High-Protein Blueberry Muffins (Jumbo or Classic)
These high-protein blueberry muffins are soft, fluffy, naturally sweetened, and perfect for meal prep. Made with simple ingredients like cottage cheese and protein powder, they’re a healthy, kid-approved breakfast or snack—perfect for spring baking.
Ingredients
- 1 cup cottage cheese
- 2 eggs
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 cup gluten-free flour or all-purpose
- 1 scoop vanilla protein powder about 30g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
Optional
- 2 tbsp melted butter or coconut oil for extra moisture
Optional Streusel Topping (Highly Recommend)
- 1/4 cup flour gluten-free or all-purpose
- 2 tbsp coconut sugar or brown sugar
- 2 tbsp melted butter or coconut oil
- Pinch of salt
Let's Make It
- Preheat oven to 350°F and line a muffin tin with liners.
- In a blender, combine cottage cheese, eggs, maple syrup, and vanilla. Blend until smooth.
- In a separate bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry and mix until just combined.
- Gently fold in blueberries.
- Divide batter evenly into muffin cups.
- Bake for 18–22 minutes (or longer for jumbo muffins) until tops are set and lightly golden.
- Let cool for about 10 minutes before removing.
Optional Streusel Topping (Highly Recommend)
- In a small bowl, mix flour, sugar, and salt.
- Add melted butter and stir until crumbly.
- Sprinkle evenly over muffin batter before baking.