Description
Discover how to make soft, moist Blueberry Oat Protein Breakfast Cups that are high‑protein, easy to meal‑prep, and perfect for busy mornings.
Ingredients
Scale
- 2 eggs, 1/2 cup honey, 1 cup yogurt, 1 cup rolled oats, 1 cup all‑purpose flour, 1 tsp baking powder, 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12‑cup muffin tin. 2. In a large bowl, whisk together eggs and honey until smooth. 3. Stir in yogurt and rolled oats, mixing until evenly combined. 4. In a separate bowl, whisk flour and baking powder together; fold into the wet mixture. 5. Gently fold in blueberries, being careful not to over‑mix. 6. Divide batter evenly among the prepared muffin cups, filling each about 3/4 full. 7. Bake for 25‑30 minutes, or until tops are lightly golden and a toothpick inserted into the center comes out clean. 8. Allow cups to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
- These cups freeze well; wrap individually in plastic wrap and store in a zip‑top bag for up to 3 months. Reheat directly from frozen for best texture.
- Prep Time: 10 min
- Cook Time: 28 min
- Category: Main Course
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 cup (≈1/12 of the batch)
- Calories: 150
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
Keywords: Blueberry Oat Protein Breakfast Cups