Hey there, friend! Are you looking for a breakfast option that’s not just tasty but also good for you? You’ve hit the jackpot! Today, we’re whipping up some Healthy Greek Yogurt Blueberry Protein Muffins that are perfect for busy mornings. Seriously, these muffins are so good, you might just find yourself sneaking one for a midnight snack.
Why You’ll Love This Healthy Greek Yogurt Blueberry Protein Muffins
Let’s be real: mornings can be hectic, especially for busy moms and professionals. You want something that’s not only filling but also healthy. These muffins tick all the boxes! Packed with protein from Greek yogurt and bursting with fresh blueberries, they’re a guilt-free grab-and-go option. Plus, they’re super, super easy to make! I mean, who doesn’t love homemade muffins that don’t take half the morning to whip up? Trust me, your kids will love these as much as you will.
Ingredients
- 1 cup whole wheat flour – for a hearty, healthy base.
- 1 cup rolled oats – adds texture and fiber!
- 1 teaspoon baking powder – helps those muffins rise.
- 1/2 teaspoon baking soda – for extra fluffiness!
- 1/4 teaspoon salt – it’s the secret ingredient that brings everything together.
- 1/2 cup honey or maple syrup – because sweet is good.
- 1 cup plain Greek yogurt – this is where the protein magic happens.
- 2 large eggs – binds everything beautifully.
- 1 teaspoon vanilla extract – adds a warm, cozy flavor.
- 1 cup fresh blueberries (or frozen) – the stars of the show!
Steps
- Preheat your oven to 350°F (175°C). Grab those muffin liners or grease a muffin pan so nothing sticks. We want these beauties to come out in one piece!
- In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, and salt. Give it a good whisk to combine everything nicely.
- In another bowl, mix together the honey (or maple syrup), Greek yogurt, eggs, and vanilla extract. Make sure it’s well combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together. Be careful not to overmix; a few lumps are okay.
- Now, fold in those gorgeous blueberries. I love the way they burst in the oven, leaving a sweet trail throughout the muffins!
- Scoop the batter into your prepared muffin pan, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!
- Once they’re done, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
And just like that, you’ve got yourself a batch of Healthy Greek Yogurt Blueberry Protein Muffins! Easy-peasy, right? One time, I made these for a family brunch, and before I could say “muffin”, they were gone!
Cooking Tips
Here’s a little tip: If you want to jazz these muffins up, throw in some chopped nuts or a sprinkle of cinnamon. It adds a nice touch! Also, if you find yourself with a half-open bag of oats, just toss them in. They work wonders!
FAQs
Can I make Healthy Blueberry Muffins without eggs? Absolutely! You can replace the eggs with flaxseed meal mixed with water or applesauce for a vegan option.
What are some Healthy Grab And Go Breakfast Ideas for kids? Besides these muffins, try making overnight oats or smoothie packs. They’re super convenient and healthy!
Are these Breakfast Muffins High Protein? Yes! With Greek yogurt and eggs, these muffins have a boost of protein, making them great for filling little tummies.
Can I freeze Healthy Homemade Muffins? Definitely! These muffins freeze beautifully. Just pop them in a freezer bag, and you’ve got a quick breakfast ready to go!
So, there you have it! Enjoy your Healthy Greek Yogurt Blueberry Protein Muffins, and remember, they’re perfect for any time of day. Happy baking!
Print
Healthy Greek Yogurt Blueberry Protein Muffins: A Delicious Start to Your Day
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Healthy Greek Yogurt Blueberry Protein Muffins are naturally sweetened, full of whole grains, and packed with protein from Greek yogurt and eggs. A delicious and nourishing snack or breakfast that’s perfect for meal prep!
Ingredients
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup honey or maple syrup
1 cup plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin pan with paper liners or grease well.
2. In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, and salt.
3. In another bowl, combine honey (or maple syrup), Greek yogurt, eggs, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix.
5. Fold in the blueberries.
6. Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use frozen blueberries—no need to thaw, just toss them in a little flour first to prevent sinking.
Store in an airtight container for up to 3 days, or freeze for up to 2 months.
For a boost, add a tablespoon of chia seeds or flaxseed to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: greek yogurt muffins, healthy blueberry muffins, high protein snack, no refined sugar muffins, whole wheat muffin