Greek Yogurt Blueberry Protein Muffins
A healthier take on classic blueberry muffins, these Greek Yogurt Blueberry Protein Muffins are moist, fluffy, and packed with protein, perfect for busy mornings or as a delightful snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Greek yogurt
- 1 cup fresh blueberries
- 1 cup oat flour or whole wheat flour
- 1/2 cup protein powder
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Mix together the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth.
- Combine the flour, protein powder, baking powder, baking soda, and salt in another bowl.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the blueberries gently.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
Ensure your eggs and Greek yogurt are at room temperature for best results. You can substitute honey for maple syrup for a vegan option.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg