Description
Deliciously fluffy and high in protein, these blueberry muffins are perfect for breakfast or a healthy snack.
Ingredients
Scale
- 1 cup Greek yogurt
- 1 cup protein powder
- 2 cups whole wheat flour
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 cup fresh or frozen blueberries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries until distributed evenly throughout the batter.
- Fill the muffin tins about 2/3 full with the batter, ensuring an even bake.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Use fresh blueberries for the best taste. Avoid overmixing the batter for light muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg