Description
Fluffy Greek yogurt blueberry muffins with 8g protein each. Made with wholesome ingredients and naturally sweetened. Perfect for meal prep breakfasts.
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon flour for coating blueberries
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup plain Greek yogurt
- ⅓ cup melted coconut oil
- ½ cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup milk
- 1½ cups fresh or frozen blueberries
- 2 tablespoons turbinado sugar for topping
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- Whisk together whole wheat flour, baking powder, baking soda, cinnamon, and salt in a large bowl until evenly combined.
- Mix melted coconut oil and maple syrup in a medium bowl, then add eggs and whisk vigorously until smooth and well blended.
- Stir Greek yogurt, vanilla extract, and milk into the wet mixture until completely smooth with no lumps remaining.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix.
- Toss blueberries with 1 tablespoon flour in a small bowl to coat them.
- Gently fold the floured blueberries into the batter, distributing them evenly throughout.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full, then sprinkle tops generously with turbinado sugar.
- Bake for 18 to 22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.
Notes
- Coat blueberries with flour before folding into batter to keep them suspended throughout the muffin.
- Use frozen blueberries straight from the freezer without thawing to prevent color bleeding into the batter.
- Fill muffin cups three-quarters full for perfectly domed tops.
- Let the batter rest for 5 minutes before baking to allow the baking powder to activate.
- Double the batch and freeze extras for quick breakfast options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American