Greek Yogurt Blueberry Protein Muffins (Printable Version)
Moist, protein-packed muffins bursting with blueberries—perfect for a healthy snack or on-the-go breakfast.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups whole wheat flour
02 - 1/2 cup vanilla protein powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1 cup plain Greek yogurt (nonfat or low fat)
07 - 2 large eggs
08 - 1/4 cup maple syrup or honey
09 - 1/4 cup unsweetened applesauce
10 - 1/4 cup milk (dairy or unsweetened non-dairy)
11 - 1 tsp vanilla extract
→ Fruit
12 - 1 cup fresh or frozen blueberries
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate medium bowl, whisk the Greek yogurt, eggs, maple syrup (or honey), applesauce, milk, and vanilla extract until completely smooth and blended.
04 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix or muffins will become dense.
05 - Gently fold in the blueberries, reserving a few to press onto the tops of the muffins before baking if desired.
06 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- These muffins somehow stay incredibly moist without any butter or oil
- Each muffin packs 7 grams of protein but tastes like an actual treat
02 -
- Overmixing will make these muffins tough so stop as soon as the flour disappears
- Frozen blueberries work fine but add a minute or two to the baking time
03 -
- Room temperature ingredients blend better so set everything out 20 minutes before you start
- The protein powder you choose affects the texture so whey or casein work best