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!
Ingredients
- ⅔ cup granulated sugar
- 3 tbsp butter softened
- 2 eggs
- 1 tbsp vanilla
- 1 ¼ cups plain Greek yogurt nonfat
- 1 ¾ cup cake flour or gluten free flour if using gluten free flour, use 1:1 measure for measure
- ½ tsp salt
- ¾ tsp baking soda
- ½ tsp cinnamon
- 2 cups blueberries fresh
Streusel Topping
- ½ cup oatmeal old fashioned
- ¼ cup brown sugar packed
- 1 tbsp cinnamon
Instructions
- 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.
Streusel Instructions
- Combine the oatmeal, brown sugar, cinnamon and oil in a medium bowl. Mix until combined.
Notes
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
Nutrition
Calories: 145kcal
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