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Moist Blueberry Protein Muffins with Greek Yogurt

Close-up of a single, golden-brown blueberry protein muffin topped with coarse sugar.
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Make these moist and fluffy blueberry protein muffins using Greek yogurt for a high-protein, healthy breakfast or snack. They are simple to prepare and great for meal prepping.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt (2% or full fat)
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the Greek yogurt, maple syrup, egg, almond milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
  5. Fold in the blueberries carefully.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, use full-fat Greek yogurt.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • These muffins store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Find it online: https://hungryhearld.com/blueberry-protein-muffins-recipe/