Hi, I’m Clara, and I know how hard it is to find time for a healthy breakfast or snack when you’re juggling a million things! That’s why I’m so excited to share my recipe for Greek Yogurt Blueberry Protein Muffins. These muffins are not only incredibly easy to make, but they’re also packed with protein and bursting with juicy blueberries. The best part? You can whip them up in about 30 minutes! Let’s get baking these simple, delicious muffins.
Table of contents
Table of Contents
Why You’ll Love These Greek Yogurt Blueberry Protein Muffins
- Quick and Easy: These muffins come together in under 30 minutes, perfect for busy mornings or a speedy afternoon snack.
- Packed with Protein: Thanks to the Greek yogurt, each muffin is a protein powerhouse, keeping you full and energized.
- Simple Ingredients: You likely already have most of these ingredients in your pantry, making this recipe a breeze to prepare.
- Kid-Friendly: Even the pickiest eaters will love the sweet blueberries and tender texture of these muffins.
About the Ingredients for Greek Yogurt Blueberry Protein Muffins
- 2½ cups all-purpose flour: Flour provides the structure for our muffins.
- 1 tablespoon baking powder: This helps the muffins rise, giving them a light and airy texture.
- ½ teaspoon baking soda: Also known as bicarbonate of soda, baking soda reacts with the yogurt to give the muffins an extra lift.
- ½ cup sugar (heaped): Sugar adds sweetness and helps to create a tender crumb.
- ½ teaspoon salt: Salt enhances the flavors of all the other ingredients.
- 2 large eggs (lightly beaten): Eggs bind the ingredients together and add richness.
- ⅔ cups oil: I like to use either canola or light olive oil, but any oil will work. It keeps the muffins moist.
- 1 cup Greek yogurt: I prefer authentic Greek yogurt, but any Greek yogurt works. It adds moisture and protein, resulting in a tender crumb. You may have to adjust the amount of milk.
- ¼ cup milk: Actually, ¼ to ½ cup. The mixture should be quite thick, but if it’s dry add a little more milk.
- 1½ cups blueberries: Fresh or frozen blueberries add bursts of juicy sweetness.
- extra sugar (for sprinkling (optional)): A sprinkle of sugar on top adds a touch of sparkle and extra sweetness.
How to Make Greek Yogurt Blueberry Protein Muffins: Step-by-Step
- Preheat the oven to 375F/190C, this is the temperature I bake them at in my convection/fan oven. If you’re using a conventional oven, increase temperature to 400F/205C.
- Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
- Combine the eggs, oil, yogurt, and milk in another bowl or jug.
- Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). The batter will be fairly thick, but not dry.
- Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the center comes out clean.
- Cool on a wire rack, then store in an airtight container.
Helen’s Top Tips for Perfect Greek Yogurt Blueberry Protein Muffins
- Don’t overmix the batter! Overmixing leads to tough muffins. Stir until just combined.
- Use room-temperature ingredients. This helps everything blend together more evenly, resulting in a better texture.
- Gently fold in the blueberries. This prevents them from bursting and bleeding into the batter.
Variations on This Greek Yogurt Blueberry Protein Muffins Recipe
| Variation | Ingredient Substitution | Notes |
|---|---|---|
| Vegan | Replace eggs with flax eggs; use plant-based yogurt/milk | Ensure your baking powder is vegan-friendly. |
| Gluten-Free | Use a gluten-free all-purpose flour blend | Look for a blend that contains xanthan gum for best results. |
| Nut-Free | Ensure all ingredients are processed in a nut-free facility | Double-check labels to avoid cross-contamination. |
| Dairy-Free | Use dairy-free yogurt and milk alternatives | Coconut or almond yogurt and milk work well. |
| Lemon Zest | Add 1-2 teaspoons of lemon zest to the batter | Brightens the flavor and complements the blueberries. |
| Different Berries | Substitute raspberries, strawberries, or mixed berries | Use the same quantity as the blueberries (1½ cups). |
| Cinnamon or Nutmeg | Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients | Warm spices enhance the overall flavor. |
Troubleshooting: Common Muffin Mistakes and How to Avoid Them
- Muffins are too dry: This is often caused by overbaking or using too much flour. Make sure to measure your flour accurately and check the muffins for doneness a few minutes early.
- Muffins didn’t rise: This could be due to using old baking powder or baking soda. Always check the expiration dates and make sure they’re still active.
- Blueberries sank to the bottom: Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the muffins.
How to Store Greek Yogurt Blueberry Protein Muffins
To store these muffins, let them cool completely on a wire rack. Then, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. This helps prevent freezer burn. They can be stored in the freezer for up to 2 months. To reheat, simply thaw them at room temperature or pop them in the microwave for a few seconds.
Equipment You’ll Need
- Mixing bowls
- Wooden spoon
- Whisk
- Muffin pan
- Muffin liners
- Nonstick cooking spray
- Wire rack
Nutritional Information for Greek Yogurt Blueberry Protein Muffins
(Per muffin)
- Calories: 200
- Protein: 7g
- Fat: 10g
- Carbs: 25g
Ultimate Greek Yogurt Blueberry Protein Muffins
Ingredients
Equipment
Method
- Preheat the oven to 375F/190C, this is the temperature I bake them at in my convection/fan oven. If you’re using a conventional oven, increase temperature to 400F/205C.
- Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
- Combine the eggs, oil, yogurt, and milk in another bowl or jug.
- Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). The batter will be fairly thick, but not dry.
- Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the center comes out clean.
- Cool on a wire rack, then store in an airtight container.
Notes
Frequently Asked Questions About Greek Yogurt Blueberry Protein Muffins
How long do these blueberry muffins last?
These muffins will last for up to 3 days at room temperature, stored in an airtight container.
Can you freeze them?
Yes, you can freeze them for up to 2 months. Wrap them individually in plastic wrap before placing them in a freezer-safe bag.
Can these muffins be adapted to suit special dietary requirements? (gluten free, dairy free, sugar free etc.)
Yes, see the “Variations” section above for suggestions on how to adapt this recipe.
Can I make mini muffins instead?
Yes, you can. Reduce the baking time to 10-12 minutes.
Can I replace all the white flour with whole wheat flour?
You can, but the muffins may be denser. Start by replacing half of the white flour with whole wheat flour.
What type of protein powder is recommended for these blueberry muffins?
I have not tested this recipe with protein powder, but if you want to add a scoop or two, I suggest using vanilla or unflavored whey or plant-based protein powder.
How do I keep the blueberries from sinking?
Toss the blueberries in a tablespoon of flour before folding them into the batter.
Can I make these ahead of time
Yes, you can bake these muffins ahead of time and store them as described above.
Conclusion
I hope you love these Greek Yogurt Blueberry Protein Muffins as much as I do! They’re the perfect way to start your day or enjoy a guilt-free treat. Now, I’d love to hear from you! What are your favorite muffin mix-ins? Share your ideas in the comments below, and don’t forget to tag me in your muffin masterpieces on social media!
