Description
These Healthy Greek Yogurt Blueberry Protein Muffins are the perfect marriage of nostalgic flavor and modern nutrition, giving you that cozy, baked-good feeling while packing a serious protein punch to keep you satisfied for hours.
Ingredients
Scale
- Dry Ingredients:
- 1 ½ cups whole wheat pastry flour (or all-purpose)
- ½ cup rolled oats (old-fashioned)
- ⅓ cup vanilla or unflavored protein powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Wet Ingredients:
- 1 cup plain Greek yogurt
- ½ cup milk (any kind)
- ⅓ cup maple syrup or honey
- 2 large eggs
- ¼ cup melted coconut oil (or avocado oil)
- 1 tsp vanilla extract
- The Star Ingredient:
- 1 cup fresh or frozen blueberries
Instructions
- Prep Your Muffin Tin and Oven: Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with a little oil or cooking spray.
- Combine Wet Ingredients for Moist Muffins: In a large bowl, whisk together the Greek yogurt, milk, maple syrup, eggs, melted coconut oil, and vanilla extract. Whisk until the mixture is completely smooth and well-emulsified.
- Whisk Dry Ingredients Together: In a separate, medium-sized bowl, whisk the whole wheat pastry flour, rolled oats, protein powder, baking powder, baking soda, and salt.
- Gently Fold in Blueberries & Avoid Overmixing: Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold the two together. Stop as soon as you no longer see streaks of flour. Then, gently fold in the blueberries until they are just distributed.
- Bake to Golden Perfection: Divide the batter evenly among the 12 prepared muffin cups. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients to help them combine more easily and create a more uniform batter. If using frozen blueberries, toss them in a tablespoon of the dry flour mixture first to prevent them from sinking to the bottom during baking. These muffins freeze beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg