Quick & Healthy Blueberry Protein Muffins
This winter, get the blues! (BlueBERRY, that is!)
Two of my goals at the beginning of this year was: 1. to try new things, and 2. bake/cook more (or, you know, at all!). After making these homemade batch of these deliciously soft, protein-packed blueberry muffins, I can now safely check off both of those (for this week, anyway)!
These are a great and easy option for breakfast, as they're packed with Greek yogurt (a great source of protein), blueberries (full of antioxidants, which help our bodies protect against disease and have powerful anti-aging effects), and oats (a great source of fiber, and also a good starch!).
You can altar this to suit your own tastebuds by swapping out the blueberries for other berries, or adding a bit of banana, pecans, or even dark chocolate chips!
TIP: Pin this so you have access to it when it's time to grocery shop and get to baking!
1 cup all-purpose flour (I used wheat flour)
1 cup old fashioned rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 tsp ground cinnamon
1/4 tsp salt or seasalt (if desired)
1 large egg
1 cup plain Greek yogurt
1/4 cup honey
2 tbsp sugar or stevia**
1/3c unsweetened almond milk **
2 tsp vanilla extract**
1 cup blueberries, frozen or fresh
**OR use 1/4c Sweetened Vanilla Almond Milk and omit sugar and vanilla extract
Preheat oven to 350 degrees, and spray muffin tin with oil. (I used olive oil spray.)
In a large bowl, combine 1c flour, 1c rolled oats, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/3 tsp ground cinnamon, 1/4 salt.
In a separate, smaller bowl, whisk egg to break it up. Then, whisk in 1c Greek yogurt, 1/4c honey, **2tbsp sugar/stevia, **1/3c unsweetened almond milk, **2 tsp vanilla extract (**OR just 1/3 of sweetened vanilla almond milk).
Pour the wet ingredients into the larger bowl with dry ingredients, and mix just until they're combined. Then add in the blueberries. (TIP: toss berries in 1tbsp of flour before adding to prevent bleeding, sticking, or falling to bottom of mixture!) Mix, folding all ingredients together.
Divide evenly among 12-ct muffin tin.
Bake 20-22 min, or until golden on edges. Muffins should be firm to the touch. (TIP: Insert a toothpick into the center of one of the muffins before removing from oven. If it comes out clean, they're ready!) Let cool for at least 5 minutes in tin before removing. Store in airtight container for up to 5 days, or freeze for up to 3 months!
Prep time: 5 min
Cook time: 20-22 min
Total time: 25-27 min