Description
These delightful Blueberry Protein Muffins with Greek Yogurt are incredibly moist, bursting with flavor, and packed with nourishing protein. Perfect for a healthy breakfast or snack that tastes like a treat!
Ingredients
- 1 ½ cups (180g) all-purpose flour (or whole wheat pastry flour)
- ½ cup (60g) unflavored whey or plant-based protein powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (240g) plain full-fat Greek yogurt
- ½ cup (120ml) melted unsalted butter (or coconut/avocado oil)
- ½ cup (120ml) pure maple syrup (or honey)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest (from 1 medium lemon)
- 1 ½ cups (200g) fresh or frozen blueberries
- 1 tbsp all-purpose flour (for tossing with blueberries)
Instructions
- 1. Preheat Oven & Prep Muffin Tin: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2. Combine Dry Ingredients: In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.
- 3. Whisk Wet Ingredients: In a separate medium bowl, whisk together Greek yogurt, melted butter (or oil), maple syrup, eggs, vanilla extract, and lemon zest until smooth.
- 4. Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until *just* combined; a few streaks of flour are okay. Do not overmix!
- 5. Add Blueberries: In a small bowl, toss blueberries with 1 tablespoon of flour. Gently fold the floured blueberries into the batter.
- 6. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- 7. Bake: Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 15-18 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
- 8. Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-23 mins