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Healthy Greek Yogurt Blueberry Protein Muffins - A Delicious High Protein Snack

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. In a large bowl, whisk together the all purpose flour, protein powder, baking powder, baking soda, and salt. Make sure everything is evenly combined.
  3. 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.
  4. 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.
  5. Gently fold in the blueberries. If you use frozen blueberries, add them straight from the freezer. This helps prevent the batter from turning purple.
  6. 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.
  7. 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.
  8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.