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Leavening agents play a crucial role in the baking process, helping baked goods rise and achieve the desired texture. In this recipe for Blueberry Power Pack Muffins, we primarily use baking powder as our leavening agent. Baking powder contains both an acid and a base, which react when combined with moisture and heat, producing carbon dioxide bubbles that cause the batter to expand and rise.

Healthy Blueberry Protein Muffins

Discover a delicious and nutritious treat with Blueberry Power Pack Muffins. Packed with wholesome ingredients like protein-rich Greek yogurt, heart-healthy whole grains, and antioxidant-rich blueberries, these muffins are perfect for busy mornings or post-workout snacks. Easy to customize with natural sweeteners and milk alternatives, they offer the perfect balance of taste and health benefits. Dive into this recipe to create a delightful staple that fuels your day!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1/2 cup vanilla protein powder (choose either plant-based or whey based on your preference)

1/2 cup plain or vanilla Greek yogurt

1/3 cup honey or maple syrup (for sweetness)

1/4 cup almond milk (or your preferred milk alternative)

2 large eggs

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup fresh or frozen blueberries

Optional: 1/4 cup chopped walnuts or pecans for added crunch and flavor

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or greasing it with non-stick cooking spray to prevent sticking.

    Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, protein powder, baking powder, baking soda, ground cinnamon, and salt. Whisk the dry ingredients thoroughly to ensure that the leavening agents are evenly distributed throughout the mixture.

      Combine the Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, honey (or maple syrup), almond milk, and eggs. Continue whisking until the mixture is smooth and creamy, with no lumps remaining. This will help create a moist muffin texture.

        Combine Wet and Dry Ingredients: Pour the smooth wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold them together, ensuring just until they are combined. Take care not to over-mix; a few lumps are perfectly okay!

          Add Blueberries and Nuts: Carefully fold in the blueberries to the batter. If you're using the optional nuts for an extra crunch, add them now, gently incorporating them into the mixture.

            Fill the Muffin Tin: Use a spoon or ice cream scoop to evenly distribute the batter into the prepared muffin tin. Fill each muffin cup about two-thirds full, allowing space for rising.

              Bake: Place the muffin tin in your preheated oven. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.

                Cool and Enjoy: Once baked, carefully remove the muffin tin from the oven. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store in an airtight container for a quick, nutritious snack on the go!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins