Description

These High-Protein Greek Yogurt Blueberry Muffins deliver a sophisticated balance of tart berries and a moist, tender crumb. Made with Greek yogurt for luxurious texture and significant protein boost without processed powders, every bite offers fresh flavor while satisfying cravings and nutritional needs.

Ingredients

Scale

2 cups Almond Flour
1/2 cup Oat Flour
1 cup Plain Greek Yogurt
1/2 cup Maple Syrup
1/4 cup Avocado Oil
2 Large Eggs
1.5 cups Fresh Blueberries
2 teaspoons Vanilla Extract
1.5 teaspoons Baking Powder
1/4 teaspoon Sea Salt

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Instructions

Preheat and Prepare: Set your oven to 350°F (175°C) and prepare a muffin ti
Whisk Dry Ingredients: Combine almond flour, oat flour, baking powder, and sea salt in a large bowl
Emulsify Wet Ingredients: In a separate bowl, whisk Greek yogurt, maple syrup, avocado oil, eggs, and vanilla extract until smooth
Combine: Pour wet ingredients into dry ingredients and fold until just combined
The Berry Fold: Gently fold fresh blueberries into the batter
Portion and Bake: Divide batter among muffin cups and bake for 22-25 minutes, or until golden and a toothpick comes out clea
Cooling: Let muffins cool in the pan for 5 minutes before transferring to a wire rack

Notes

For best results, use room temperature ingredients.

Do not over-mix the batter to maintain the light texture of the muffins.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 185 kcal
Sugar: 7g
Sodium: 60mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 8g
Cholesterol: 30mg