High Protein Blueberry Muffins
Posted: 09/04/25
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These super easy High Protein Blueberry Muffins are moist, fruity, and perfect for snacking! Alongside the classic flavors of fresh blueberries, zesty lemon, and vanilla, whey protein powder and cottage cheese up the protein in this simple muffin recipe.
Why You’ll Love This Recipe
- These High Protein Blueberry Muffins taste just like your favorite muffin recipe, packed with fresh fruit and with a cinnamon crumb topping – they just have more protein!
- There are 7g of protein in each muffin, making them a great breakfast option. You won’t even notice the protein powder, so they’re a great pick if you don’t like the flavor in shakes and smoothies.
- The muffins themselves are naturally sweetened with maple syrup. The topping has sugar in it, but it can easily be swapped for Swerve.
Chef’s Tips
- Muffins are best enjoyed the day they are made, but like regular blueberry muffins they can be frozen for up to a month. It’s the perfect excuse to make a double batch!
- Use this recipe as a base for any high protein berry muffin! Raspberries or blackberries would be delicious in the summer.
More Easy Bakes You’ll Love
- Best Keto German Chocolate Cake Recipe
- Gluten Free Dutch Baby Pancake with Cornstarch
- Simple Gluten Free Apple Cake Recipe
- Healthy Matcha Brownies with White Chocolate
- Easy Cream Cheese Fat Bombs
- Healthy Vegan Banana Pudding
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High Protein Blueberry Muffins
These easy High Protein Blueberry Muffins are packed with fresh berries, cottage cheese, and vanilla whey protein powder for 7g of protein in each serving.
Ingredients
For the Muffins
- 1 ½ cups all purpose flour spooned and leveled, plus 1 tsp
- 1 cup fresh blueberries plus more for topping muffins
- pinch cinnamon
- ½ cup vanilla whey protein powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons lemon zest
- 1 teaspoon baking powder
- 1 cup cottage cheese mashed with potato masher, if desired
- ⅓ cup maple syrup
- ⅓ cup oil of choice preferably avocado, or other neutral oil
- 1 tablespoon vanilla extract
- 2 eggs
Crumb Topping
- ½ cup white sugar or swerve
- ⅓ cup all-purpose flour
- ¼ cup butter cubed
- 1 ½ teaspoons ground cinnamon
- pinch salt
Equipment
- 12-cup muffin pan
- paper or silicone liners
Instructions
- Preheat oven to 350°F and position the rack in the middle.
- Line a 12-cup muffin pan with paper or silicone liners; set aside.
- In a small bowl, toss blueberries with 1 tsp flour and a pinch of cinnamon.
- In a large mixing bowl, whisk together flour, protein powder, salt, baking powder, and baking soda.
- In a separate large mixing bowl, whisk maple syrup, avocado oil, vanilla extract, and eggs until smooth and combined. Stir in cottage cheese and mash if desired.
- Fold wet ingredients into dry. Stir until just combined. Be careful not to overmix, as this can lead to dry or tough muffins.
- To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
- Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
- Bake for 18-22 minutes, or until the muffins are set and lightly golden. A toothpick inserted into the center should come out clean when done.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. For best results, wait until they reach room temperature before enjoying!
Notes
Muffins are best enjoyed the day they are made, but like regular blueberry muffins they can be frozen for up to a month. It’s the perfect excuse to make a double batch!
Nutrition Information
Calories: 405kcal | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Total Carbs: 48g | Fiber: 1g | Sugar: 23g | Net Carbs: 47g | Vitamin C: 2mg | Cholesterol: 61mg | Sodium: 413mg | Potassium: 124mg | Calcium: 84mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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