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–+ servings
recipe image of fresh greek yogurt blueberries protein powder flour eggs butter sugar milk baking powder oats cinnamon vanilla orange juice nuts whole wheat flour coconut oil almond milk frozen blueberries arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Healthy Greek Yogurt Blueberry Protein Muffins

These Healthy Greek Yogurt Blueberry Protein Muffins are a delicious and nutritious breakfast option that combines the tangy flavor of Greek yogurt with the sweetness of blueberries and the protein boost of protein powder. They are perfect for a quick and healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-Purpose Flour
  • 0.5 cup Protein Powder High quality vanilla whey protein or plant-based alternative
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt
Wet Ingredients
  • 1 cup Greek Yogurt Plain, non-fat or full-fat
  • 0.5 cup Honey or Maple Syrup
  • 2 Eggs Large
  • 1 tsp Vanilla Extract Pure
  • 1 cup Blueberries Fresh or frozen
  • 1 tsp Cinnamon Optional

Equipment

  • Muffin tin
  • - Mixing bowls
  • - Whisk
  • - Spatula
  • - Measuring cups and spoons

Method
 

Prepare Your Space
  1. Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with parchment liners. Lightly grease the liners to help the muffins release easily.
Whisk the Dry Ingredients
  1. In a medium bowl, combine your flour, protein powder, baking powder, baking soda, and a pinch of salt. Ensure there are no lumps in the protein powder.
Cream the Wet Ingredients
  1. In a larger bowl, whisk together the Greek yogurt, honey or maple syrup, eggs, and vanilla. This mixture should look smooth and creamy.
The Gentle Fold
  1. Slowly incorporate the dry ingredients into the wet. Use a spatula and a gentle hand. Overmixing the batter is the enemy of moist Greek yogurt blueberry protein muffins. You want the batter to be just combined, even if a few streaks of flour remain.
Embrace the Berries
  1. Gently fold in your blueberries. If using frozen, do not thaw them first as this prevents the juice from streaking the entire batter purple.
Scoop and Bake
  1. Portion the batter into the muffin tin, filling each cup about three quarters full. Place them in the center of the oven. Bake for 18 to 22 minutes. You will know they are done when the tops are golden brown and spring back slightly to the touch.
The Cooling Ritual
  1. Let the muffins rest in the pan for five minutes before moving them to a wire rack. This allows the internal structure to set.

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 8gFat: 2g

Notes

Achieving the perfect Healthy Greek Yogurt Blueberry Protein Muffins often comes down to the small details. If you prefer a bit of crunch, consider topping each muffin with a sprinkle of oats or chopped walnuts before baking. This adds a lovely texture that echoes the rustic feel of healthy sweet potato hash browns recipe sides. For those looking for freezer-friendly protein muffins, double the batch. These freeze exceptionally well and can be popped into a lunchbox in the morning, where they will thaw by noon. If you are following a specific diet, you can easily swap the flour for a gluten-free 1 to 1 blend. To make these low sugar Greek yogurt muffins even leaner, you can replace half the honey with unsweetened applesauce, which keeps the crumb incredibly tender.
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