Description
Deliciously moist blueberry muffins packed with Greek yogurt and protein powder, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup Greek yogurt
- 1 cup old-fashioned oats
- 1 cup whole wheat flour (or all-purpose)
- 1 cup fresh or frozen blueberries
- 1/2 cup vanilla protein powder
- 1/4 cup cane or brown sugar
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the Greek yogurt, oats, flour, protein powder, sugar, avocado oil, vanilla extract, cinnamon, baking powder, baking soda, and salt until well combined.
- Gently fold in the blueberries.
- Fill muffin cups almost to the top with the batter.
- Bake for 5 minutes at 375°F, then reduce the temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.
Notes
For variations, you can use different berries, add nuts, or incorporate lemon zest. Muffins freeze well for easy future breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg