High Protein Blueberry Muffins
easyhealthyrecipes.com/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.
Recipe makes approximately 8
Equipment Needed
- 12-cup muffin pan
- paper or silicone liners
Ingredients Needed
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
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!
Recipe 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 Info (Approximate)
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