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 tablespoons (30 ml) ground flax
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1/4 teaspoon (1 ml) salt
1 tablespoon (15 ml) grated lemon zest
1 tablespoon (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) blueberries
fresh or frozen
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.