Bakery-Style Blueberry Blender Muffins
Materials
- Ingredients
- Blend:
- 2 large eggs
- ¾ cup plain Greek yogurt
- ½ cup milk
- ⅓ cup avocado oil or melted butter
- ¾ cup sugar
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup old-fashioned oats
- ⅓ cup vanilla protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Then stir in:
- 1 cup all-purpose flour
- 1 cup blueberries fresh or frozen
- Optional athlete additions:
- 3 –5 g creatine monohydrate — essentially flavorless and unlikely to affect the muffin at this amount
- 1 Tbsp hemp hearts — I’d stop there if bakery texture is the priority
Instructions
- Directions
- Heat oven to 375°F. Line a 12-cup muffin pan with liners.
- Put the eggs, Greek yogurt, milk, oil/butter, sugar, vanilla, lemon zest, oats, protein powder, baking powder, baking soda and salt into a blender.
- Blend until the oats are completely pulverized and the mixture is smooth, about 30–45 seconds.
- Let the batter sit for 5 minutes. This allows the oats to hydrate.
- Pour the batter into a mixing bowl.
- Gently fold in the 1 cup flour just until no dry flour remains. Don’t overmix.
- Fold in the blueberries.
- Divide between 12 muffin cups. For really bakery-style tops, fill them almost to the top.
- Bake at 375°F for about 20–24 minutes, until the tops are golden and a toothpick comes out without wet batter.
- Let them cool for about 10 minutes before removing them.
Notes
The bakery trick
For that big domed coffee-shop muffin top, do this:
375°F for 5 minutes → reduce to 350°F for the remaining 15–18 minutes.
The initial higher heat gives the muffins a nice lift before they finish baking more gently.
You can also sprinkle the tops with coarse/turbinado sugar before baking. That’s one of the easiest ways to make a homemade muffin taste dramatically more like a bakery muffin.
Rough nutrition
Depending on your particular protein powder, Greek yogurt, milk, etc., you’re looking at approximately:
250–280 calories
8–11 g protein
35–40 g carbohydrate
8–10 g fat per muffin.
8–11 g protein
35–40 g carbohydrate
8–10 g fat per muffin.
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