Blueberry-Lemon Yogurt Protein Muffins

Ingredients

Muffin batter

• 200 g rolled oats, ground to flour
• 80 g all-purpose flour
• 300 g plain nonfat Greek yogurt
• 3 large eggs (150 g without shells)
• 80 g maple syrup
• 2 tbsp (28 g) neutral oil
• 2 tsp (8 g) baking powder
• ¼ tsp (1.5 g) fine salt
• 2 tbsp (30 g) lemon juice
• 1 tsp (4 g) vanilla extract
• 200 g blueberries, washed and dried

Lemon yogurt

• 450 g plain nonfat Greek yogurt
• 1 tbsp (15 g) lemon juice
• 1 tbsp (21 g) honey

Equipment

Two standard muffin tins with at least 16 wells total, paper liners, blender, mixing bowl

Allergens and ingredient notes: Milk, egg, wheat; oats may contain gluten. Use certified gluten-free oats only alongside an appropriate flour substitution, which changes texture and estimates.

Estimated nutrition per serving

296 calories · 17 g protein · 41 g carbohydrate · 7 g fat

Estimated per stated serving from generic ingredient values, including all listed components; not laboratory tested. Actual brands and substitutions vary.

Step by step

1. Heat oven to 375°F (190°C). Line 16 standard muffin wells. Grind oats to a fine flour in a blender. Whisk oat flour, all-purpose flour, baking powder and salt in a bowl.
2. In a separate bowl, whisk batter yogurt, eggs, maple syrup, oil, the batter lemon juice and vanilla. Fold dry ingredients into wet just until no dry streaks remain; fold in blueberries. Let stand 5 minutes to hydrate the oats.
3. Divide batter evenly among 16 wells, about 74 g batter per well, no more than three quarters full; bake both tins on two racks, rotating their positions halfway. Bake 20–24 minutes, until the tops spring back gently and a skewer through a muffin center comes out free of wet batter. Cool in tin 5 minutes, then transfer to a rack.
4. Mix topping yogurt with its lemon juice and honey, and refrigerate. Each of 8 snack servings receives 2 muffins and one eighth of the yogurt mixture, about 60 g. Spoon yogurt alongside or over the split muffins at serving.

The Devotti twist: Yogurt is baked into the crumb and also served as a tangy topping; oats add a gentle nutty texture without protein powder.

Make ahead and storage

Once cooled, refrigerate muffins airtight for up to 3 days; keep yogurt separately refrigerated. Freeze muffins without topping for up to 1 month and thaw in the refrigerator. Snack serving is 2 muffins with topping.