Blueberry Protein Muffins Made with Greek Yogurt
Soft, high-protein muffins made with Greek yogurt, blueberries, oats, and whole wheat flour. Naturally sweetened and perfect for healthy breakfasts or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
1 cup whole wheat flour
½ cup rolled oats
½ cup vanilla protein powder
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1 cup plain Greek yogurt
2 large eggs
⅓ cup maple syrup or honey
¼ cup milk
1½ tsp vanilla extract
1 cup blueberries (fresh or frozen)
Instructions
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Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
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In a bowl, whisk flour, oats, protein powder, baking powder, soda, cinnamon, and salt.
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In another bowl, whisk yogurt, eggs, maple syrup, milk, and vanilla.
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Pour wet into dry and stir until just combined.
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Fold in blueberries.
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Divide batter among muffin cups.
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Bake 18–22 minutes until a toothpick comes out clean.
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Cool 5 minutes in tin, then transfer to rack to cool completely.
Notes
Use room temp ingredients for best results. Don’t overmix. Freeze leftovers for easy snacks.