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Description
Make these blueberry protein muffins with Greek yogurt for a healthy and delicious breakfast or snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, combine sugar, melted butter, egg, Greek yogurt, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries.
- You can substitute almond flour for all-purpose flour for a gluten-free option.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg