Blueberry Yogurt Muffins 

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

Prep Time: 15 minutes    Cook Time: 25-30 minutes      Servings: 12-16 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