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Greek yogurt blueberry protein muffins freshly baked and displayed on a plate.

Greek Yogurt Blueberry Protein Muffins

Deliciously nutritious muffins made with Greek yogurt and fresh blueberries, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt Use plain Greek yogurt for best results.
  • 1/2 cup honey or maple syrup Natural sweeteners can be used interchangeably.
  • 1/4 cup coconut oil, melted Ensure coconut oil is fully melted.
  • 2 large eggs Room temperature eggs will mix better.
  • 1 tsp vanilla extract Pure vanilla extract recommended.
Dry Ingredients
  • 2 cups whole wheat flour Can substitute with all-purpose flour.
  • 1/4 cup protein powder (optional) For added protein, this is optional.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
Add-ins
  • 1 cup fresh blueberries Rinse and pat dry before use.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the Greek yogurt, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
  3. In another bowl, whisk together the flour, protein powder, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are perfect for breakfast or a mid-morning snack. Pair them with a cup of tea or coffee for a delightful start to your day.