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Healthy Greek Yogurt Blueberry Protein Muffins

Close-up of three blueberry protein muffins, one cut in half showing the moist interior.
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Bake these hearty blueberry protein muffins packed with protein using Greek yogurt for moisture. They are great for a quick breakfast on the go or a healthy snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk (any kind)
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the Greek yogurt, milk, maple syrup, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture and a slight tang, substitute cottage cheese for the Greek yogurt.
  • If you prefer a sweeter muffin, add 2 tablespoons of brown sugar to the dry ingredients.
  • These muffins store well in an airtight container at room temperature for 2 days or refrigerated for up to 5 days, making them perfect for meal prep.

Nutrition

Find it online: https://tastethisplate.com/protein-muffins-blueberry-greek-yogurt-recipe/