Go Back
–+ servings
Healthy Greek Yogurt Blueberry Protein Muffins

Healthy Greek Yogurt Blueberry Protein Muffins

Say goodbye to boring snacks with these Healthy Greek Yogurt Blueberry Protein Muffins packed with protein and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: High-Protein
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Fresh Blueberries Use fresh or frozen, but don’t thaw frozen berries.
  • 2 cups Plain Flour Swap in whole wheat flour for extra fiber.
  • 1 cup Thick Greek Yogurt Opt for plant-based yogurt for a dairy-free alternative.
  • 1/4 cup Extra-Virgin Olive Oil Melted coconut oil is a good substitute.
  • 1/4 cup Honey Maple syrup is a great vegan option.
  • 1 large Egg For an egg-free version, use a flax egg.
  • 1 tbsp Baking Powder Ensure it’s fresh for the best results.
  • 1/2 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract Almond extract can be used as an alternative.
  • 1 scoop Vanilla-Flavored Protein Powder Choose based on your dietary preferences.

Equipment

  • mixing bowl
  • Muffin tray
  • oven

Method
 

How to Make Healthy Greek Yogurt Blueberry Protein Muffins
  1. Preheat your oven to 360°F (180°C).
  2. Whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth and creamy.
  3. Combine the dry ingredients by gradually adding in the plain flour, protein powder, baking powder, and baking soda.
  4. Fold in the blueberries carefully.
  5. Distribute the batter evenly into a lined muffin tray, aiming for 12 muffins.
  6. Bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 2 days, in the fridge for up to a week, or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!