Blueberry Yogurt Muffins 

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Make gluten-free, protein packed muffins in just 5 easy steps!

Prep Time15 minutes    Cook Time: 25-30 minutes      Servings12-16 muffins

Ingredients:

  • ½ cup vegetable oil
  • ½ cup sugar
  • 2 eggs
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ⅓ cup 1% or reduced fat milk
  • 2 containers (12 oz.) Maia Vanilla bean yogurt (use different flavor, like strawberry, if you’re feeling creative!)
  • 3 cups quinoa flour (whole wheat flour if your aren’t gluten free)
  • 2½ cups fresh or frozen blueberries

Directions:

  1. Preheat the oven to 375°
  2. Mix all ingredients except the blueberries in a big bowl, make sure there are no flour lumps!
  3. Stir in blueberries (you can add chocolate chips or nuts for added flavor)
  4. Fill muffin tins ¾ of the way full.  (Recipe yields 24 muffins)
  5. Bake for 25 – 30 minutes.

Nutrition Facts per muffin:

  • 140 calories
  • 4 g protein
  • 3 g dietary fiber
  • 7 g sugar