Healthy Greek Yogurt Blueberry Protein Muffins

Light, moist and packed with protein, these Greek yogurt blueberry muffins are a smart way to enjoy a treat that supports muscle repair and keeps you satisfied longer. They swap some of the fat and sugar of traditional muffins for nutrient-dense ingredients without sacrificing flavor. Before we dive into the recipe, a quick note about how these muffins fit into a balanced eating plan — if you’re tracking macros, check your own daily protein intake to adjust portion sizes accordingly.

Why Greek yogurt?

Greek yogurt lends body, tang and protein to baked goods. It keeps muffins tender while contributing calcium and probiotics (if your yogurt lists live cultures). Using yogurt also lets you reduce oil or butter while maintaining moistness — an easy swap for a healthier bake.

Ingredients (makes 12 muffins)

• 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
• 1/2 cup vanilla whey or plant-based protein powder (optional for extra protein)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut sugar or brown sugar (adjust to taste)
• 2 large eggs, room temperature
• 1 cup plain Greek yogurt (nonfat or 2% depending on preference)
• 1/4 cup unsweetened applesauce or melted coconut oil
• 1 tsp pure vanilla extract
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• Zest of 1 lemon (optional, brightens the flavor)

Quick substitutions and swaps

• Flour: Use oat flour or a gluten-free blend 1:1 if avoiding gluten; note texture changes.
• Sweetener: Stevia or erythritol can be used for lower sugar; reduce quantity to taste.
• Protein: If you omit protein powder, increase Greek yogurt to 1 1/4 cups for extra moisture.
• Fruit: Swap in raspberries or chopped peaches when blueberries aren’t in season.

Method

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease the cups.
2. In a large bowl whisk together flour, protein powder (if using), baking powder, baking soda, salt and coconut sugar.
3. In another bowl, beat the eggs; then whisk in Greek yogurt, applesauce (or oil) and vanilla until smooth. Stir in lemon zest.
4. Pour the wet ingredients into the dry and fold gently until just combined. Overmixing can make muffins tough.
5. Fold in blueberries with a spatula, coating them lightly to prevent them from sinking.
6. Divide batter evenly among muffin cups (about 3/4 full). Optionally top with a few extra blueberries or a light sprinkle of oats.
7. Bake 18–22 minutes or until a toothpick inserted in the center comes out clean and the tops are golden.
8. Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool completely.

Baking tips

• Avoid thawing frozen blueberries to reduce color bleeding. Tossing them in a little flour before folding in helps them stay suspended in the batter.
• For taller muffins, chill the batter 15 minutes before scooping.
• To make portable breakfast portions, freeze individual muffins and thaw overnight in the refrigerator or microwave for 20–30 seconds.

Nutrition highlights

Per muffin (approximate, varies by ingredients): 160–220 kcal, 8–14 g protein (higher if using protein powder), 18–24 g carbs, 4–8 g fat. These muffins pair well with a piece of fruit or a small handful of nuts for a balanced snack. If you have specific dietary concerns, review foods to avoid that might interfere with your goals — for example, limiting added sugars and refined carbs as explained in foods to avoid guides.

Storage

Store cooled muffins in an airtight container at room temperature up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months; thaw before reheating.

Conclusion

If you want a tested variation and low-sugar tips, see this Greek Yogurt Blueberry Muffins (Low Sugar Recipe) – Scrummy Lane for an alternate approach and serving ideas.