Name: Healthy Greek Yogurt Blueberry Protein Muffins - A Delicious High Protein Snack
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 and 1/2 cups all purpose flour (or whole wheat pastry flour); 1/2 cup vanilla or unflavored protein powder (whey or plant based); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup plain Greek yogurt (full fat or low fat both work fine); 1/2 cup milk (dairy or unsweetened almond milk); 1/3 cup honey or maple syrup; 1 large egg; 3 tablespoons melted coconut oil or unsalted butter, cooled slightly; 1 teaspoon vanilla extract; 1 to 1 and 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

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If you are looking for a breakfast or snack that tastes like a treat but works hard for your body, these Healthy Greek Yogurt Blueberry Protein Muffins are exactly what you need.

They are soft, fluffy, and packed with juicy blueberries in every bite. The best part is that they are made with simple ingredients you probably already have in your kitchen.

You get a protein boost from Greek yogurt and protein powder, so these muffins keep you full and satisfied for hours. They are perfect for meal prep, busy mornings, or a post workout snack that actually tastes good.

Ingredients

1 and 1/2 cups all purpose flour (or whole wheat pastry flour)
1/2 cup vanilla or unflavored protein powder (whey or plant based)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain Greek yogurt (full fat or low fat both work fine)
1/2 cup milk (dairy or unsweetened almond milk)
1/3 cup honey or maple syrup
1 large egg
3 tablespoons melted coconut oil or unsalted butter, cooled slightly
1 teaspoon vanilla extract
1 to 1 and 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

Same recipe photoshoot, same home kitchen, same natural window light, same smartphone camera style,

How to Make It

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a standard 12 cup muffin tin with paper liners or spray the cups with nonstick cooking spray.
In a large bowl, whisk together the all purpose flour, protein powder, baking powder, baking soda, and salt. Make sure everything is evenly combined.
In a separate medium bowl, whisk together the Greek yogurt, milk, honey or maple syrup, egg, melted coconut oil, and vanilla extract. Whisk until smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold everything together. Mix only until you no longer see streaks of flour. It is okay if the batter looks a little lumpy. Do not overmix.
Gently fold in the blueberries. If you use frozen blueberries, add them straight from the freezer. This helps prevent the batter from turning purple.
Divide the batter evenly into the prepared muffin cups. Each cup should be about three quarters full. For even muffins, you can use an ice cream scoop.
Place the muffin tin in the preheated oven and bake for 16 to 20 minutes.
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Storage Instructions

Store your Healthy Greek Yogurt Blueberry Protein Muffins in an airtight container at room temperature for up to 3 days.

If you need them to last longer, you can keep them in the refrigerator for up to a week. For long term storage, wrap each muffin individually in plastic wrap and place them in a freezer safe bag or container.

Freeze for up to 3 months. To thaw, simply leave a muffin on the counter for an hour or microwave it for 20 to 30 seconds.

Benefits of This Recipe

High in protein: Each muffin provides a solid amount of protein from the Greek yogurt and protein powder, which helps with muscle repair and keeps you full.
Lower in sugar: This recipe uses natural sweeteners like honey or maple syrup instead of refined sugar. You control how sweet they are.
Great for meal prep: Make a batch on Sunday and have a grab and go breakfast or snack for the whole week.
Kid friendly: The flavor is mild and the texture is soft, so even picky eaters will enjoy them.
Customizable: You can swap the blueberries for other berries, chocolate chips, or nuts easily.

What Not to Do

Do not overmix the batter. Overmixing develops too much gluten and makes the muffins tough and dense. Stir just until combined.
Do not use thawed frozen blueberries. Thawed berries release too much liquid and turn your batter purple. Add them straight from frozen.
Do not skip the Greek yogurt. It is key for moisture and protein. Substituting it with something else will change the texture and flavor.
Do not overbake the muffins. Overbaked muffins become dry and crumbly.
Check them a minute or two before the suggested time to be safe.
Do not use a protein powder that is not meant for baking. Some protein powders have an artificial taste or change texture when heated. A vanilla or unflavored whey or plant based blend works well.

FAQs

Can I use a different type of protein powder?

Yes, you can use whey, casein, or plant based protein powder. Just make sure it is a plain or vanilla flavor.

Some plant based powders absorb more liquid, so if the batter seems too thick, add an extra tablespoon of milk.

Can I make these muffins gluten free?

Absolutely. Swap the all purpose flour for a good quality 1 to 1 gluten free baking flour blend. The texture will be slightly different but still delicious.

Can I use low fat Greek yogurt?

Yes, low fat or nonfat Greek yogurt works perfectly in this recipe. The muffins will be just as moist and high in protein.

Why are my muffins flat or dense?

This can happen for a few reasons. You may have overmixed the batter, your baking powder or baking soda may be old, or you might have added too many blueberries. Check your ingredients and mix gently next time.

Can I freeze these muffins?

Yes, they freeze very well. Wrap each cooled muffin tightly in plastic wrap and store them in a freezer bag for up to 3 months. Reheat in the microwave or let them thaw at room temperature.