Protein Blueberry Muffins with Greek Yogurt (No Eggs)
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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.
Equipment
- 1 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
- 135 g (½ cups) 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
- 15 g (2 tablespoon) flour
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 135 g (½ cups) 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.
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: 1MuffinCalories: 241kcalCarbohydrates: 44gProtein: 13gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 19mgSodium: 373mgPotassium: 126mgFiber: 1gSugar: 23gVitamin A: 63IUVitamin C: 2mgCalcium: 189mgIron: 2mg
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