BAKED PROTEIN MUFFIN WITH BLUEBERRIES AND OATS

BAKED PROTEIN MUFFIN WITH BLUEBERRIES AND OATS

Baked Protein Muffin With Blueberries And Oats is a single-serve bake that feels indulgent, yet fits neatly into a busy morning. Blueberries add bright flavour and a little colour, while oat flour gives a tender crumb with a lightly nutty note. Protein powder boosts staying power, so you feel satisfied for longer and a small amount of honey or maple syrup balances the berry tang without tipping into heavy sweetness. Almond milk brings the batter together quickly and helps the centre bake soft rather than dry. The result is a small muffin that travels well, pairs with tea or coffee and works as a quick bite after a session. The Baked Protein Muffin With Blueberries And Oats is simple, reliable and easy to repeat whenever blueberries are in season. A pinch of baking powder keeps the lift, so the top domes and the inside stays soft.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Bake, Post Workout

OCCASION/HOLIDAY

Back to School, Summer, Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Dairy Free, Quick & Easy

DISH TYPE

Cupcake

INGREDIENTS

Here is a list of ingredients for the preparation of Baked Protein Muffin With Blueberries And Oats:

• 30 grams | 1.06 ounces | 1/4 cup blueberries
• 15 grams | 0.53 ounces | protein powder
• 15 grams | 0.53 ounces | 1/8 cup oat flour
• 1 gram | 0.04 ounces | 1/4 teaspoon baking powder
• 7 grams | 0.25 ounces | 1 teaspoon honey or maple syrup
• 15 millilitres | 0.51 fluid ounces | 0.06 cups almond milk

FULL NUTRITIONAL INFORMATION

• Calories: 211 kilocalories
• Fat: 4.8 grams
• Saturated Fat: 0.8 grams
• Carbohydrate: 28.9 grams
• Sugar: 10.4 grams
• Fibre: 3.6 grams
• Protein: 14.0 grams
• Cholesterol: 7 milligrams
• Sodium: 94 milligrams
• Calcium: 98 milligrams
• Iron: 1.2 milligrams
• Potassium: 174 milligrams

PREPARATION

These steps are followed for the preparation of Baked Protein Muffin With Blueberries And Oats:

• Prepare The Oven And Tin: Heat the oven to 180 degrees Celsius, which is 350 degrees Fahrenheit. Place 1 silicone muffin case on a small baking tray or line 1 hole of a muffin tin.
• Mix The Dry Ingredients: Add protein powder, oat flour and baking powder to a bowl. Mix for 20 seconds, then press out any visible lumps with the back of a spoon.
• Add The Wet Ingredients: Add almond milk and honey or maple syrup. Stir until the batter looks smooth and thick. Scrape down the bowl so no dry patches remain.
• Fold In Blueberries: Fold blueberries in gently. Keep 6 to 8 berries aside for the top for better distribution.
• Fill And Finish The Top: Spoon the batter into the case, smooth the top, then press the reserved blueberries in lightly.
• Bake And Rest: Bake for 12 to 15 minutes until the top springs back. Rest for 5 minutes, then lift out and cool for another 5 minutes.

PREPARATION TIME

8 minutes

COOKING TIME

15 minutes

TIPS

Here are some helpful tips for the preparation of Baked Protein Muffin With Blueberries And Oats:

• Choose The Right Protein Powder: A finer powder mixes faster and gives a softer crumb. If the powder is gritty, sift it before mixing.
• Fix A Dry Batter Quickly: Protein powder can thicken batter fast. If stirring feels difficult, add 5 to 10 millilitres of almond milk and mix again.
• Keep Blueberries From Sinking: Toss blueberries in 1 teaspoon of oat flour taken from the measured amount, then fold them in.
• Avoid Overbaking: Set a timer for 12 minutes, then check. Overbaking dries the centre, especially with a small portion.
• Improve Flavour Easily: Add a pinch of salt or 1 gram of cinnamon to the dry mix, then bake as written.

VARIATIONS

• Higher Protein Option: Add 5 grams of extra protein powder and add 5 millilitres of additional almond milk to keep the batter stirrable.
• Higher Carbohydrate Option: Add 10 grams of rolled oats for extra chew and a more filling bite.
• Vegan Option: Use maple syrup and a plant-based protein powder. If the sweetness drops, add 1 additional teaspoon of maple syrup.
• Gluten Free Option: Use certified gluten-free oat flour and check that the protein powder is gluten-free.
• Nut Free Option: Swap almond milk for oat milk or skimmed milk if dairy is suitable.

PREPPING AND STORAGE

• Cooling Before Storing: Cool fully before wrapping to prevent condensation and sogginess.
• Refrigerator Storage: Wrap well and store in the refrigerator for up to 3 days.
• Freezer Storage: Freeze for up to 2 months in a freezer-safe bag, with the date written on the bag.
• Defrosting And Warming: Defrost overnight in the refrigerator, then warm for 10 to 15 seconds in a microwave for a softer crumb.