Today I decided to make muffins. As the first official BlondiCake recipe, it needed to be something cake-like, and I had blueberries so I thought, why not blueberry muffins?

I’m always looking for ways to make recipes my own or a bit healthier, so I decided to throw some oats and protein powder in there as well. I also made so adjustments to make it at least seem a bit healthier—I used unsweetened almond milk and egg whites, for example. I did add a crumble topping, though because my boyfriend is a sucker for that.

I may need to adjust the recipe, but here’s the rough draft for now. If there is any issues, I will adjust the recipe again. If you do not want to add protein powder, reduce the amount of milk. Using the powder may create a thick or chewy consistency. When I made this batch I used a different temp, so if you make them following this modified recipe, they may look different.

Blueberry Oat Muffins w/ protein powder

Ingredients 

•  1 1/4 cup oats
• 1 1/4 cup flour
• 1 scoop protein powder
• 1/3 cup sugar
• 1 tbs. baking powder
• 1/2 tsp. salt
• 1 1/2 cups almond milk (more or less, depending on consistency due to protien powder)
• 2 egg whites
• 1/3 cup oil
• 3/4 cup blueberries

Directions

1. Preheat oven to 375

2. In one bowl, mix all the dry ingredients.

3. In another bowl, whisk together all wet ingredients. 

4. Combine the dry ingredients with the wet ingredients until well blended. 

5.  Gently fold in the blueberries

6.  Pour batter into a greased or lined muffin tin. Optional: add a crumble topping (I will add a separate recipe).  

7. Bake for 25 minutes or until golden brown. As a side note, watch the crumble topping. It got on my pan while cooking and it wasn’t pretty, but I had the oven at a different (higher) temp.

  

Note: I made adjustments to the cooking temperature after I made these. Crumble topping may look different than pictures. I will post the crumble topping recipe in another post, or later as an edit on this post.