Greek Yogurt Blueberry Protein Muffins

Greek yogurt blueberry protein muffins made with oat flour and honey. These tender, lightly sweet muffins bake in about 25 minutes.

Prep: 10 min · Cook: 22 min · Yield: 12 · Method: Oven

Ingredients

• 1 cup plain greek yogurt
• 1 cup blueberries
• 2 large eggs
• 1.5 cups oat flour
• 0.5 cup honey
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.25 teaspoon fine salt

Cooking instructions

1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners. (about 5 min) — 350°F
2. In a large bowl, whisk the Greek yogurt, eggs, honey, and vanilla until smooth. (about 2 min)
3. In a separate bowl, stir the oat flour, baking powder, and salt. Add the dry ingredients to the yogurt mixture and mix gently just until combined; do not overmix. (about 3 min)
4. Fold in the blueberries gently, then divide the batter evenly among the muffin cups. (about 3 min)
5. Bake for 20 to 24 minutes, until the tops spring back lightly and a tester inserted in the center comes out clean. (about 22 min) — 350°F
6. Cool the muffins in the pan for 5 minutes, then transfer them to a rack to cool further. (about 5 min)