Greek Yogurt Blueberry Protein Muffins
Delicious and nutritious muffins made with Greek yogurt and fresh blueberries, perfect for breakfast or a post-workout snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
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
- Preheat your oven to 350°F (175°C). Grease your muffin pan or line it with muffin liners.
- Combine the Greek yogurt, honey (or maple syrup), and almond milk in a mixing bowl. Whisk until smooth and creamy.
- Add in the lightly whisked eggs, and stir gently until the mixture is well combined for a fluffy texture.
- Whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt in a separate bowl until well blended.
- Incorporate the dry mixture into the wet ingredients gradually, stirring just until they come together.
- Fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
- Fill each muffin cup about three-quarters full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze for up to three months.