Introduction

Friends, you know those evenings. You’ve had a long day, dinner is done, and that sweet craving hits. You want something cozy and satisfying, but you don’t want to undo all your healthy choices. These Greek Yogurt Blueberry Protein Muffins are my answer! Imagine a dreamy, fluffy, perfectly moist muffin, bursting with juicy blueberries and a warm hint of vanilla. They are the perfect snack for a busy weeknight (or a super-fast breakfast!). This recipe is my favorite because it nails the balance between pure comfort (it’s a muffin!) and amazing nutrition (hello, protein!) and is so, so easy to whip up.

Serving Versatility

These muffins are a true grab-and-go star. They are fantastic all on their own as a quick breakfast or post-workout snack. But you can also dress them up! Try one slightly warm with a smear of almond butter, or crumble it over a bowl of Greek yogurt for a delicious, crunchy parfait.

Full Recipe Section

Ingredients

• 1 1/2 cups oat flour (or whole wheat flour)
• 1/2 cup vanilla protein powder (whey, casein, or a plant-based blend works well)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup plain Greek yogurt (2% or full fat recommended)
• 2 large eggs, at room temperature
• 1/3 cup maple syrup (or honey)
• 1/4 cup melted coconut oil (or avocado oil)
• 1 teaspoon vanilla extract
• 1 cup blueberries (fresh or frozen)

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners or spray it well with nonstick spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the oat flour, protein powder, baking soda, baking powder, and salt. Make sure to break up any clumps from the protein powder.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
4. Combine: Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix! A few lumps are perfectly fine.
5. Add Blueberries: Gently fold in the blueberries. If using frozen blueberries, toss them with 1 teaspoon of your flour first to prevent them from sinking to the bottom.
6. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups. They will be quite full.
7. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Servings: 12 muffins Calories: Approx. 165 kcal per muffin

Why You’ll Love This Recipe

• So Fast: You can have these mixed and in the oven in 10 minutes flat. Perfect for last minute meal prep.
• Actually Keeps You Full: Unlike a sugary bakery muffin, these are packed with protein from the Greek yogurt and protein powder, keeping you satisfied for hours.
• Cozy & Delicious: They are so moist and fluffy, with those amazing bursts of sweet blueberry. Pure comfort food!
• Budget Smart: It’s a great way to use up that tub of Greek yogurt and protein powder you already have in your kitchen.
• Endlessly Customizable: No blueberries? Use raspberries or chocolate chips. Add a teaspoon of cinnamon or lemon zest for a different flavor!

Cooking Technique Note

The secret weapon in these muffins is the Greek yogurt. In baking, it’s a total powerhouse! It provides a huge boost of protein, but it also adds incredible moisture and a slight tanginess that balances the sweetness. It works with the baking soda to help the muffins rise and become beautifully fluffy, all while replacing the need for a lot of extra oil or butter.

Serving Suggestions

• The Grab and Go: The perfect breakfast to eat in the car on a busy morning.
• Warm & Cozy: Heat one up for 15 seconds in the microwave and add a small smear of butter or almond butter.
• Yogurt Parfait: Crumble a muffin over a bowl of vanilla yogurt and top with extra fresh berries.
• Healthy Dessert: Enjoy one after dinner for a sweet treat that you can feel great about.

Pro Tips for Success

• Do Not Overmix! This is the most important muffin rule. When you combine the wet and dry ingredients, stir only until you no longer see streaks of flour. Overmixing develops the gluten and makes the muffins tough and dense.
• Room Temp Ingredients: For the fluffiest possible muffin, try to use room temperature eggs and Greek yogurt. It helps them mix together more evenly.
• Protein Powder Matters: Different protein powders bake differently. A whey/casein blend or a good plant-based blend often gives a better, more moist texture than 100% whey isolate, which can sometimes turn out rubbery.
• The High Heat Start: For that perfect bakery style dome, you can start the oven at 400°F (200°C) for the first 5 minutes, then drop the temperature to 375°F (190°C) for the remaining bake time.

Storage & Reheating

Storage: These muffins are very moist, so they keep best in an airtight container. They’ll last at room temperature for about 2 days or in the refrigerator for up to 5 days. They also freeze beautifully! Just place them in a freezer safe bag for up to 3 months.

Reheating: To get that “fresh baked” feeling, pop a muffin in the microwave for 15 to 20 seconds. If you’re reheating from frozen, microwave for about 45 seconds.

Closing Paragraph

Your weekly meal prep just got so much more delicious! Having a batch of these healthy, protein packed muffins on the counter is a total game changer for busy days. They are truly a snack you can feel good about grabbing. I hope you bake a batch and absolutely love them!

If you try this recipe, please leave a comment and a rating below! I’d love to know what you think and if you tried any fun variations!

🎀 Final Thoughts

There’s just nothing better than the smell of blueberry muffins baking in the oven. It makes the whole house feel cozy. Knowing they are packed with goodness is just the cherry (or blueberry!) on top. Happy baking!