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Blueberry Protein Muffins

Blueberry Protein Muffins

Fluffy and nutritious muffins packed with whole wheat flour, oats, protein powder, and fresh blueberries, perfect for a healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 29
Ingredients Method

Ingredients
  

  • 250 g whole wheat flour £1.50
  • 120 g rolled oats £1.50
  • 100 g unsweetened almond milk £1.00
  • 2 large eggs £0.50
  • 100 g plain Greek yogurt £1.50
  • 150 g fresh or frozen blueberries £1.00
  • 20 g protein powder £2.00
  • 10 g baking powder £0.25
  • 5 g salt £0.10
  • 15 g honey £0.50
  • 1 tsp vanilla extract £0.25

Method
 

  1. Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. The sweet aroma of parchment paper wafts through the kitchen as I begin preparing the recipe.
  2. In a large mixing bowl, combine the flour, oats, baking powder, and salt. The dry ingredients mix together smoothly, creating a uniform texture that I can rely on.
  3. In a separate bowl, whisk together the almond milk, eggs, Greek yogurt, and honey. The mixture is smooth and creamy, with a subtle sweetness that I love.
  4. Add the vanilla extract and protein powder to the wet ingredients and whisk until well combined. The scent of vanilla fills the air, transporting me to a sunny summer day.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The batter is smooth and free of lumps, a testament to the quality of my mixing skills.
  6. Gently fold in the blueberries, taking care not to crush them. The burst of juicy blueberries in each bite is a highlight of the recipe.
  7. Bake for 20-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean. The timer goes off, and I know my muffins are ready.