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High Protein Blueberry Muffins

Delicious and nutritious blueberry muffins packed with protein, perfect for a quick breakfast or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/4 cup honey or maple syrup You can modify the sweetener to your preference.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup blueberries (fresh or frozen) No need to thaw if using frozen blueberries.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the cottage cheese, eggs, honey or maple syrup, and vanilla extract. Blend until you have a smooth mixture.
  3. In another bowl, whisk together the oats, baking powder, baking soda, and salt.
  4. Gently fold the dry ingredients into the wet ingredients until just combined.
  5. Carefully add in the blueberries, folding them in without breaking them.
Baking
  1. Divide the batter evenly among the muffin tin cups, filling each about two-thirds full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 4gSaturated Fat: 2gSodium: 150mgFiber: 2gSugar: 5g

Notes

These muffins can be served warm, with toppings like powdered sugar or almond butter. Store in an airtight container for up to 3 days or freeze for up to 3 months.

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