Description
Discover how to make soft, moist Blueberry Oat Protein Breakfast Cups that are perfect for busy mornings. Packed with protein, fiber, and fresh blueberries, these make-ahead cups are a nutritious start to your day.
Ingredients
Scale
- 2 large eggs; 1/2 cup honey; 1 cup plain yogurt (Greek yogurt optional); 1 cup rolled oats; 1 cup all‑purpose flour (or whole‑wheat flour); 1 tsp baking powder; 1 cup fresh blueberries; pinch of salt; non‑stick cooking spray or butter for greasing
Instructions
- Preheat oven to 350°F (175°C) and grease a 12‑cup muffin tin.
- Whisk eggs and honey together until smooth.
- Add yogurt to the egg‑honey mixture and stir until combined.
- Fold in rolled oats, allowing them to soak.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet mixture, stirring just until incorporated.
- Gently fold in blueberries.
- Divide batter evenly among the muffin cups, filling about three‑quarters full.
- Bake 25‑30 minutes, until tops are lightly golden and a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to finish cooling.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- These cups stay moist thanks to yogurt and honey. For a gluten‑free version, use a certified gluten‑free flour blend and oats. Freeze leftovers on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in microwave (30‑45 seconds) or oven (350°F, 5‑7 minutes).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 137
- Sugar: 14 g
- Sodium: 250 mg
- Fat: 1.3 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3.8 g
Keywords: Blueberry Oat Protein Breakfast Cups