High-Protein Blueberry Muffins (no protein powder)
Serves 12
10 mins prep
30 mins cook
40 mins Cooling Time
80 mins total
Made with just a handful of simple ingredients (and no protein powder), these high-protein blueberry muffins are piled high, just like your favorite bakery ones! They pack in 10 grams of protein and 4g of fiber. Topped with a zesty lemon sugar, they’ll quickly become a family favorite!
Topping (can omit but it's really good!)
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Preheat oven to 425 degrees.
Combine 2 cups all-purpose flour, 1/2 cup almond flour, 1/2 cup ground flax seeds, 2.5 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt in a large bowl and whisk together.
Make a well in the center and add the 1.25 cups cottage cheese, 1/2 cups melted butter, 3 eggs, 1 tbsp vanilla extract, 3/4 cup maple syrup, 1/3 cup Greek yogurt, and 1/3 cup avocado oil until just combined (it will be a bit lumpy still).
Fold in the 1.5 cups wild frozen blueberries gently. Then scoop into a lined muffin tin, filling only every other one. This is key to getting tall, bakery-style muffins. Fill them really full, almost domed. You’ll have to work in batches, but it’s worth it. They’re still great if you fit all 12 in one pan, they just won’t be as high.
Fill your muffin tins veryyyyyy full! You should use all the batter for just 12 muffins. If you're nervous about them being this full, you can make 20-24 normal sized muffins and just enjoy two in a serving :)
In a small bowl mix together the l1/8 cup white sugar and zest from 1 lemon. Sprinkle on top of each muffin before baking.
Bake at 425 degrees F for 10 minutes, then reduce oven temperature to 350 and bake for 15-20 more minutes without opening the oven.
Remove from the oven. Let them cool in the pan for 10 minutes, then remove and let cool completely (like 30 minutes) for the center to be fully baked. Then, enjoy!
