Description
Make delicious and healthy Blueberry Yogurt Protein Muffins. This recipe is easy to follow and perfect for a quick breakfast or snack.
Ingredients
Scale
- 1 cup Greek yogurt
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup maple syrup
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine Greek yogurt, maple syrup, milk, eggs, and vanilla extract. Whisk until well blended.
- In another bowl, mix the flour, oats, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries into the batter, ensuring they are evenly distributed.
- Scoop the batter into the prepared muffin tins, filling each cup about 3/4 full.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh or frozen blueberries.
- Do not overmix the batter.
- Store in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg