Blueberry Muffin Protein

Steps

1. Blend 100 g blueberries160 ml blueberries⅔ cup blueberries150 g blueberries240 ml blueberries1 cup blueberries, 200 ml skimmed milk200 ml skimmed milk⅔ cup + 3 tbsp skim milk300 ml skimmed milk300 ml skimmed milk1¼ cups skim milk, 100 g plain Greek yogurt or skyr95 ml plain Greek yogurt or skyr⅓ cup + 1 tbsp plain nonfat Greek yogurt150 g plain Greek yogurt or skyr140 ml plain Greek yogurt or skyr½ cup + 2 tbsp plain nonfat Greek yogurt, 30 g vanilla protein powder75 ml vanilla protein powder⅓ cup vanilla protein powder45 g vanilla protein powder110 ml vanilla protein powder½ cup vanilla protein powder, 2 tbsp granulated sweetener2 tbsp granulated sweetener2 tbsp allulose or a 1:1 granulated sweetener3 tbsp granulated sweetener3 tbsp granulated sweetener3 tbsp allulose or a 1:1 granulated sweetener, ½ tsp finely grated lemon zest½ tsp finely grated lemon zest½ tsp finely grated lemon zest¾ tsp finely grated lemon zest¾ tsp finely grated lemon zest¾ tsp finely grated lemon zest and 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract until smooth.
2. With the blender on low, sprinkle in ¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum and blend for 30 seconds more. Let the foam settle for 5 minutes.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. For the crumble, melt 1 tbsp unsalted butter1 tbsp unsalted butter1 tbsp unsalted butter1½ tbsp unsalted butter1½ tbsp unsalted butter1½ tbsp unsalted butter in a small frying pan over medium heat.
5. Stir in 15 g rolled oats3 tbsp rolled oats3 tbsp rolled oats25 g rolled oats65 ml rolled oats¼ cup rolled oats, 10 g plain flour1½ tbsp plain flour1½ tbsp all-purpose flour15 g plain flour2 tbsp plain flour2 tbsp all-purpose flour, 10 g light brown soft sugar2¼ tsp light brown soft sugar2¼ tsp light brown sugar15 g light brown soft sugar1 tbsp light brown soft sugar1 tbsp light brown sugar and a pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamon. Cook, stirring, for 4 to 5 minutes until golden and clumpy, then cool completely.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
7. Expect it to look powdery after the first spin. That is normal for protein ice cream.
8. If it looks crumbly or powdery, add 15 ml skimmed milk1 tbsp skimmed milk1 tbsp skim milk25 ml skimmed milk1½ tbsp skimmed milk1½ tbsp skim milk and run Re-spin.
9. Still powdery? Add another splash of milk and Re-spin once more.
10. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 1 tbsp unsalted butter1 tbsp unsalted butter1 tbsp unsalted butter1½ tbsp unsalted butter1½ tbsp unsalted butter1½ tbsp unsalted butter, 15 g rolled oats3 tbsp rolled oats3 tbsp rolled oats25 g rolled oats65 ml rolled oats¼ cup rolled oats, 10 g plain flour1½ tbsp plain flour1½ tbsp all-purpose flour15 g plain flour2 tbsp plain flour2 tbsp all-purpose flour, 10 g light brown soft sugar2¼ tsp light brown soft sugar2¼ tsp light brown sugar15 g light brown soft sugar1 tbsp light brown soft sugar1 tbsp light brown sugar and a pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamon, then run Mix-in.

To serve: Scatter fresh blueberries and a little extra crumble on top.