Description
These healthy Greek yogurt blueberry protein muffins are soft, lightly sweet, and packed with protein. They make a perfect option for meal prep, busy mornings, or as a nutritious post-workout snack. Combining wholesome ingredients like Greek yogurt, fresh blueberries, and natural sweeteners, these muffins are both delicious and satisfying.
Ingredients
Wet Ingredients
- ½ cup vanilla Greek yogurt
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ cup milk
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose or whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Additional Ingredients
- 1 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the vanilla Greek yogurt, honey or maple syrup, eggs, milk, melted coconut oil or butter, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries to the batter, ensuring they’re evenly distributed without breaking them up.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use frozen blueberries straight from the freezer to minimize bleeding into the batter.
- Store the muffins in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
- You can swap all-purpose flour with whole wheat flour for added fiber and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
