If you’re a fan of muffins and are looking for a healthier snack, these Choc Chip Blueberry Muffins are perfect for you! With the goodness of oats, wholemeal flour, protein powder, and a burst of blueberries and chocolate chips, these muffins are not just tasty but also packed with protein. Plus, they’re only 163 calories per muffin, making them a guilt-free treat. Let me walk you through the recipe, and I promise you’ll love them as much as I do!
Method
Preheat the Oven
Start by preheating your oven to 210°C. This initial high temperature is crucial as it helps your muffins rise beautifully in the first few minutes of baking. This quick heat ensures the muffin batter expands quickly, giving your muffins a nice lift.
Prepare Wet Ingredients
In a bowl, whisk the two eggs together. Then, melt the coconut oil in the microwave this should take about 20-30 seconds. Once the coconut oil is melted, add it to the whisked eggs and stir well. After that, pour in your protein shake and liquid sweetener (I use @sweetfreedomuk for a bit of natural sweetness). Whisk everything together until it’s fully combined and smooth.
Combine Dry Ingredients
In a separate bowl, add your oats, wholemeal self-raising flour, protein powder, and baking powder. Mix all these dry ingredients together, ensuring there are no clumps, and everything is evenly distributed. Once the dry ingredients are mixed, it’s time to fold them into your wet ingredients.
Fold in Dry Ingredients
Carefully add your dry ingredients into the wet mixture. Using a spatula or spoon, gently fold the mixture together. It’s important not to over-mix just fold until there are no dry patches left. The batter will likely be a little lumpy, which is perfectly fine and will help your muffins stay moist.
Add Blueberries and Chocolate Chips
Now comes the fun part fold in your blueberries and chocolate chips! Be gentle to avoid squishing the blueberries. Make sure the chocolate chips are evenly distributed throughout the batter, giving each muffin a perfect balance of chocolatey goodness and fruity bursts.
Fill the Muffin Tray
Next, spoon the muffin batter into your muffin cases or a greased muffin tray. If you’re using silicone cupcake cases, I recommend spraying them lightly with fry light or a non-stick spray to ensure the muffins don’t stick to the sides once baked. Fill each case to about ¾ full, leaving some space for the muffins to rise.
Bake the Muffins
Place the tray in the oven and bake the muffins for 5 minutes at the initial temperature of 210°C. After the first 5 minutes, reduce the heat to 180°C and continue baking for another 20 minutes. To check if the muffins are done, insert a knife into the center of one muffin. If it comes out clean, your muffins are ready! If the knife has batter on it, pop them back in the oven for another few minutes.
Cool and Enjoy
Once baked, let the muffins cool down in the tray for a few minutes before transferring them to a wire rack. Let them cool completely, or enjoy them warm. These muffins are the perfect treat to enjoy any time of the day!
Necessary Tools
- Muffin tray or silicone cupcake cases
- Whisk
- Microwave-safe bowl for melting coconut oil
- Mixing bowls (one for dry ingredients and one for wet ingredients)
- Spoon or spatula for mixing
- Knife to check muffin doneness
- Oven
Choc Chip Blueberry Muffins: A Delicious Protein-Packed Snack!
Cuisine: AmericanDifficulty: Easy12
servings10
minutes25
minutes35
minutesIngredients
100g oats
125g wholemeal self-raising flour
30g protein powder
2 tsp baking powder
2 eggs
230ml @barebells shake (or any protein shake)
20g coconut oil
1 tbsp liquid sweetener (I use @sweetfreedomuk)
100g blueberries
90g chocolate chips
Directions
- Preheat your oven to 210°C (this initial hot air will help the muffins rise beautifully).
- Whisk the eggs in a bowl. Melt the coconut oil in the microwave, then combine it with the eggs. Whisk in your protein shake and liquid sweetener.
- In a separate bowl, mix all the dry ingredients oats, flour, protein powder, and baking powder. Once combined, fold them into the wet ingredients.
- Gently fold in the blueberries and chocolate chips. Don’t worry if the mixture looks a bit lumpy it should!
- Scoop the muffin mixture into muffin cases or a greased muffin tray. I like to spray silicone cupcake cases with fry light to avoid the mixture sticking.
- Bake for 5 minutes at 210°C, then lower the temperature to 180°C and bake for another 20 minutes. To test if they’re ready, insert a knife into the middle of a muffin it should come out clean when done.
- Let them cool for a bit, and then enjoy your homemade, protein-packed muffin treat!
Notes
- Be sure to mix the dry ingredients thoroughly before adding them to the wet ingredients to avoid clumping.
- The coconut oil should be fully melted before combining it with the eggs to ensure a smooth consistency.
- Keep an eye on your muffins while baking, as oven temperatures can vary. A simple knife test is the best way to confirm they’re done without overcooking.
Serving Suggestions
These muffins make an excellent snack, breakfast treat, or even a lunchbox addition! Enjoy them on their own, or pair with a warm cup of tea or coffee for the perfect afternoon snack. You can also crumble them up over a bowl of yogurt for a delicious parfait!
Fun Fact
Did you know that blueberries are often called a “superfood” because they’re packed with antioxidants, vitamins, and fiber? They’re perfect for boosting energy levels, and when paired with the protein from the shake and oats, you’ve got a perfect snack for fueling your day!
Conclusion
These Choc Chip Blueberry Muffins are a tasty, healthy, and protein-packed treat that anyone can enjoy. Whether you’re on the go or enjoying a quiet moment at home, they’re sure to be a hit. Make sure to share them with friends and family you’ll get all the compliments! Happy baking!
