Print

Blueberry Greek Yogurt Protein Muffins

A close-up, appetizing shot of a golden-brown blueberry protein muffins sitting on a wooden surface.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make moist, fluffy, high-protein blueberry muffins using Greek yogurt. These are perfect for a quick breakfast or on-the-go snack.

Ingredients

Scale
  • 1 3/4 cups oat flour
  • 1 scoop vanilla 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
  • 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 oat flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, mix 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. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18 to 22 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 meal prepping, store cooled muffins in an airtight container in the refrigerator for up to 5 days.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • You can substitute maple syrup with honey or your preferred liquid sweetener.

Nutrition

Find it online: https://cookifyme.com/blueberry-greek-yogurt-protein-muffins/