ONE-BOWL FLUFFY BLUEBERRY GREEK YOGURT MUFFINS with 5g protein (no protein powder) for a muffin that’s a bit more satisfying but still totally muffin-y. They are so good, and nit-free so they’re perfect for lunchboxes too!
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Or google “lindsay pleskot blueberry muffins”
HOW TO MAKE EM
2 large eggs
½ cup maple syrup
1 cup plain Greek yogurt (2–5%)
3 Tbsp milk
⅓ cup olive oil
2 tsp pure vanilla extract
2 cups + 1 Tbsp all purpose flour
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
1 ½ cups fresh or frozen blueberries, tossed in 1-2 tsp flour
1 tsp granulated or turbinado sugar to sprinkle on the tops (optional)
1. Preheat oven to 375°F (180°C). Line a 12-cup muffin tin with silicone or parchment paper liners.
2. Add eggs, maple syrup, Greek yogurt, milk, oil, and vanilla to a large bowl and whisk until combined.
3. To the same bowl, add the flour (make sure to add this first), then sprinkle the baking powder, baking soda, and salt evenly over the top (since we are doing this all in one bowl, this will help ensure even distribution of the ingredients).
4. Mix until just combined (it’s ok if there are some flour streaks). Toss blueberries in 1–2 tsp flour, then gently fold them into the batter.
5. Divide batter evenly into muffin cups and let it sit for about 5 minutes before baking
6. Bake for 16-20 minutes until the tops are domed and a toothpick inserted in the middle comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
Let me know what you think of these ones!
Fluffy Blueberry Greek Yogurt Muffins (no protein powder)
5g protein
https://www.lindsaypleskot.com/greek-yogurt-blueberry-muffins/