Description
Discover the best flavor of Blueberry Protein Muffins with Greek Yogurt! This step-by-step recipe makes them easy to bake and a healthy treat.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour (or 1:1 gluten-free blend)
- ⅔ cup (45g) vanilla protein powder (whey or plant-based)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (240g) plain full-fat Greek yogurt
- ½ cup (120ml) milk (any kind)
- ¼ cup (60ml) neutral oil (vegetable, canola, or melted coconut oil)
- 2 large eggs, room temperature
- ½ cup (120ml) maple syrup or honey
- 1 tsp vanilla extract
- 1 ¼ cups (170g) fresh or frozen blueberries
- 1 tbsp flour (for tossing with blueberries)
Instructions
- 1. Prep Oven & Muffin Pan: Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease well.
- 2. Whisk Wet Ingredients: In a large bowl, whisk together Greek yogurt, milk, oil, eggs, maple syrup (or honey), and vanilla extract until smooth.
- 3. Combine Dry Ingredients: In a separate medium bowl, whisk together flour, protein powder, baking powder, baking soda, and salt until well combined.
- 4. Gently Fold: Pour the wet ingredients into the dry ingredients. Using a spatula, fold until just combined (a few streaks of flour are okay). In a small bowl, toss blueberries with 1 tbsp flour, then gently fold them into the batter.
- 5. Fill & Bake: Divide batter evenly among 12 muffin cups, filling almost to the top. Bake at 400°F (200°C) for 5 minutes, then reduce temperature to 375°F (190°C) and bake for another 13-17 minutes, or until a toothpick inserted comes out clean.
- 6. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-22 mins