Healthy Greek Yogurt Blueberry Protein Muffins
Delicious muffins made with Greek yogurt and fresh blueberries, perfect for breakfast, snacks, or post-workout fuel.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional) Use if desired for added flavor.
Wet Ingredients
- 1/2 cup Greek yogurt (plain, unsweetened)
- 1/2 cup milk (or almond milk) Choose based on dietary preferences.
- 1/3 cup honey or maple syrup Adjust sweetness to taste.
- 2 large eggs
Additions
- 1 cup fresh blueberries (or frozen) If using frozen, thaw and drain first.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large mixing bowl, whisk together the Greek yogurt, milk, honey (or maple syrup), and eggs until smooth and well combined.
- In another bowl, stir together the whole wheat flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring just until everything is combined. Be careful not to overmix!
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, fill each muffin cup about three-quarters full with the batter.
Baking
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cooling and Serving
- Let the muffins cool in the pan for about 5-10 minutes, then transfer them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to three days, in the fridge for a week, or frozen for up to three months. Reheat in the microwave for about 15-30 seconds.