These Greek Yogurt Blueberry Protein Muffins are everything you want in a healthy muffin — moist, lightly sweet, and bursting with juicy blueberries. Thanks to protein-rich Greek yogurt, they’re tender and filling, making them perfect for breakfast, meal prep, or a wholesome on-the-go snack.
Made with simple ingredients and low in sugar, these muffins prove that healthy baking can still taste indulgent.
Why You’ll Love This Recipe
- High in protein and low in sugar
- Fluffy, bakery-style texture
- Made with simple pantry staples
- Kid-friendly and freezer-friendly
- Perfect for breakfast, snacks, or meal prep
Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- 1 ½ cups whole wheat flour (or oat flour for gluten-free option)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup plain Greek yogurt (nonfat or low-fat)
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ cup melted coconut oil (or light olive oil)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 1 scoop vanilla protein powder (for extra protein)
Instructions
- Preheat Oven:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it. - Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. - Combine Wet Ingredients:
In another bowl, mix Greek yogurt, honey, eggs, coconut oil, and vanilla until smooth. - Combine & Fold:
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries. - Bake:
Divide batter evenly into the muffin cups. Bake for 18–22 minutes, or until a toothpick comes out clean. - Cool & Serve:
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!
Tips & FAQs
Can I use frozen blueberries?
Yes — just add them straight from the freezer (do not thaw) to prevent discoloration.
How can I add more protein?
Add a scoop of vanilla or unflavored protein powder, or sprinkle chia seeds into the batter.
Can I make these dairy-free?
Swap the Greek yogurt for a plant-based yogurt alternative.
How do I store them?
Keep in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 1 muffin | 160 | 7g | 18g | 6g | 8g | 2g |
Disclaimer: Nutrition values are approximate and may vary based on ingredients used.
