Description

These Healthy Greek Yogurt Blueberry Protein Muffins are a nutritious and delicious option for breakfast or a snack. Packed with protein from Greek yogurt and protein powder, along with fiber-rich oats and antioxidant-packed blueberries, these muffins offer a wholesome and satisfying treat. Sweetened naturally with honey or maple syrup and made without refined flour, they’re both health-conscious and flavorful.

Ingredients

Scale

Wet Ingredients

1 cup plain Greek yogurt
2 large eggs
1/2 cup honey or maple syrup
1 teaspoon vanilla extract

Dry Ingredients

1 cup rolled oats
2/3 cup protein powder (vanilla-flavored preferred)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Add-ins

1 cup blueberries (fresh or frozen)
Optional: 1/4 cup chopped nuts or seeds

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly spray with non-stick cooking spray to prepare for baking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, eggs, honey or maple syrup, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, mix the rolled oats, protein powder, baking powder, baking soda, and salt thoroughly.
Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid over mixing to prevent dense muffins.
Add Blueberries: Gently fold in the blueberries. For frozen blueberries, toss them with a little flour beforehand to prevent them from sinking during baking.
Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Optionally, sprinkle chopped nuts or seeds on top for added texture.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Use vanilla-flavored protein powder to complement the muffin flavors.
For best results, use fresh or frozen blueberries; if using frozen, toss them in flour to prevent sinking.
Optional nuts or seeds add a crunchy texture and extra nutrients.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
They freeze well—store individually wrapped muffins in the freezer for up to 2 months.