Blueberry Breakfast Cakes

Preheat the oven to 180ºC. Put the eggs, butter, milk and protein powder into a liquidiser and blend until smooth.

Pour into a large bowl then fold in the almonds, flour and oats. Carefully fold in the blueberries then divide the mixture between a non-stick, 6-hole muffin tin. Bake for 20 minutes until risen and golden.

Remove from the oven and leave to cool completely.

This recipe makes multiple servings so is good for batch cooking. If you plan on freezing the breakfast cakes, wrap individually in clingfilm before freezing.

Frozen blueberries work really well in this recipe. Make sure you use them straight from the freezer and add them to the batter at the last minute. That way they’ll hold their shape as they bake and won’t bleed into the cupcake mixture too much.