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Moist Blueberry Greek Yogurt Protein Muffins

A close-up of two blueberry protein muffins on a white plate, one having a bite taken out showing the soft, yellow interior.
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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 bake and perfect for meal prep.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 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 flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together 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. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute half the protein powder with oat flour.
  • If you prefer a sweeter muffin, add 1 tablespoon of sweetener of your choice to the wet ingredients.
  • These protein muffins store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

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