Greek Yogurt Blueberry Protein Muffins (Printable)

Moist, protein-filled muffins loaded with blueberries, perfect for nutritious breakfasts and healthy snacking.

# What You Need:

01 - 1 1/2 cups whole wheat flour

02 - 1/2 cup vanilla protein powder

03 - 1 tsp baking powder

04 - 1/2 tsp baking soda

05 - 1/4 tsp 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 tsp 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 mixing bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt until thoroughly blended.

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

04 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—avoid overmixing to prevent tough muffins.

05 - Gently fold in the blueberries, reserving a few to press on top of each muffin before baking for visual appeal.

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

07 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

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

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Each muffin delivers 7 grams of protein without that chalky protein powder aftertaste
The texture is incredibly moist thanks to Greek yogurt and applesauce
Perfectly portioned for grab and go breakfasts or post workout snacks

02 -

Overmixing develops gluten which makes protein muffins tough and rubbery
Protein powder brands vary wildly in sweetness so taste your batter before adding more sweetener

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