Similar to the blueberry muffins you find at the bakery, these little muffins are also very delicious, much less fatty, less sugary, and higher in protein. This makes them a perfect snack or even a perfect addition to a bowl of fruit or yogurt at lunchtime.
PROTEIN BLUEBERRY MUFFINS
(SERVINGS: 15)
Ingredients
- 2 1/2 cups (625 ml) Flourish Vanilla or Buttermilk Protein Pancake & Waffle Mix
- 1/2 tsp (2.5 ml) baking powder
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/4 tsp (1.25 ml) salt
- 2 cups (500 ml) fresh blueberries
- 1/4 cup (60 ml) vegetable oil
- 1/3 cup (85 ml) honey
- 2 eggs
- 1 1/4 cups (310 ml) plain Greek yogurt
- 1/2 cup (125 ml) milk
Preparation
Preheat oven to 400˚F and line 15 muffin cups with paper or silicone baking cups. Set aside.
In a bowl, combine the protein pancake & waffle mix , baking powder, ground cinnamon, salt, and 1 1/2 cups (375 ml) of fresh blueberries. Set aside.
In a separate bowl, combine the vegetable oil, honey, eggs, plain Greek yogurt, and milk. Pour the mixture over the dry ingredients and mix gently.
Divide the mixture among the muffin cups and top each muffin with a few blueberries. Bake for 15 to 20 minutes, or until a knife inserted comes out clean.
Once removed from the oven, allow the muffins to cool completely before removing them from the mold.
To make this recipe...
