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greek yogurt blueberry protein muffins

Delicious Greek Yogurt Blueberry Protein Muffins You’ll Love

Delight in these Greek Yogurt Blueberry Protein Muffins, packed with nutrition and flavor, perfect for a healthy breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Greek Yogurt Can substitute with dairy-free yogurt if needed.
  • 1 cup Blueberries Use fresh or frozen but don’t thaw.
  • 1 cup Whole Wheat Flour All-purpose flour can be used.
  • 1/3 cup Honey or Maple Syrup Agave syrup is a great low-sugar alternative.
  • 1 tbsp Baking Powder
  • 2 Eggs Flaxseed meal mixed with water can replace for vegan options.
  • 1 tsp Vanilla Extract Consider almond extract for a unique flavor.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract until smooth.
  3. In a separate bowl, mix whole wheat flour and baking powder until combined.
  4. Fold the dry mixture into the wet ingredients until just combined.
  5. Gently stir in blueberries, avoiding thawing if using frozen.
  6. Pour the muffin batter into prepared tins, filling each liner about ¾ full.
  7. Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
  8. Let cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to one week or freeze for longer storage.

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