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Healthy Greek Yogurt Blueberry Protein Muffins

Moist blueberry protein muffins with Greek yogurt on a rustic wooden board.
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These tender, protein-packed muffins are the perfect on-the-go breakfast or snack. Made with Greek yogurt, whole grains, and natural sweeteners, they are satisfying and nutritious. The key is a gentle mixing technique for a perfectly soft crumb.

Ingredients

Scale
  • 1 3/4 cups white whole wheat flour
  • 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt (2% or full-fat recommended)
  • 1/2 cup pure maple syrup or honey
  • 1/3 cup unsweetened applesauce or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • Optional: 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk Greek yogurt, maple syrup, applesauce, eggs, and vanilla until smooth and creamy.
  4. Pour wet ingredients into dry ingredients. Using a spatula, gently fold together until just a few streaks of flour remain. Do not overmix.
  5. Add blueberries to the batter. Fold gently 3-4 times to incorporate. If using frozen berries, toss them in a tablespoon of the dry flour mixture first to prevent sinking.
  6. Divide batter evenly among the 12 muffin cups. Sprinkle with coarse sugar if desired.
  7. Bake for 18-22 minutes, until tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, avoid overmixing the batter. Let eggs and yogurt come to room temperature for easier mixing. Muffins freeze well for up to 3 months. Thaw overnight or microwave from frozen.

Nutrition

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