Oat-Blueberry Muffin

If you follow my blog, you’ll probably have noticed that I like blueberry muffins and am always keen to try out a new recipe. This one is a lower carb higher protein variety. The muffins are nice, but not really muffin-like, they are more like baked oatmeal. Which I like too, so that is not a problem. They taste best when they are freshly baked, they tend to get soggy with storing.
When I make these next time, I will try and swap the flour for protein powder, to make them even more low carb high protein.

Blueberry Oat Muffin

Oat-Blueberry Muffin (makes 6)
Adapted from Libelle

150 g light cream cheese
2 eggs
2 tbsp flour
10 tbsp oats
1 tbsp honing
1 sachet vanilla sugar
pinch of cinnamon
2 tsp baking powder
1 tsp salt
125 g blueberries

Preheat the oven to 180C. Place 6 paper liners in a muffin tin.
Mix all the ingredients, except the blueberries, in a bowl to a thick batter. Fold in the blueberries. Divide the batter over the muffin holes.
Bake in the oven for 20-30 minutes. Leave to cool on a wire rack.

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