Description
These moist and fluffy Greek yogurt blueberry muffins are packed with protein and naturally sweetened with minimal sugar. Perfect for a healthy breakfast or snack!
Ingredients
Scale
For the Crust:
- For Dry Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For Wet Ingredients:
- 1 cup plain non-fat Greek yogurt
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- For Mix-ins:
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (to coat blueberries)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C) and line a muffin tin with liners or grease well.
- 2. In a large bowl, whisk together all dry ingredients (flour, protein powder, baking powder, baking soda, salt).
- 3. In another bowl, mix Greek yogurt, honey/maple syrup, egg, vanilla, and almond milk until smooth.
- 4. Gently fold wet ingredients into dry ingredients until just combined (do not overmix).
- 5. Toss blueberries with 1 tbsp flour, then fold into batter.
- 6. Divide batter evenly into 12 muffin cups (about 3/4 full).
- 7. Bake for 18-22 minutes until tops spring back when touched.
- 8. Cool in pan for 5 minutes, then transfer to wire rack.
Notes
For extra protein, use Greek yogurt with higher protein content. Frozen blueberries work well but may slightly increase baking time. Store in airtight container for up to 4 days or freeze for longer storage.