Blueberry Protein Muffins Recipe

Two blueberry muffins stacked on a white plate, surrounded by a striped cloth and a bowl of blueberries.

Blueberry Protein Muffins Recipe

Protein-packed muffins bursting with fresh blueberries make a perfect grab-and-go breakfast. With 5g protein each, these easy-to-make treats are both delicious and nutritious.

Prep Time10

Cook Time25

Total Time35

Servings: muffins

Calories: 169kcal

Author: Madison Wetherill

Equipment

Muffin Tin

Ingredients

½ cup brown sugar or coconut sugar
¼ cup coconut oil
¼ cup milk
1 teaspoon vanilla
2 eggs
1 cup cottage cheese
1 ½ cup all purpose flour + 1 teaspoon reserved
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1 cup blueberries

Instructions

Preheat oven to 375º and line a muffin tin with liners or spray.
In a medium bowl, whisk together brown sugar, coconut oil, milk and vanilla until combined. Add in eggs and cottage cheese and whisk again until combined.
In a separate, larger bowl whisk together dry ingredients (reserving 1 tablespoon of flour).
Combine the wet and dry ingredients and mix until just combined (be sure not to overmix or you will end up with dense muffins!)
Toss blueberries in remaining tablespoon of flour, then fold in blueberries to muffin batter. The batter will be thick!
Scoop about ¼ cup of batter into each muffin tin and bake for 22-24 minutes, until the tops are golden brown and bounce back when gently pressed.
Allow to cool in muffin tin for 3-4 minutes before removing from muffin tin and cooling completely on cooling rack.

Notes

Gluten free muffins: If you would like to make this recipe gluten free, I recommend using a 1:1 gluten free flour blend.

Protein powder: You can substitute some of the flour with vanilla protein powder or pea protein. Replace 1/4 to 1/3 cup of the flour with protein powder. Depending on the type of protein powder you use, you may need to adjust the liquid content slightly. If the batter seems too thick, add a tablespoon or more of extra milk to reach the desired consistency.

Collagen: Add a scoop of your favorite unflavored collagen powder for an extra 10 grams of protein (on average).

To store: Allow the muffins to cool completely. Transfer them to an airtight container. Lay a sheet of paper towel or napkin over the top of the muffins, then cover and close the top of the container. Store the container at room temperature, and eat within 3-4 days.

To freeze: Allow the muffins to cool completely. Transfer them to an airtight container or bag and squeeze as much air out as possible. Seal and store in the freezer for 3-4 months.

Nutrition