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 the dry ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the wet ingredients:
- 1 cup plain Greek yogurt (non-fat or 2%)
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- For add-ins:
- 1 cup fresh or frozen blueberries
- Optional: 1 tbsp lemon zest
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 extract, and almond milk until smooth.
- 4. Gently fold wet ingredients into dry ingredients until just combined (do not overmix).
- 5. Toss blueberries with 1 tsp flour (to prevent sinking), then fold into batter with optional lemon zest.
- 6. Divide batter evenly into 12 muffin cups, filling about 3/4 full.
- 7. Bake for 18-22 minutes until tops spring back when touched and a toothpick comes out clean.
- 8. Cool in pan for 5 minutes, then transfer to a 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.