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Hearty Blueberry Protein Muffins

Start your day with fluffy, protein-packed muffins bursting with blueberries, perfect for busy mornings or a light snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Can substitute with Greek yogurt
  • 2 large eggs Can replace with flax eggs for vegan option
  • 1/2 cup honey or maple syrup Agave nectar can be used instead of honey
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup rolled oats Can use quick oats, but texture may differ
  • 1 teaspoon baking powder Ensure it’s fresh for proper rise
  • 1/2 teaspoon baking soda Ensure it’s fresh for proper rise
  • 1/4 teaspoon salt
Add-ins
  • 1 cup fresh or frozen blueberries Fresh blueberries recommended for best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
  2. In a blender, add rolled oats, cottage cheese, eggs, honey, and vanilla extract. Blend until smooth.
  3. In a separate large bowl, combine baking powder, baking soda, and salt.
  4. Pour the blended mixture into the bowl with dry ingredients. Stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool for a few minutes before removing them from the tin.

Notes

Enjoy muffins warm or at room temperature. They can be served with almond butter or Greek yogurt. Store in an airtight container at room temperature for a couple of days or freeze for up to two months.