Protein Blueberry Muffins
These blueberry muffins are made with Greek yogurt to add extra protein. They are moist, dense and taste great. There is a recipe for a streusel topping which is optional!
from 1 vote
plain Greek yogurt
cake flour or gluten free flour
if using gluten free flour, use 1:1 measure for measure
Preheat oven to 375F.
Line 16 muffin tins with liners. Grease with non stick spray and set aside.
In a medium sized mixing bowl, cream together the softened butter and sugar using an electric mixer. Mix on medium speed until creamed (about 3 minutes.)
Add in eggs and vanilla, mix on medium speed for 1 minute.
Add Greek yogurt, mix until combined.
In a separate bowl, combine the flour, salt, baking soda and cinnamon. Mix until combined.
Add the flour mixture into the Greek yogurt mixture. Mix with electric mixer until just combined.
Gently fold in blueberries using a rubber spatula.
Fill prepared muffin tins ¾ the way full. Top with 1 tsp of streusel if desired. (See below recipe for streusel).
Bake in oven for 18-20 minutes. Toothpick should come out clean when inserted into center of muffin.
Combine the oatmeal, brown sugar, cinnamon and oil in a medium bowl. Mix until combined.
For best quality, store these muffins in an airtight container in the refrigerator for up to one week.
Calories with streusel topping: 145 calories / muffin
Calories without streusel topping: 125 calories/muffin
5 grams protein / muffin
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