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