Description
Discover a fluffy, protein‑packed breakfast with Blueberry Oat Protein Breakfast Cups. Learn the recipe, tips, storage tricks, and FAQs for a tasty, make‑ahead morning routine.
Ingredients
Scale
- 2 large eggs
- 1/2 cup honey
- 1 cup plain yogurt (Greek or regular)
- 1 cup rolled oats
- 1 cup all-purpose flour (or gluten-free blend)
- 1 tsp baking powder
- 1 cup fresh blueberries (tossed in a little flour)
Instructions
- 1. Preheat oven to 350°F (175°C) and grease a 12‑cup muffin tin.
- 2. Whisk eggs and honey together until smooth.
- 3. Stir in yogurt until fully combined.
- 4. Add rolled oats and let sit 2–3 minutes to soften.
- 5. In a separate bowl whisk flour and baking powder.
- 6. Fold dry flour mixture into wet oat mixture, mixing gently.
- 7. Toss blueberries in a tablespoon of flour, then fold into batter.
- 8. Divide batter evenly among muffin cups, filling three‑quarters full.
- 9. Bake 25–30 minutes until tops are golden and a toothpick comes out clean.
- 10. Cool 5 minutes in tin, then transfer to a wire rack to cool completely.
Notes
- For extra shine on the tops
- brush with a honey‑milk glaze before baking. Freeze leftovers for up to 3 months; reheat in microwave (30‑45 sec) or oven (350°F
- 8‑10 min).
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 136
- Sugar: 13 g
- Sodium: 67 mg
- Fat: 1.7 g
- Carbohydrates: 27 g
- Fiber: 1.3 g
- Protein: 3.8 g
Keywords: Blueberry Oat Protein Breakfast Cups