Greek Yogurt Blueberry Protein Muffins (Printable)

Moist, protein-packed muffins bursting with fresh blueberries for a nutritious breakfast or snack.

# What You'll Need:

01 - 1 1/2 cups whole wheat flour

02 - 1/2 cup vanilla protein powder

03 - 1 teaspoon baking powder

04 - 1/2 teaspoon baking soda

05 - 1/4 teaspoon salt

06 - 1 cup plain Greek yogurt

07 - 2 large eggs

08 - 1/4 cup maple syrup or honey

09 - 1/4 cup unsweetened applesauce

10 - 1/4 cup milk

11 - 1 teaspoon vanilla extract

12 - 1 cup fresh or frozen blueberries

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

02 - In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt until well blended.

03 - In a separate bowl, whisk together Greek yogurt, eggs, maple syrup, applesauce, milk, and vanilla extract until smooth and creamy.

04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.

05 - Fold in the blueberries until evenly distributed. Reserve a few berries to press on top of muffins before baking if desired.

06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.

07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

01 -

You get a legit protein boost without that chalky aftertaste that haunts most protein baked goods
The texture is incredibly moist thanks to the Greek yogurt, not dry or rubbery like gym muffins tend to be

02 -

Overmixing is the enemy here, stop folding as soon as the flour disappears into the batter
Protein powder brands vary wildly in sweetness, so taste your batter and adjust maple syrup if needed

03 -

If using frozen blueberries, do not thaw them first or they will turn your batter purple
Let the batter rest for 10 minutes before baking for extra fluffy muffins