Protein Blueberry Muffins

Thanks Pinch of Wellness for this delicious muffin recipe!

INGREDIENTS

• ⅔ cup granulated sugar
• 3 tablespoon butter softened
• 2 eggs
• 1 tablespoon 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 teaspoon salt
• ¾ teaspoon baking soda
• ½ teaspoon cinnamon
• 2 cups blueberries fresh

Streusel Topping

• ½ cup oatmeal old fashioned
• ¼ cup brown sugar packed
• 1 tablespoon cinnamon

INSTRUCTIONS

1. Preheat oven to 375F.
2. Line 16 muffin tins with liners. Grease with non stick spray and set aside.
3. 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.)
4. Add in eggs and vanilla, mix on medium speed for 1 minute.
5. Add Greek yogurt, mix until combined.
6. In a separate bowl, combine the flour, salt, baking soda and cinnamon. Mix until combined.
7. Add the flour mixture into the Greek yogurt mixture. Mix with electric mixer until just combined.
8. Gently fold in blueberries using a rubber spatula.
9. Fill prepared muffin tins ¾ the way full. Top with 1 teaspoon of streusel if desired. (See below recipe for streusel).
10. Bake in oven for 18-20 minutes. Toothpick should come out clean when inserted into center of muffin.

Streusel Instructions

1. 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