Protein Blueberry Muffins with Greek Yogurt (No Eggs)

Eggless blueberry protein muffins in a muffin tin

Protein Blueberry Muffins with Greek Yogurt (No Eggs)

These high protein blueberry muffins use Greek yogurt and protein powder to keep them moist and fluffy. With a touch of almond extract, they taste like a fresh bakery-style treat, but with way more protein to keep you fuller for longer. Plus the 14g per (large) muffin doesn't hurt ;)

note - where possible, I do recommend following the gram measurements as there are inconsistencies with different cups/spoons

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Snack

Cuisine American

Servings large muffins (or 12 regular)

Calories 250 kcal

Equipment

1 Jumbo muffin tin, I used a large (6x muffin tin). If using smaller, adjust baking time.

Ingredients

210 g (2 cups) all-purpose flour
75 g (½ cups) protein powder, vegan preferred (see Note 1). sub with equal amounts of flour if not using
15 g (1 tablespoon) baking powder
3 g (½ teaspoon) salt
150 g (¾ cups) white sugar
155 ml (⅔ cup) milk, subs note 2
160 g (⅔ cups) Greek yogurt, subs note 3
1 teaspoon (1 teaspoon) almond extract, subs note 4
150 g (1 cups) blueberries, fresh or frozen, see note 5
15 g (2 tablespoon) flour, extra for blueberries

Instructions

Preparation

Preheat the oven to 200°C (400°F) and line or grease a muffin tin.

Prepare Muffins

In a large bowl, whisk together 210 g (2 cups) all-purpose flour, 75 g (½ cups) protein powder, 15 g (1 tablespoon) baking powder, 3 g (½ teaspoon) salt, 150 g (¾ cups) white sugar
In a separate bowl, mix 155 ml (⅔ cup) milk, 160 g (⅔ cups) Greek yogurt, 1 tsp almond extract until smooth.
Gently stir the wet ingredients into the dry until just combined—avoid overmixing to keep the muffins fluffy.
Lightly coat 150 g (1 cups) blueberries in (approx) 15 g (2 tablespoon) flour to prevent sinking, then fold gently into the batter.

Bake

Divide the batter evenly between muffin cups, filling each ¾ full.
Bake at 200°C (400°F) for 10 minutes, then reduce to 180°C (350°F) and bake for 10-15 minutes, or until a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Note 1 - Protein Powder

I recommend using Vegan protein powder as it acts similarly to flour when baking. If omitting, replace with the same amount of flour.

Note 2 - Milk

Use any type of milk you want. Nutritional information based off cow's milk.

Note 3 - Greek yogurt

Substitute with another plain-flavoured yogurt (dairy or dairy-free). You could also use vanilla or blueberry for a stronger sweet taste.

Note 4 - Almond Extract

Substitute with vanilla for a milder flavour.

Note 5 - Fresh vs Frozen

You can use either for this recipe. If using frozen, keep them frozen until just before using them as this will decrease the likelihood that the colour leaks into the batter.

Storing

Store in an airtight container at room temperature for up to 2 days, or store them in the fridge for up to a week to maintain freshness.

Freezing

Freeze muffins in a single layer in an airtight container or ziplock bag for up to 3-6 months. Thaw overnight in the fridge or microwave for 20–30 seconds when ready to eat.

Nutrition

Serving: 1large muffinCalories: 250kcalCarbohydrates: 46gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 20mgSodium: 255mgPotassium: 138mgFiber: 1gSugar: 23gVitamin A: 69IUVitamin C: 2mgCalcium: 194mgIron: 2mg

Keyword Blueberry Muffin, Breakfast meal prep, Breakfast recipe, Muffin Recipe, snack recipe

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