Some mornings you want something sweet, but you also want breakfast to keep you full until lunch. These blueberry muffins do both. They’re made with fiboli, our fibre-first food brand, and they come together in one bowl with a few simple ingredients.
Why these muffins work
The base is an egg, a little cornstarch for structure, and cottage cheese or yogurt to bind everything together and add extra protein. You sweeten them with maple syrup or your favourite sweetener, so they taste like a treat without relying on refined sugar. A fiboli Blueberry Field Pouch goes in for extra fibre and flavour, and plenty of blueberries give every bite a juicy pop.
What you’ll need
- 1 egg
- 1 tsp cornstarch
- Maple syrup or your favourite sweetener, to taste
- Cottage cheese and/or yogurt, to bind and add protein
- 1 fiboli Blueberry Field Pouch
- Blueberries, a handful for the top
How to make them
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with paper liners.
- In a bowl, combine the egg, cornstarch, sweetener, cottage cheese and/or yogurt, and the fiboli Blueberry Field Pouch. Mix until smooth.
- Fold in most of the blueberries.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full. Press a few extra blueberries onto the top of each muffin.
- Bake for about 20 minutes, until the muffins are set and lightly golden.
- Let them cool for a few minutes before removing them from the tin.
Tips for success
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Swap the blueberries for another fruit if you like.
- Adjust the sweetener to your taste.
