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A plate of freshly baked Blueberry Yogurt Muffins with golden tops, garnished with fresh blueberries and mint leaves on a rustic wooden table.

Energizing Blueberry Yogurt Muffins: Your Delicious Morning Boost!

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Start your mornings on a healthy and flavorful note with these Energizing Blueberry Yogurt Muffins. Packed with fresh blueberries and Greek yogurt, these protein muffins are perfect for a nutritious breakfast or a wholesome snack. Easy to make and irresistibly delicious, they provide a delicious morning boost that combines taste and wellness.

  • Total Time: 30-35 minutes
  • Yield: 12 muffins

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup honey or maple syrup
  • 2 large eggs
  • 1 cup Greek yogurt (full-fat or low-fat)
  • ¼ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  2. Combine honey or maple syrup, eggs, Greek yogurt, vegetable oil, and vanilla extract in a separate bowl. Beat until smooth and well incorporated.
  3. Gradually add the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing.
  4. Gently fold in the blueberries, being careful not to crush them, to distribute the fruit evenly throughout the batter.
  5. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it. Divide the batter evenly among the cups, filling each about 3/4 full. Bake for 20-25 minutes or until golden and a toothpick inserted in the center comes out clean.

Notes

  • You can substitute Greek yogurt with dairy-free alternatives like almond yogurt or blended cottage cheese for a different flavor or dietary need.
  • To make the muffins gluten-free, replace all-purpose flour with a gluten-free baking flour blend.
  • For added nutrition, fold in chopped nuts or seeds before baking.
  • Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Freeze individually wrapped muffins for longer storage. Reheat in the Ninja Air Fryer Pro Crisp & Roast for a quick treat.
  • Author: Emma Bloomfield
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal Kcal
  • Sugar: 8 g
  • Sodium: 120 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 35 mg