BOOST High Protein Lemon Blueberry Oatmeal Muffins

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Best served warm with a cup of tea, this berry filled homemade muffin is a great way to start the day with the addition of protein and wholesome fibre.
Prep time:
Cook time:
Total time:
Servings: 12 muffins
Skill level: Intermediate

What you need

1 bottle (237 mL) BOOST High Protein Vanilla
3/4 cup (175 mL) large flake oats
3/4 cup (175 mL) all-purpose flour
1/2 cup (125 mL) whole-wheat flour
2 tbsp (30 mL) ground flax
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 tbsp (15 mL) grated lemon zest
1 tbsp (15 mL) lemon juice
2 eggs
2/3 cup (150 mL) brown sugar
1/3 cup (75 mL) canola oil
2/3 cup (150 mL) fresh or frozen blueberries

How to prepare

Instructions

Preheat oven to 350°F (180°C). Grease or line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together oats, all-purpose flour, whole-wheat flour, flax, baking powder, baking soda, salt and lemon zest.

In a separate bowl whisk together BOOST® High Protein Vanilla, lemon juice, eggs, brown sugar, and oil; pour over flour mixture, stirring until combined. Fold in blueberries. Scoop batter evenly into prepared cups.

Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes; transfer muffins to rack and let cool completely. 

Tips

Preserving

Muffins will keep, wrapped tightly in plastic, in the refrigerator for up to 3 days and in the freezer for up to 3 weeks.

Nutrition Information

Per 1 muffin

 
Amount
% DV

Calories

200
 

Fat

9 g
 

Saturated Fat

1 g
 

Cholesterol

30 mg
 

Sodium

210 mg
 

Carbohydrate

26 g
 

Fibre

2 g
 

Sugars

11 g
 

Protein

5 g