Blueberry Protein Yogurt Muffins
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 2 cups oat flour (or blended rolled oats)
- 2 scoops vanilla protein powder (approx. 60g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-fat plain Greek yogurt
- 2 large eggs
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk (as needed)
- 1.5 cups fresh blueberries
Instructions
- Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
- In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, and salt. Make sure there are no large clumps of protein powder so the texture remains consistent.
- In a separate medium bowl, beat the eggs and then stir in the Greek yogurt, maple syrup, and vanilla extract. Whisk until the mixture is smooth and well-combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just combined. If the batter seems too thick, add the almond milk one tablespoon at a time until it reaches a scoopable consistency. Be careful not to overmix.
- Gently fold the fresh blueberries into the batter. Save a few extra berries to press into the tops of the muffins for a beautiful finished look.
- Distribute the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.