Description
Imagine a fluffy, tender muffin bursting with juicy blueberries, delivering a satisfying sweetness and a wholesome texture with every bite. These delightful High Protein Blueberry Oatmeal Muffins are not just a treat for your taste buds; they are a nourishing powerhouse designed to fuel your day.
Ingredients
1 ½ cups Rolled Oats
¾ cup Whole Wheat Pastry Flour
1 ½ scoops Vanilla Protein Powder
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Ground Cinnamo
¼ teaspoon Sea Salt
1 large Egg
½ cup Unsweetened Almond Milk
¼ cup Pure Maple Syrup
¼ cup Plain Greek Yogurt
2 tablespoons Melted Coconut Oil
1 teaspoon Pure Vanilla Extract
1 cup Fresh or Frozen Blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup
- In a large mixing bowl, whisk together the rolled oats, whole wheat pastry flour, protein powder, baking powder, baking soda, cinnamon, and sea salt
- In a separate medium bowl, whisk the egg, almond milk, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract until smooth
- Pour the wet ingredients into the dry ingredients and stir gently until just combined
- Fold in the blueberries, tossing frozen ones with a teaspoon of flour beforehand
- Divide the batter evenly among the muffin cups, filling each about two-thirds full
- Bake for 18-22 minutes, or until a toothpick comes out clea
- Allow muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack
Notes
Use room temperature ingredients for a smoother batter.
Avoid overmixing to keep muffins tender.
Store in an airtight container for 2-3 days at room temperature or up to 7 days in the refrigerator.
- Prep Time: 20 mins
- Cook Time: 18-22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180-200 kcal
- Sugar: 8-10g
- Sodium: 100 mg
- Fat: 6-8g
- Saturated Fat: 3-4g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 22-25g
- Fiber: 3-4g
- Protein: 10-12g
- Cholesterol: 40 mg