Description
These Greek Yogurt Blueberry Muffins are soft, fluffy, and packed with juicy blueberries in every bite. Made with Greek yogurt and protein powder, they offer a delicious balance of flavor and nutrition, making them perfect for breakfast, meal prep, or a satisfying snack any time of the day.
Ingredients
- 10 oz fresh blueberries
- 1 cup all-purpose flour
- 3/4 cup thick Greek yogurt
- 1/2 cup extra-virgin olive oil
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/2 cup vanilla protein powder
Instructions
- Preheat the oven to 360°F (180°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the egg, honey, Greek yogurt, vanilla extract, and olive oil until smooth.
- Add the flour, protein powder, baking powder, and baking soda to the wet ingredients and stir gently until just combined.
- Carefully fold in the fresh blueberries without overmixing.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 15–20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack.
Notes
- Serve warm for the best flavor and texture.
- Enjoy with butter, cream cheese, or almond butter.
- Pair with coffee, tea, or a fruit smoothie.
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze individually wrapped muffins for up to 3 months.
- Thaw overnight in the refrigerator or at room temperature.
- Reheat in the microwave for 15–20 seconds before serving.