Every now and then, you find a breakfast recipe that hits all the marks: easy to make, packed with protein, and downright delicious. That’s exactly what these Greek Yogurt Blueberry Protein Muffins deliver. Whether you’re prepping breakfasts for the week or need a healthy snack after your workout, these muffins have you covered.
Why You’ll Love These Protein Muffins
These Greek yogurt blueberry protein muffins are moist, fluffy, and just sweet enough without refined sugar. Using Greek yogurt as a base adds protein and moisture, so you get that perfect bakery-style texture without excess fat or added sugar. The juicy blueberries melt into pockets of flavor with every bite.
Here’s the real deal: Greek yogurt keeps these muffins soft and satisfying, while protein powder (or extra oats if you skip the powder) boosts the nutrition. Fresh or frozen blueberries both work — just don’t thaw frozen berries first or they’ll make your batter too wet. Toss the berries in a little flour before folding them in to keep them evenly distributed.
What You’ll Need
You’ll want these essentials on hand:
- Plain Greek yogurt — adds protein and moisture
- Fresh or frozen blueberries
- Protein powder (vanilla works best) — optional but recommended
- All-purpose flour (or a mix with oat flour or whole wheat)
- Baking powder and a pinch of salt
- Maple syrup or honey for natural sweetness
- Eggs, vanilla extract, and a neutral oil
This simple mix comes together in one bowl and bakes into 8–12 muffins in about 18–20 minutes at 350°F.
Step-by-Step: How to Make the Best Greek Yogurt Blueberry Protein Muffins
- Preheat & Prep: Set your oven to 350°F and line a muffin tin with liners or lightly grease it.
- Mix Dry Ingredients: In a bowl, whisk together flour, protein powder, baking powder, and salt.
- Coat Blueberries: Sprinkle fresh or frozen blueberries with a tablespoon of flour to keep them from sinking.
- Combine Wet Ingredients: In another bowl, stir Greek yogurt, eggs, maple syrup (or honey), oil, and vanilla.
- Fold & Bake: Add the wet mixture to the dry ingredients and gently fold in blueberries. Divide into the muffin tin and bake until golden and a toothpick comes out clean.
- Cool: Let your muffins cool in the pan before serving.
Ingredient Tips & Variations
- Protein Free Option: Skip the protein powder and add a little more flour plus a tablespoon of oats or flaxseed for texture and fiber.
- Lower Sugar: Use a sugar-free sweetener or reduce maple syrup slightly if you prefer less sweetness.
- Seasonal Twist: Swap in raspberries, chopped strawberries, or try lemon zest for a citrus pop.
Looking for other muffin ideas? These 5-Ingredient Protein Muffins are a game-changer when you need something quick and packed with nutrition, and Rhubarb Muffins with Greek Yogurt are perfect in spring when rhubarb is in season.
Storage & Meal Prep
These muffins stay fresh on the counter for about 2–3 days in an airtight container. Pop them in the fridge if you want them to last up to a week. They also freeze beautifully — just thaw overnight or microwave briefly when you’re ready to eat.
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Greek Yogurt Blueberry Protein Muffins
- Total Time: 30 minutes
- Yield: 8–12 muffins 1x
- Diet: Vegetarian
Description
These Greek Yogurt Blueberry Protein Muffins are moist, fluffy, and packed with protein. Perfect for meal prep, post-workout snacks, or a healthy breakfast on the go.
Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup neutral oil (like avocado or canola)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or a mix with oat/whole wheat)
- 1/2 cup vanilla protein powder (optional)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (to coat berries)
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a small bowl, toss blueberries with 1 tbsp flour and set aside.
- In a large bowl, whisk together Greek yogurt, eggs, maple syrup, oil, and vanilla extract.
- In another bowl, mix flour, protein powder, baking powder, and salt.
- Add dry ingredients to the wet mixture and stir until just combined.
- Fold in the coated blueberries gently.
- Divide batter evenly into 8–12 muffin cups.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Notes
Use oat flour or whole wheat for added nutrition. Skip protein powder and sub 2 tbsp extra flour + 1 tbsp flaxseed if desired. Muffins stay fresh for 2–3 days at room temp, 1 week in the fridge, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
Final Thoughts
Greek yogurt blueberry protein muffins are a winning blend of taste and nutrition. They’re rich in protein thanks to Greek yogurt and optional protein powder, naturally sweetened, and packed with antioxidant-rich blueberries. Whether you make them for breakfast, snack time, or post-workout fuel, they’re sure to become a favorite in your baking rotation.