Blueberry Protein Muffins with Greek Yogurt (Printable version)

Moist blueberry muffins boosted with Greek yogurt protein, ideal for breakfast or snacks.

# What You’ll Need:

01 - 1 3/4 cups all-purpose flour

02 - 1/2 cup vanilla protein powder

03 - 1 teaspoon baking powder

04 - 1/2 teaspoon baking soda

05 - 1/4 teaspoon salt

06 - 1 cup plain Greek yogurt

07 - 2 large eggs

08 - 1/3 cup milk

09 - 1/3 cup light olive oil or melted coconut oil

10 - 1/2 cup granulated sugar or coconut sugar

11 - 1 teaspoon pure vanilla extract

12 - 1 cup fresh or frozen blueberries

13 - 1 tablespoon all-purpose flour for tossing blueberries

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

02 - In a medium bowl, whisk together flour, protein powder, baking powder, baking soda, and salt until well blended.

03 - In a large bowl, whisk Greek yogurt, eggs, milk, oil, sugar, and vanilla extract until smooth and fully incorporated.

04 - Add dry ingredients to wet mixture. Stir gently with a spatula until just combined—do not overmix.

05 - Toss blueberries with 1 tablespoon flour in a small bowl to prevent sinking. Gently fold into batter.

06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.

07 - Bake for 18 to 22 minutes until a toothpick inserted in center comes out clean.

08 - Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely.

01 -

You get that bakery muffin experience without the heavy sugar crash that usually follows
The Greek yogurt makes them incredibly moist so they stay fresh for days unlike other protein baked goods

02 -

Overmixing is the enemy of tender muffins, stop as soon as the flour disappears
Frozen blueberries work perfectly but do not thaw them or they will bleed into the batter

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