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Healthy Greek Yogurt Blueberry Protein Muffins

Healthy Greek yogurt blueberry protein muffin on rustic cutting board.
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Find it online: https://www.stacksipsnack.com/healthy-greek-yogurt-blueberry-protein-muffins/