Greek Yogurt Blueberry Protein Muffins (Printable Version)
Moist muffins loaded with blueberries and protein for a nutritious breakfast or snack 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
07 - 2 large eggs
08 - 1/4 cup maple syrup or honey
09 - 1/4 cup unsweetened applesauce
10 - 1/4 cup milk
11 - 1 tsp vanilla extract
→ Fruit
12 - 1 cup fresh or frozen blueberries
# Directions:
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 whole wheat flour, protein powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk Greek yogurt, eggs, maple syrup, applesauce, milk, and vanilla extract until completely smooth and combined.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula just until flour disappears. Stop mixing as soon as combined to avoid tough muffins.
05 - Gently fold blueberries into batter, reserving a handful to press onto tops 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 until tops are lightly golden and 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 Hints:
01 -
- You get a protein boost without that chalky protein powder taste
- The texture is incredibly moist, not dry like typical healthy muffins
- They freeze beautifully so you can meal prep for weeks
02 -
- Overmixing the batter makes tough, rubbery muffins, so stop as soon as everything is combined
- Letting them cool in the pan for exactly 5 minutes prevents soggy bottoms but keeps them from falling apart
03 -
- Toss frozen blueberries in a tablespoon of flour before adding to prevent them from sinking to the bottom
- Reserve a few berries to press into the tops before baking for that bakery look