Blueberry Protein Muffins Greek (Printable Version)
Moist muffins packed with juicy blueberries and protein-rich Greek yogurt for a wholesome treat.
# What You Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup vanilla protein powder (whey or plant-based)
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 tablespoon all-purpose flour (for coating blueberries)
→ Wet Ingredients
07 - 1 cup plain Greek yogurt (2% or full fat)
08 - 2 large eggs
09 - 1/3 cup milk (dairy or unsweetened plant-based)
10 - 1/3 cup light olive oil or melted coconut oil
11 - 1/2 cup granulated sugar or coconut sugar
12 - 1 teaspoon pure vanilla extract
→ Add-Ins
13 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# How-To:
01 - Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a medium bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk together Greek yogurt, eggs, milk, oil, sugar, and vanilla extract until smooth and creamy.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Be careful not to overmix as this can result in dense muffins.
05 - Toss the blueberries with 1 tablespoon of flour in a small bowl to prevent them from sinking during baking.
06 - Gently fold the flour-coated blueberries into the batter using a spatula, being careful not to crush the berries.
07 - Divide the batter evenly among the muffin cups, filling each about 3/4 full.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The Greek yogurt makes them incredibly moist without any complicated techniques
- Each muffin packs 7 grams of protein but tastes like an indulgent bakery treat
02 -
- Overmixing protein powder batter makes muffins tough and rubbery, so stop as soon as the flour disappears
- Checking muffins at 18 minutes is crucial because protein powder can cause faster browning than regular muffins
03 -
- Room temperature ingredients prevent the protein powder from clumping in the batter
- Sprinkling coarse sugar on top before baking gives these a bakery-style crunch that my family fights over