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Golden high-protein blueberry muffins with burst berries and a tender cut crumb, yogurt and fresh blueberries nearby.; title text reads High-Protein Blueberry Muffins Recipe
Good Fork Daily Editorial Kitchen

High-Protein Blueberry Muffins Recipe

Soft high-protein blueberry muffins with Greek yogurt, cottage cheese and evenly distributed berries.
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Prep Time 18 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour 210 grams
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cottage cheese
  • 1/2 cup Greek yogurt
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/4 cup neutral oil
  • 1 teaspoon vanilla
  • 1 1/4 cups blueberries dry
  • 1 tablespoon flour for berries

Equipment

  • Blender
  • 12-cup muffin pan
  • Two bowls
  • Paper liners

Method
 

  1. Heat oven to 375°F and line 12 muffin cups.
  2. Whisk flour, baking powder, soda and salt.
  3. Blend cottage cheese, yogurt, eggs, maple, oil and vanilla until smooth.
  4. Fold wet into dry just until combined.
  5. Toss dry blueberries with 1 tablespoon flour and fold gently into batter.
  6. Fill cups and bake 18 to 22 minutes until tops spring back; cool 10 minutes.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA recommends refrigerating perishable leftovers promptly and reheating leftovers safely.
  • This recipe was developed through culinary research and editorial review.