Mini protein blueberry muffins

Updated at: Thu, 17 Aug 2023 00:18:40 GMT

Step 1

Preheat the oven to 350 degrees Fahrenheit and grease a mini muffin pan of 12.

Step 2

In a small-medium sized bowl, combine the dry ingredients.

Step 3

In a medium sized bowl, mix the egg, vanilla, Greek yogurt, vegetable oil until combined/smooth.

Step 4

Add the dry ingredients to the wet 1/3 part at a time while alternating with some almond milk. (You do this so it’s not super chunky, no need to stress).

Step 5

Carefully fold the blueberries into the batter (it’ll be more like a sticky dough texture).

Step 6

Scoop and divide the batter into your muffin tin. It won’t overflow unless your batters really runny, so it’s ok to fill them all the way.

Step 7

Place on middle rack of your oven and set a timer for 10 minutes. After ten minutes, check them to see if the tips are browning too fast. If they are, loosely place aluminum foil over the muffins. If your oven baked unevenly like mine, rotate your pan 180 degrees before sticking them in for another 8-10 minutes. The bake time varies so just make sure to keep an eye on the muffins.

Step 8

Tip: Don’t take the muffins out immediately or they might deflate. To prevent this, turn off the oven and let the muffins sit in it for around 15 minutes so they cook down slowly. Just make sure not to burn them.

0 liked

0 disliked