Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Greek Yogurt Blueberry Protein Muffins packed with protein and nutrients, easy to make and perfect for breakfast or snacks.

  • Total Time: 28-32 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 ½ cups whole wheat flour
  • ½ cup protein powder (vanilla or unflavored recommended)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup plain Greek yogurt (0% or 2% fat)
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup or honey (adjust to taste)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt until well combined.
  3. In a separate medium bowl, whisk together the Greek yogurt, unsweetened applesauce, maple syrup (or honey), eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold in the blueberries, using fresh or frozen (do not thaw if frozen).
  6. Divide the batter evenly among the 12 muffin cups, using an ice cream scoop or spoon.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Start checking at 18 minutes.
  8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

Adjust the amount of maple syrup or honey according to your preferred sweetness., Do not overmix the batter to avoid tough muffins., Different protein powders can be used: vanilla whey protein isolate preferred; casein and plant-based proteins also work but may alter texture or flavor., Frozen blueberries can be added directly without thawing, though they may bleed color., Substitutions: mashed banana instead of applesauce, other berries or chocolate chips instead of blueberries, agave nectar or stevia instead of maple syrup/honey., For storage, keep muffins in an airtight container at room temperature up to 3 days or freeze individually wrapped for up to 2 months.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 18-22 minutes
  • Category: Breakfast, Snack
  • Cuisine: Mediterranean-inspired

Nutrition

  • Serving Size: 1 muffin
  • Calories: About 150 kcal per muffin
  • Fat: Around 4 g per muffin
  • Carbohydrates: About 20 g per muffin
  • Protein: About 8 g per muffin