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Hearty Blueberry Protein Muffins

These fluffy and flavorful muffins are packed with protein and perfect for breakfast or a snack. Even the pickiest eaters will love them!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 cup rolled oats Use any brand, like Quaker.
  • 1 cup cottage cheese Keeps muffins moist.
  • 2 large eggs Regular or farm-fresh.
  • 1/4 cup honey or maple syrup Both work well for sweetness.
  • 1 teaspoon vanilla extract Adds flavor.
  • 1 teaspoon baking powder For fluffiness.
  • 1/2 teaspoon baking soda Also contributes to fluffiness.
  • 1/2 teaspoon salt Use sea salt or regular.
  • 1 cup blueberries Can be fresh or frozen.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a blender, combine the oats, cottage cheese, eggs, honey, and vanilla. Blend until smooth.
  3. Add the baking powder, baking soda, and salt. Blend again until just combined.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick comes out clean.
  7. Let cool before serving.

Notes

A good blender makes a huge difference. Use glass or silicone muffin tins for easy removal. Serve warm with butter or nut butter. These muffins freeze beautifully—make a double batch!