These One Bowl Protein Packed Blueberry Muffins are incredibly easy to make, with Greek yogurt for extra nutrition. Plus, of course, they’re insanely tasty. For an extra treat, reheat in the air fryer for delicious, crispy edges.
Otherwise, just pop in the microwave for a comforting, on the go breakfast you can easily make ahead of time. These muffins are also freezer friendly so, whatever your needs, they’ve got you covered.
Protein Packed Blueberry Muffins
Ingredients
- 3/4 cup flour
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 5 oz fat free Greek yogurt
- 3 oz blueberries about 1/2 a cup
Instructions
- STEP 1Preheat oven to 375 degrees. Line 6 cups of a muffin tin with cupcake liners and spray them with cooking spray
- STEP 2In a large bowl, stir together flour, cornstarch, baking soda and salt
- STEP 3Add butter and sugar and stir to combine
- STEP 4Add egg, vanilla and yogurt to bowl and stir well until mixture has an even consistency
- STEP 5Gently fold blueberries into batter then divide evenly between prepared muffin cups
- STEP 6Bake in preheated oven for 17 minutes or until edges are golden and toothpick inserted into the center of a muffin comes out clean
NOT-SO-PRO TIPS
Make sure to use muffin liners and to spray them well to avoid your muffins sticking. Feel free to swap out blueberries for chocolate chips or your other favorite muffin flavor!
To freeze and then reheat these muffins, store in a freezer bag then defrost individual muffins in the fridge overnight. You can then warm them in the microwave, toaster oven or air fryer. I often make a large batch one weekend and have weeks worth of workday breakfasts already prepared. Store extra muffins in an airtight container for up to 1 week in the refrigerator
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