Blueberry Protein Muffins with Greek Yogurt

Instructions:

1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups thoroughly.
2. In a large mixing bowl, whisk together 1 cup (125g) oat flour, 2 scoops (60g) vanilla protein powder, 1 tsp (5g) baking powder, 1/2 tsp (3g) cinnamon, and 1/4 tsp (1.5g) salt.
3. In a separate bowl, beat 2 large (100g) eggs, 1/2 cup (120g) plain Greek yogurt, 1/3 cup (80ml) maple syrup, 1 tsp (5ml) vanilla extract, and 2 tbsp (30ml) melted coconut oil until the mixture is smooth.
4. Pour the wet ingredients into the dry base and stir with a rubber spatula until just combined, taking care not to overmix.
5. Toss 1 cup (150g) fresh blueberries in 1 tbsp (8g) oat flour to coat.
6. Gently fold the coated blueberries into the batter using a rubber spatula.
7. Divide the batter evenly between the 12 muffin cups, filling each about 3/4 of the way full.
8. Bake for 15–18 minutes. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs to indicate they are done.
9. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to prevent the bottoms from becoming soggy.