Blueberry Protein Muffins Greek Yogurt (Printable)
Flavorful blueberry muffins boosted with Greek yogurt protein, ideal for nourishing breakfasts or snacks.
# What You’ll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup vanilla protein powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup plain Greek yogurt
07 - 2 large eggs
08 - 1/3 cup milk
09 - 1/3 cup light olive oil or melted coconut oil
10 - 1/2 cup granulated sugar or coconut sugar
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1 cup fresh or frozen blueberries
13 - 1 tablespoon all-purpose flour for coating berries
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together flour, protein powder, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk Greek yogurt, eggs, milk, oil, sugar, and vanilla extract until smooth and creamy.
04 - Add dry ingredients to wet mixture. Stir gently until just combined—batter should remain slightly lumpy. Avoid overmixing.
05 - Toss blueberries with 1 tablespoon flour in a small bowl. Gently fold coated berries into the batter.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The protein keeps you satisfied straight through lunch without that mid-morning crash
- They taste like bakery muffins but actually fuel your body instead of just filling it
02 -
- Overmixing creates tough, rubbery muffins because the protein powder develops gluten faster than regular flour
- The muffin test should come out with a few moist crumbs, not completely clean, or they will dry out as they cool
03 -
- Scoop the batter with an ice cream scoop for perfectly uniform muffins that bake evenly
- Rotate the pan halfway through baking if your oven has hot spots like mine does