Deliciously soft and moist Blueberry Greek Yogurt Muffins, perfect for breakfast or a snack, packed with protein and flavor.

Scale

1 tsp vanilla extract

1 1/2 tsp baking powder

1/2 cup plain greek yogurt

1/3 cup unsweetened apple sauce

1 cup all purpose flour

1/2 cup liquid egg whites

2 1/2 tbsp pure maple syrup

1/2 cup frozen blueberries

1/4 tsp salt

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine the Greek yogurt, apple sauce, liquid egg whites, maple syrup, and vanilla extract. Mix until smooth.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the frozen blueberries.
Divide the batter evenly among the muffin cups and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Feel free to substitute fresh blueberries if available, and adjust the sweetness to your preference by adding more maple syrup if desired.

Keywords: Blueberry Greek Yogurt Muffin, healthy muffins, Greek yogurt recipes, blueberry recipes