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Blueberry Yogurt Protein Muffins

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Delicious and nutritious blueberry muffins made with Greek yogurt and oats for a protein-packed treat.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, combine Greek yogurt, maple syrup, milk, eggs, and vanilla extract. Whisk until well blended.
  3. In another bowl, mix together the flour, oats, baking powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix.
  5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  6. Scoop the batter into the prepared muffin tins, filling each cup about 3/4 full.
  7. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for a week. Freeze for longer storage.

Find it online: https://tastieats.com/blueberry-yogurt-protein-muffins/