Today after Jordan got home from school, he looked at his chef coat that was hanging in the laundry room and said “Mom, let’s bake something!” I asked him, “ What would you like to make?” “BLUEBERRY MUFFINS!!!”
So my little shoe-less chef got what he wanted – Blueberry Muffins! But not just any blueberry muffins, protein muffins! These muffins are made with Greek yogurt and oats to add a power punch! Because let’s face it moms… we try to make ANYTHING healthy these days. Why stop with baked goods?
Protein Blueberry Muffins makes 12
- 2 cups organic un-bleached flour OR organic whole wheat flour
- 1 cup oats
- 2/3 cup Organic raw sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups plain Greek yogurt + 2 tablespoons raw honey mixed in
- 2 large eggs
- 4 Tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
Heat oven to 350°. Spray muffin tin with coconut spray or place liners in each slot.
Since Jordan was helping me, I kept the mixing super simple! In a separate bowl, place flour, sugar, oats, baking powder, baking soda and salt. No need to mix.
In a large mixing bowl, place softened butter and mix for 30 seconds on low. Next add eggs and mix gently. Add yogurt and vanilla and mix until all combined.
Now add all of the dry ingredients into the wet and mix until combined. Once combined, fold in blueberries.
Spoon the batter into the muffin tin. Fill them up! Trust me… all the way to the top! Place in the over and bake for 25 minutes. Let cool and enjoy!
And obviously… the best part is licking the beater.