Greek Yogurt Blueberry Protein Muffins (Printable Version)

Moist, protein-packed muffins bursting with blueberries—perfect for healthy snacking or breakfast on-the-go.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups whole wheat flour
02 - 1/2 cup vanilla protein powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt

→ Wet Ingredients

06 - 1 cup plain Greek yogurt (nonfat or low fat)
07 - 2 large eggs
08 - 1/4 cup maple syrup or honey
09 - 1/4 cup unsweetened applesauce
10 - 1/4 cup milk (dairy or unsweetened non-dairy)
11 - 1 tsp vanilla extract

→ Fruit

12 - 1 cup fresh or frozen blueberries

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), applesauce, milk, and vanilla extract until smooth and creamy.
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined—do not overmix or muffins will become dense.
05 - Gently fold in the blueberries. Reserve a few berries to press on top of each muffin before baking if desired.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These muffins stay incredibly moist for days thanks to the Greek yogurt, so you can bake once and grab breakfast all week
  • Each muffin packs 7 grams of protein without that chalky protein powder aftertaste you might expect
  • The whole wheat flour gives them a satisfying heft that keeps you full until lunch without feeling heavy
02 -
  • Overmixing the batter will make these muffins tough and dense, so stop as soon as you no longer see dry flour
  • Protein powder varies wildly between brands, so if your batter seems too thick, add another tablespoon of milk
  • These freeze exceptionally well wrapped individually in plastic wrap, then placed in a freezer bag
03 -
  • Use an ice cream scoop to portion the batter, it's the fastest way to get evenly sized muffins that bake at the same rate
  • If using frozen blueberries, toss them in a tablespoon of flour before folding them in to prevent them from sinking to the bottom

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