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Moist Blueberry Protein Muffins with Greek Yogurt

A blueberry protein muffins cut in half showing the moist crumb and burst blueberries inside, served on a white plate.
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Make these moist, fluffy blueberry protein muffins using Greek yogurt for an extra protein boost. They are perfect for a healthy breakfast on the go or a satisfying, guilt-free snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup maple syrup
  • 1 large egg
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, mix the Greek yogurt, maple syrup, egg, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
  5. Fold in the blueberries carefully.
  6. Divide the batter evenly among the 12 muffin cups. Fill each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results and maximum moisture, use frozen blueberries without thawing them first.
  • You can substitute vanilla protein powder with unflavored protein powder and add 1/2 teaspoon of extra vanilla extract.
  • These muffins are great for meal prep and store well in an airtight container for up to 4 days.

Nutrition

Find it online: https://cookincorner.com/best-protein-muffins-blueberry-recipe/