Healthy Blueberry Protein Muffins with Greek Yogurt
Protein Muffins
Fluffy, protein-packed blueberry muffins made with Greek yogurt and oats. Perfect for a quick healthy breakfast.
Nutrition (per serving)
These High Protein Muffins are a total game-changer for anyone looking to simplify their morning routine without sacrificing nutrition. By using a base of oat flour and Greek yogurt, we achieve a moist, tender crumb that feels like a decadent treat but packs enough protein to keep you satisfied until your next meal. They are naturally sweetened and provide a steady energy boost that avoids the mid-morning sugar crash.
What I love most about this recipe is how versatile it is; you can easily swap the blueberries for dark chocolate chips or chopped walnuts depending on your mood. They freeze beautifully, making them the ultimate meal-prep snack for those busy weeks when you need a healthy grab-and-go option. Just pop one in the microwave for a few seconds, and it's like they're fresh out of the oven all over again.
Ingredients
- Oat flour:2 cups
- Vanilla whey protein powder:1 cup
- Baking powder:2 tsp
- Ground cinnamon:½ tsp
- Salt:¼ tsp
- Plain Greek yogurt:1 cup
- Large eggs:2 pieces
- Maple syrup:1/3 cup
- Unsweetened almond milk:¼ cup
- Vanilla extract:1 tsp
- Fresh blueberries:1 cup
Instructions
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Preheat your oven to 350°F and grease a standard 12-cup muffin tin or line it with paper liners.
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In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and salt.
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In a separate medium bowl, combine the Greek yogurt, eggs, maple syrup, almond milk, and vanilla extract. Whisk until the mixture is smooth and well-combined.
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Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
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Gently fold in the fresh blueberries by hand.
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Divide the batter evenly among the 12 muffin cups, filling each about three-quarters of the way full.
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Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Notes
- If using frozen blueberries, do not thaw them first; toss them in a teaspoon of oat flour before folding into the batter to prevent them from sinking.
- Ensure your protein powder is a brand you enjoy the taste of, as it provides a significant portion of the flavor profile.
- Store these in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
