honey
2 lemons (just the zest)
2 cups all purpose flour
⅓ cup ground flax seed
1.5 tablespoon baking powder
1 teaspoon salt
¼ cup vanilla protein powder
1 cup fresh blueberries

For the glaze:

⅓ cup powdered sugar
1 tablespoon lemon juice (juice of ½ a lemon)

Instructions

Preheat the oven to 400F and line a large sheet pan with parchment paper or a silicone map.
In a large mixing bowl, whisk together yogurt, eggs, milk, vanilla extract, honey and lemon zest.
In another medium bowl, sift the flour, ground flaxseed, baking powder, salt and protein powder.
Whisk the dry ingredients into the wet ingredients until just combined. (the batter will be THICK).
Use a spatula to mix in the blueberries,only mix the batter about 5-8 times- avoid overmixing the batter!! Overmixing the batter will result in dense, flat biscuits.
Use a 3 tablespoon cookie scoop (large cookie scoop) to drop the dough onto a prepared baking sheet. I use 2x a large cookie scoop (to toal about 6 tablespoon dough) per biscuit. Gently shape the dough to form a biscuit shape (it will be sticky).
Bake at 400F for about 5 minutes, decrease the temperature to 350F for 18-20 minutes (leaving the oven door CLOSED to avoid the heat escaping).
To make the drizzle- in a small bowl, whisk together the powdered sugar and lemon juice.
When the tops are browned, remove the biscuits from the oven and let them cool.
Once cool, drizzle with the optional glaze.

Notes

You can adjust the size of your biscuits to your desired preference- if you are looking for smaller biscuits- I recommend dropping the dough by 3 tablespoon amounts and baking for 5 minutes at 400F and 15 minutes at 350F.

Ground flax seed can be replaced with an additional ¼ cup of flour.

Unflavored protein powder can be used in place of the vanilla.

I do not recommend using frozen blueberries in this recipe as it will add additional moisture, increasing the cook time and altering the structure of the biscuits!

*I have included the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget both your body and soul need nourishment!

Nutrition

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