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Greek Yogurt Blueberry Protein Muffins

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Moist and fluffy muffins packed with protein and bursting with fresh blueberries, making them a nutritious choice for breakfast or snacks.

Ingredients

Scale
  • 1 cup Greek yogurt
  • 1/4 cup honey or maple syrup
  • 1/4 cup almond milk
  • 2 whole eggs
  • 1 cup whole wheat flour
  • 1/2 cup protein powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your muffin pan or line it with muffin liners.
  2. Combine Greek yogurt, honey (or maple syrup), and almond milk in a mixing bowl. Whisk until smooth.
  3. Add the lightly whisked eggs to the mixture and stir until well mixed for a fluffy texture.
  4. Whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually mix the dry mixture into the wet ingredients, stirring just until combined.
  6. Fold in fresh blueberries gently, ensuring they’re evenly distributed throughout the batter.
  7. Fill each muffin cup about three-quarters full with batter.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days. They freeze beautifully, just wrap them individually and store in a freezer-safe bag.

Nutrition

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