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BOOST High Protein Lemon Blueberry Oatmeal Muffins

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: 10 mins.
Cook time: 25 mins.
Total time: 35 mins.
Servings: 12 muffins
Skill level: Intermediate

What you need

Ingredients

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 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

How to prepare

Instructions

1

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

Preparation
:
2 min
2

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

Preparation
:
3 min
3

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.

Preparation
:
5 min
4

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.

Cooking
:
25 min

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.

Side dish
Dessert
Snack
Afternoon
Brunch
Breakfast
High in protein
Weekdays
Weekends
Autumn
Spring