Blueberry Muffins
If you're looking for a simple yet delicious treat, these blueberry protein muffins are a great option. Whether you're a fan of air frying or prefer the traditional oven method, this recipe is versatile enough to suit your needs.
Ingredients:
- 2 eggs
- 360 ml (1½ cups) milk
- 6 tablespoons honey or maple syrup, plus 2 tablespoons extra for drizzling (optional)
- 300 g (2 cups) self-raising flour
- 160 g (1 cup) fresh or frozen blueberries
Instructions:
Oven Method:
1. Preheat the Oven: Start by preheating your oven to 180°C (fan-forced).
2. Prepare the Muffin Tray: Line six holes of a nonstick muffin tray with paper cases. You can grease with butter, but feel free to use whatever works best for you.
3. Mix the Ingredients: In a protein shaker or with a handheld blender, combine the eggs, milk, honey or maple syrup, and self-raising flour. Blend until the mixture reaches a thickshake consistency and is well combined.
4. Fill the Muffin Cases: Pour the batter into the six paper cases, stopping about 1 cm from the top of each. Evenly distribute the blueberries among the muffins, pressing some in deeper and leaving others exposed for a burst of color.
5. Bake: Place the tray in the oven and bake for 20-25 minutes, or until the muffins are golden and cooked through. To check for doneness, insert a skewer into the centre of a muffin—if it comes out clean, they're ready.
Air Fryer Method:
1. Prepare the Muffin Tray: Just as with the oven method, line your muffin tray with paper cases.
2. Mix the Ingredients: Follow the same steps to mix your ingredients.
3. Fill the Muffin Cases: Pour the mixture into the paper cases, stopping 1 cm from the top, and distribute the blueberries evenly.
4. Cook: Set your air fryer to 180°C and cook the muffins for about 15 minutes.
Final Touch:
Allow the muffins to cool in the tray, as they're still a bit delicate when warm.
Enjoy these delightful muffins as a quick breakfast, a snack on the go, or a sweet treat any time of day in one of bento lunchboxes.