These High Protein Blueberry Muffins are soft, moist, and bursting with juicy blueberries, all while packing a nutritious punch to keep you full and energized. Made with wholesome ingredients like fresh blueberries, maple syrup, and a boost of vanilla protein powder, they’re the perfect grab-and-go snack or satisfying breakfast!
I am not a huge breakfast eater, but I have been trying to focus on my daily protein intake lately. These High Protein Blueberry Muffins have been the answer I have always needed. Something that I can grab quickly and have with my coffee until I am hungry for a bigger breakfast a little bit later.
Why You'll Love This Recipe
- Keeps You Full Longer: The high protein content helps curb hunger and sustain energy levels until your next meal, making them the perfect healthy breakfast.
- Great for Meal Prep: Easy to make in batches, they’re a convenient grab-and-go option for busy mornings or post-workout snacks.
- Supports Muscle Recovery: Packed with protein, they help stabilize blood sugar and repair and build muscle, making them a great workout snack.
- Guilt-Free Treat: These healthy blueberry muffins do not have a ton of added sugar, but instead are naturally sweetened with blueberries and a little maple syrup. They satisfy cravings without the sugar crash!
Ingredients You Will Need
Blueberries: have a sweet-tart flavor, varying from mildly sweet to tangy depending on ripeness. They are rich in vitamin C, vitamin K, fiber, and antioxidants, which support brain, heart, and immune health while being low in calories and glycemic impact.
Eggs: provide high-quality protein, essential vitamins like B12 and riboflavin, as well as crucial minerals like selenium and phosphorus, promoting muscle strength, brain health, and aiding in energy production.
Cottage Cheese: has a mild, slightly tangy, and creamy flavor with a subtle saltiness, making it a versatile ingredient in both sweet and savory dishes. It is rich in protein and calcium while being relatively low in fat and carbohydrates, providing essential nutrients like B vitamins and phosphorus for muscle repair and bone health.
Flour: I don't use all-purpose flour very often, but it is important (at least to me) to find Organic, unbleached flour. I get mine from Costco!
Vanilla Protein Powder: This will help boost the amount of protein in these muffins. Whether the protein is vanilla whey protein powder or a plant-based version, either will work for this recipe. My personal favorite right now is Equip protein.
Maple Syrup: a natural sweetener made from the sap of maple trees, containing various antioxidants and minerals like manganese and zinc. While it's high in sugar, it's a better alternative to refined sugars due to its lower glycemic index and is gut-friendly due to all the prebiotics in it! It is still best enjoyed in moderation
Baking Soda: Baking soda will help the muffins rise and become nice and fluffy.
Vanilla Extract: While it is primarily used to add a pleasant vanilla flavor to recipes and it is typically used in small amounts.
Recipe Variations
- Cottage Cheese: Trust me, I don't love cottage cheese either, but I still encourage you to try this recipe out! If it really isn't for you, full-fat Greek yogurt is a great substitute and can be swapped in equal amounts in this recipe. Plain Greek yogurt still provides a good amount of protein so this would still be considered a higher protein muffin recipe, even with this swap.
- Blueberries: If blueberries aren't in season, raspberries or finely chopped strawberries also work in this recipe, too!
- Protein powders: There are tons of different protein powders out there. Be sure to use your favorite and always be sure to look for a very short ingredient list, whether it is vegan protein powder or whey protein, it is important to know the ingredients in your protein powder. I really like Equip protein!
Instructions
Step 1: Mix all the wet ingredients together in a large mixing bowl. This includes eggs, cottage cheese, maple syrup, and vanilla extract.
Step 2: Then mix the dry ingredients into the wet ingredients and whisk together until combined. This includes flour, vanilla protein powder, and baking soda.
Step 3: Add the blueberries to the muffin batter and gently fold it. Try not to burst too many blueberries while doing this.
Step 4: Scoop about 1.5 Tablespoons into each muffin cup (if not using muffin liners be sure to oil the muffin pan with avocado oil). Then put in the oven and bake for 25 minutes.
Recipe Tips and Tricks
- Silicone Muffin Liners: I love using silicone baking cups versus paper muffin liners because they are reusable and save so much money in the long run.
- Extra Protein: Feel free to add another serving of protein powder to the mix for an extra boost of protein in the muffins.
- Something sweet: If you are looking for something a little sweeter for a dessert, you can swap the blueberries out for chocolate chips.
Storage Tips
These healthy blueberry protein muffins can be stored well in the fridge for up to 5 days in an airtight container. They can also be prepped ahead and frozen in a freezer-safe container for up to 3 months.
What To Serve It With
- Breakfasts: Yogurt Parfait, Breakfast Fries, Paleo Chia Seed Pudding
- You might also like: Egg Bites
FAQs About Recipe
Absolutely! There won't be as much protein per muffin, but they will turn out just as delicious without the protein powder.
Yes, you can use honey instead of maple syrup for equal results. Use the same amount of honey!
Did you make this recipe?! If so, do me a huge favor and leave me a review and a rating below! This helps my small business continue providing free recipes.
High Protein Blueberry Muffins
Ingredients
- 2 Eggs
- 1 Cup Cottage Cheese
- ¼ Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour
- 1 scoop Vanilla Protein Powder can also use collagen
- 1 teaspoon Baking Soda
- 1 Cup Blueberries
Instructions
- Preheat the oven to 325°F and line your muffin tin with your choice of muffin cups.
- Mix all the wet ingredients together in a large mixing bowl. This includes eggs, cottage cheese, maple syrup, and vanilla extract.
- Then mix the dry ingredients into the wet ingredients and whisk together until combined. This includes flour, vanilla protein powder, and baking soda.
- Add the blueberries to the muffin batter and gently fold it. Try not to burst too many blueberries while doing this.
- Scoop about 1.5 Tablespoons into each muffin cup (if not using muffin liners be sure to oil the muffin pan with avocado oil). Then put in the oven and bake for 25 minutes.
- Once the muffins are cooked through and slightly golden brown, remove them from the oven and let them cool on a wire rack. Then enjoy!
Notes
- Cottage Cheese: Trust me, I don't love cottage cheese either, but I still encourage you to try this recipe out! If it really isn't for you, full-fat Greek yogurt is a great substitute and can be swapped in equal amounts in this recipe. Plain Greek yogurt still provides a good amount of protein so this would still be considered a higher protein muffin recipe, even with this swap.
- Blueberries: If blueberries aren't in season, raspberries or finely chopped strawberries also work in this recipe, too!
- Protein powders: There are tons of different protein powders out there. Be sure to use your favorite and always be sure to look for a very short ingredient list, whether it is vegan protein powder or whey protein, it is important to know the ingredients in your protein powder. I really like Equip protein!
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