High-Protein, Oatmeal Blueberry Muffins

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If you’re looking for a tasty way to boost your protein intake, oatmeal blueberry muffins are a great choice. Adding protein powder to the mix not only enhances the flavor but also makes these muffins a delicious snack that keeps you full. Whether for breakfast or a pick-me-up, these muffins combine healthy oats and fresh blueberries for a satisfying treat. Get ready to enjoy a simple recipe that fuels your day!

Tool Requirements

To make oatmeal blueberry muffins, gather these tools. You need a few basic items to get started.

First, grab a mixing bowl. A large bowl makes it easy to combine your ingredients.

Next, you’ll need a whisk or a fork for mixing. This will help blend everything smoothly.

A measuring cup is also important. You’ll use it to measure your oats, flour, and liquids.

Make sure to have measuring spoons on hand too. You’ll need them for baking powder and salt.

A muffin tin is essential for baking. A standard tin works well for this recipe.

You should also use paper liners. These will keep the muffins from sticking and make cleanup easier.

Don’t forget a spatula. This will help you scoop the batter into the muffin tin.

Finally, an oven is required for baking. Preheat it to the right temperature before you start.

With these tools ready, you’re set to make delicious muffins!

Preparing The Ingredients

Start by gathering all the ingredients you need for your oatmeal blueberry muffins. Here’s a list to make it easy:

• 1 cup rolled oats
• 1 cup flour (whole wheat or all-purpose)
• 1/2 cup maple syrup or agave nectar
• 1/2 cup almond milk (or any plant-based milk)
• 1/2 cup blueberries (fresh or frozen)
• 1/4 cup vegan vanilla protein powder
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Make sure your blueberries are clean and ready to go. You can rinse them gently and pat them dry with a paper towel.

Next, measure your dry ingredients. In a bowl, combine the rolled oats, flour, baking powder, protein powder, and salt. Stir them together so they mix well.

In a separate bowl, mix the wet ingredients. Combine the almond milk, maple syrup, and vanilla extract. Stir until everything is blended nicely.

Once your wet ingredients are ready, pour them into the bowl with the dry ingredients. Gently fold in the blueberries. Try not to overmix; just blend until everything is combined.

Now you’re all set to move on to the next step of making your muffins!

Variations To Try

You can switch things up with your oatmeal blueberry muffins in many ways.

• Try adding different fruits. Chopped bananas, strawberries, or raspberries can give a new taste. Mixing fruits also adds color and texture.
• Spices can make a big difference. Add cinnamon or nutmeg for extra warmth. A pinch of sea salt can enhance the sweetness of the muffins.
• Consider adding nuts or seeds. Walnuts, almonds, or chia seeds can boost the protein and crunch.
• For a fun twist, mix in some cacao nibs or dark chocolate chips. They add a rich flavor and a bit more sweetness.
• If you want a protein boost, include a scoop of vanilla protein powder. It blends well and keeps your muffins tasty while increasing the protein content.
• Don’t forget about the texture! You can use quick oats for a chewier feel. Or, if you prefer a softer muffin, try using rolled oats.

Feel free to experiment with your favorite flavors and textures. Your muffins will always be unique and delicious.

Storage Tips

• To keep your oatmeal blueberry muffins fresh, store them in an airtight container. This helps to lock in moisture and flavor.
• If you plan to eat them within a few days, keep the container at room temperature. This will help maintain their texture.
• For longer storage, consider freezing the muffins. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer.
• When you want to enjoy a muffin, simply take one out and let it thaw at room temperature. You can also microwave it for about 20-30 seconds for a quick warm-up.
• To keep them extra fresh, add a slice of bread in the container. The bread will help absorb moisture and keep the muffins soft.
• Make sure to label your frozen muffins with the date. This way, you’ll know exactly how long they have been stored. Enjoy your tasty treats while they’re fresh!

High-Protein, Oatmeal Blueberry Muffins

Are you looking for high-protein, oatmeal blueberry muffins? Then this is the recipe you're looking for! This blueberry muffin recipe is great as a quick breakfast option or even as a vegan dessert recipe. This recipe is easy to make and contains 8 grams of protein per muffin!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 5 minutes mins

Course Dessert

Cuisine American

Servings 6 muffins

Calories 150 kcal

Ingredients

  

1x2x3x

• 1 cup rolled oats
• 1 cup flour whole wheat or all-purpose
• 1/2 cup maple syrup or agave nectar
• 1/2 cup almond milk or any plant-based milk
• 1/2 cup blueberries fresh or frozen
• 1/4 cup vegan vanilla protein powder
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Get Recipe Ingredients

Instructions

 

• Rinse blueberries gently and pat them dry with a paper towel.
• Measure dry ingredients: in a bowl, combine rolled oats, flour, baking powder, protein powder, and salt; stir until well mixed.
• In a separate bowl, mix wet ingredients: combine almond milk, maple syrup, and vanilla extract; stir until blended.
• Pour wet ingredients into the bowl with dry ingredients.
• Gently fold in blueberries, blending until everything is combined without overmixing.
• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or lightly grease it.
• Divide the batter evenly among the muffin cups.
• Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Remove muffins from the oven and let them cool in the tin for 5 minutes.
• Transfer muffins to a wire rack to cool completely.

Nutrition

Calories: 150kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.