introduction
There’s something special about the smell of freshly baked muffins wafting through the kitchen. It brings back memories of lazy Sunday mornings and warm family gatherings. I love treating my family to a delicious snack that’s not only tasty but also packed with nutrition. That’s where these Hearty Blueberry Protein Muffins come in. They provide the perfect combination of sweet blueberries and wholesome ingredients that you can feel good about. You’ll find these muffins are not just a delightful treat, but they’re also a great way to fuel your day.
why make this recipe
You should make these Hearty Blueberry Protein Muffins because they are great for breakfast or a snack. They are easy to whip up and packed with protein and fiber to keep you full. Plus, blueberries add a natural sweetness and antioxidant boost. They make a healthy choice that doesn’t sacrifice flavor. Whether you need a quick bite before heading out, or a delicious treat to enjoy with a cup of tea, these muffins fit the bill perfectly.
how to make Hearty Blueberry Protein Muffins
Ingredients:
- 1 cup oats
- 1/2 cup protein powder
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup honey or maple syrup
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup blueberries
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the oats, protein powder, almond flour, baking powder, baking soda, and salt.
- In another bowl, combine the honey (or maple syrup), almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
how to serve Hearty Blueberry Protein Muffins
Serve these muffins warm or at room temperature. They are delicious on their own or spread a little almond butter on top for added richness. Pair them with a glass of almond milk or your favorite morning coffee for a satisfying meal.
how to store Hearty Blueberry Protein Muffins
To store your muffins, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just make sure they are completely cooled, wrap them tightly, and store them in the freezer for up to three months. Thaw them in the fridge or microwave when you’re ready to enjoy.
tips to make Hearty Blueberry Protein Muffins
- For an extra touch of flavor, you can add a pinch of cinnamon or nutmeg to the dry ingredients.
- Make sure not to over-mix the batter to keep the muffins fluffy.
- If fresh blueberries are not available, you can use frozen blueberries; just fold them in gently.
variation
You can try adding other fruits like chopped bananas or strawberries. Feel free to mix in some nuts or seeds for added crunch and nutrition.
FAQs
Can I use any type of protein powder?
Yes, you can use whey, plant-based, or any protein powder you prefer.
Are these muffins gluten-free?
Yes, as long as you ensure the oats and almond flour are certified gluten-free, these muffins can be a great gluten-free option.
Can I make these muffins vegan?
Absolutely! Just substitute the honey with maple syrup and ensure your protein powder is vegan-friendly.
Hearty Blueberry Protein Muffins
Ingredients
Dry Ingredients
- 1 cup oats Use rolled oats for best results.
- 1/2 cup protein powder Choose any protein powder of your preference.
- 1/2 cup almond flour Ensure it's finely ground for texture.
- 1 teaspoon baking powder For leavening.
- 1/2 teaspoon baking soda Helps muffins rise.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/4 cup honey or maple syrup Choose maple syrup for a vegan option.
- 1 cup unsweetened almond milk Or any milk of your choice.
- 1 teaspoon vanilla extract For flavor.
Fruits
- 1 cup blueberries Fresh or frozen blueberries can be used.
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the oats, protein powder, almond flour, baking powder, baking soda, and salt.
- In another bowl, combine the honey (or maple syrup), almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.