Blueberry Power Muffins

Hi! It's been a while....
I have been cooking and creating, but life has been so busy that I haven't been documenting anything.

I've been on a smoothie kick recently after my roommate was given not one, but two, Ninja Bullet blenders. We have so many bags of frozen fruits in our freezer, I thought I would put some of them to a different use. These muffins have extra protein from the oats and Greek Yogurt.


(Picture from Cooking Light)

You will need:
2 Cups of Whole Wheat Flour
1 cup of Oats
2/3 cups of sugar
1 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1.5 cups of plain Greek yogurt
2 tbsp of honey
2 large eggs, beaten
4 tbsp of unsalted butter
1 tsp of vanilla extract
1 cup of blueberries (fresh or frozen)

Preheat oven to 350 and grease a muffin tin. I used my mini muffin tin for these (makes about 32 muffins). Combine all dry ingredients in a bowl. Combine all wet ingredients in another bowl, and carefully mix the two mixture together. Fold in blueberries. Put into the muffin tin and bake for 20 minutes. Place on a cooling rack and enjoy!!!

Whole Wheat Blueberry Protein Muffins

Makes 24 mini muffins
1¼ cups whole-wheat flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons coconut oil or unsalted butter, softened
½ cup sugar
2 scoops of vanilla protein powder
1 large egg
½ cup Almond Milk
1 teaspoon bourbon vanilla extract
1 cup frozen blueberries
A handful of sugar (for sprinkling)

Preheat the oven to 375°F. Grease a mini muffin pan. Mix together all ingredients, and fold in the blueberries. Pour into the greased mini muffin pan. Top each muffin with extra sugar. Bake for 14 minutes or until golden brown.

 To see my other recipes, click here!