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Healthy Greek Yogurt Blueberry Protein Muffins on a plate, fresh and delicious.

Healthy Greek Yogurt Blueberry Protein Muffins

These muffins are packed with gut-friendly ingredients like blueberries and Greek yogurt, offering a wholesome, protein-rich breakfast option that is both satisfying and delightful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups oat flour (or blend oats into flour) Use certified gluten free if needed.
  • 0.5 cups old fashioned oats Optional for texture.
  • 1 tablespoon chia seeds or ground flaxseed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1-2 teaspoons cinnamon Adjust according to your taste.
  • 1 pinch salt
Wet Ingredients
  • 2 large eggs Or substitute with flax eggs for vegan option.
  • 1 cup plain Greek yogurt Use thick yogurt for best results.
  • 1/3 cup maple syrup or honey Use less if you prefer it less sweet.
  • 2 tablespoons olive oil or melted coconut oil Gentle fats recommended.
  • 1 teaspoon vanilla extract
Fruits
  • 1.25 cups blueberries Fresh or frozen. Keep frozen until use.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan.
  2. In a bowl, mix together the oat flour, oats, chia or flax, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together the eggs, Greek yogurt, maple syrup, oil, and vanilla.
Mixing
  1. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  2. Gently fold in the blueberries.
Baking
  1. Scoop the batter into the muffin cups, filling them about 3/4 full.
  2. Bake for 18 to 22 minutes, until the tops spring back and a toothpick comes out mostly clean.
  3. Cool for 10 minutes before serving.

Notes

Store cooled muffins in an airtight container at room temperature for 1-2 days, or in the fridge for up to 5 days. They can be frozen individually for up to 3 months.