YOUR SOLIN GENERATED RECIPE
Blueberry Oatmeal Breakfast Muffins
Baked with wholesome oats and protein-packed Greek yogurt, these fluffy muffins are bursting with juicy, sweet blueberries for a vibrant start to your morning.
INGREDIENTS
0.5 cup rolled oats
0.5 scoop vanilla protein powder
0.5 cup non-fat Greek yogurt
1 large egg
0.5 cup fresh blueberries
1 tsp baking powder
0.5 tsp ground cinnamon
0.5 tsp pure vanilla extract
1 large sea salt
PREPARATION
Preheat your oven to 350°F (175°C) and line four wells of a muffin tin with silicone liners or parchment paper.
In a medium mixing bowl, combine the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt.
In a separate small bowl, whisk together the non-fat Greek yogurt, egg, and vanilla extract until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just incorporated, ensuring you do not overwork the batter.
Carefully fold in the fresh blueberries using a spatula.
Divide the batter evenly among the four prepared muffin liners, filling them nearly to the top.
Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for at least 5 minutes before transferring them to a wire rack to cool completely.