These easy protein blueberry oat muffins are lightly sweet, packed with blueberries, and family-friendly. They make a convenient breakfast or snack—and the kids made quick work of them!
A QUICK NOTE
Fold in the blueberries gently and mix the batter only until everything is combined so the muffins stay tender. Let them cool for a few minutes before removing them from the silicone cups.
INGREDIENTS
¼ cup low-fat or fat-free Fairlife milk or milk of choice
1 large egg
1 cup plain Greek yogurt
2 tsp vanilla extract
2 cups oats
4 Tbsp granulated Swerve or preferred granulated erythritol sweetener
2 scoops vanilla protein powder
2 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1¼ cups blueberries
DIRECTIONS
1. Preheat the oven to 350°F. Place silicone muffin cups in a muffin pan.
2. In a large bowl, stir together the milk, egg, Greek yogurt, and vanilla until well combined.
3. Add the oats, sweetener, protein powder, baking powder, baking soda, cinnamon, and salt. Stir just until combined; do not overmix.
4. Gently fold in the blueberries.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 20–25 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
7. Let the muffins cool before serving. Top with jam or nut butter, if desired.
